Summer Spring Rolls

• 1 block Franklin Farms Chickpea Tofu

• 2 tablespoon of Olive Oil

• Pinch of salt and pepper

• 1 cup Julienned Cucumber

• 1 cup Julienned Carrot

• 1/2 cup Fresh Mint Leaves

• 2 cups Baby Spinach

• 1 Tablespoon Sesame Seeds

• 7 Rice Paper Wrappers

Peanut sauce:

• 3 Tablespoon Soy Sauce (or coconut aminos for soy free)

• 2 Tablespoon Rice Vinegar

• 1 Tablespoon Sesame Oil

• 1 Tablespoon Maple Syrup

• 1 clove Garlic

• 1 inch knob fresh Ginger

• 2-3 Tablespoon Peanut Butter

• 1/4 - 1/2 cup water to thin out
  

Start by slicing the Chickpea Tofu into thin slices. Pan-fry the Chickpea Tofu in a little oil until it becomes golden and crisp on both sides. Prepare your spring roll ingredients and set aside. Soak rice paper wraps in water for 15-30 seconds. Place on a clean surface and add your ingredients. Roll sides in first and roll the rice paper away from you like a burrito. Make the easy peanut sauce for dipping and enjoy!