Veggie Spring Rolls w/ Thai Peanut Sauce

 

Spring Rolls:
spring roll wrappers
green leaf lettuce
grated carrot
fresh cilantro

Thai Peanut Sauce:
1/4 c. peanut butter
2 T. raw clover honey (my one exception to veganism)
juice of 1.5 in. piece of ginger, "squeezed" with garlic press
large clove of garlic, pressed
1 T. rice vinegar
2 T. tamari
1 T. toasted sesame oil
1/4 c. filtered water to thin out (more or less for desired consistency)
Note: these are approximate estimates, I usually don't measure and often adjust according to taste...

Mix by hand all ingredients for sauce until well blended and sit aside. Place spring roll wrapper in a flat dish, like a pie plate, for about 20 seconds until pliable. Gently place onto plate for rolling. Add lettuce leaves, carrots, and cilantro sprigs. Fold in sides and roll from on end. These can be fried or eaten raw (I prefer raw!)