Easy Vegan Spring Rolls

My wife asked for Spring Rolls the other day so I threw together a completely NO-COOK recipe that's just as tasty as it is healthy.

📝 Ingredients

• 8 rice paper wrappers
• 1 cup julienned carrots
• 1 cup julienned english cucumber
• 1 cup julienned red bell pepper
• 1 cup red onion strips
• 1 cup romaine lettuce, shredded
• 1 cup savoy cabbage, shredded
• 1 small handful of fresh cilantro
• 3-4 fresh basil leaves
• 1/4 cup natural peanut butter, sodium-free
• 3 Tbs coconut aminos (can sub with low sodium soy sauce)
• 1 Tbs rice vinegar
• 1 Tbs maple syrup (optional if it's not sweet enough)
• 2 tsp sriracha (optional but good)
• 1/2 tsp garlic powder
• 1/4 tsp ginger

👨‍🍳 Instructions

1. 1Whisk all sauce ingredients together in a small bowl, set aside
2. 2Finely chop, shred, or julienne all the veggies into small strips
3. 3Lay a damp tea towel down on your work surface
4. 4Fill a large bowl or pan (bigger than the rice paper wraps) with an inch of water
5. 5Submerge a rice wrap in the water for 10 seconds and then place on the tea towel
6. 6Place a good amount of veggies onto the lower third of the wrap leaving a 1"- 2" gap on the sides
7. 7Carefully roll wrap tucking in the sides as you go
8. 8Place on another damp towel or paper towel until all spring rolls are assembled
9. 9DO NOT LET THEM TOUCH EACH OTHER - they are REALLY sticky
10. 10Serve with the peanut dipping sauce