Vegetarian Spring Rolls with Peanut-Free Dipping Sauce

Instructions

1. 1In a small bowl, whisk together the 2 tablespoons of soy sauce (or tamari), 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 1 tablespoon of maple syrup, 2 tablespoons of sunflower seed butter, 2 tablespoons of water, 1 clove of minced garlic, and 1/2 teaspoon of minced ginger until the mixture is smooth. This is your dipping sauce.
2. 2Fill a shallow dish or pie plate with warm water. Submerge one rice paper wrapper in the warm water for about 15-30 seconds, or until it becomes soft and pliable. Carefully lift it out, letting any excess water drip off.
3. 3Lay the softened wrapper flat on a clean, damp kitchen towel or a smooth surface. Arrange a small amount of the 1 cup of julienned carrots, 1 cup of julienned cucumber, 1 cup of julienned bell peppers, 1 cup of cooked rice noodles, a few of the 1/4 cup of fresh mint leaves, and a few of the 1/4 cup of fresh cilantro leaves in the center of the wrapper, leaving some space on the sides and bottom.
4. 4Fold the left and right sides of the wrapper inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the wrapper upwards to enclose the filling, similar to rolling a burrito. Ensure the roll is snug to prevent it from opening.
5. 5Repeat steps 2, 3, and 4 with the remaining rice paper wrappers and filling ingredients to create all the spring rolls.
6. 6Serve the spring rolls immediately with the prepared peanut-free dipping sauce.

Substitutions

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