¼ cup natural peanut butter (I like crunchy best, but smooth will do!)
1 tbsp tamari
2 tsp maple syrup
2 tsp freshly grated ginger (or more if you like ginger)
Juice of ½ lime
2 tsp sesame oil
Water to thin, as needed
Instructions
Set up your summer roll-making station: Pour hot water into a pie pan (or a similarly sized large and shallow dish). Have a wooden cutting board ready and all the fillings nearby.
Submerge one rice paper wrap into the hot water until it starts to get bendy but still has integrity, about 15 seconds. Lay it flat on your cutting board.
Fill the centre third of the wrap with chopped vegetables and tofu. I like to lay down a row of radish or avocado first then top with a pinch each of carrot, cucumber, bell pepper, cabbage, and 2 sticks of tofu. Fold the wrap up lightly like a burrito. Repeat with remaining wraps until you run out of filling.
To make the sauce, mix all the sauce ingredients together in a small bowl until smooth. Adjust sweetness, saltiness, sourness, and viscosity to your liking.
Serve summer rolls immediately with dip or cover the rolls with a damp tea towel until ready to eat. Best eaten the day of.
Recipe by Radiant Rachels at https://radiantrachels.com/rainbow-vegan-summer-rolls-ginger-peanut-sauce/