Ingredients for the wraps:
- 16 Rice wraps/spring roll wrappers
- Sachili Chia Goji & Moringa for sprinkling
- 3/4 cup cilantro, stems removed
- 1 1-inch piece fresh ginger, peeled and grated
- 2-inch long piece of cucumber cut into matchsticks
- 2 medium carrots peeled into ribbons
- 1 red pepper cut into thin slices
- 1 cup of tofu cut into small cubes
The peanut sauce:
*Make sure all ingredients below are room temperature
- 2 heaping tbsp smooth natural peanut butter
- 1 tsp tamari
- 1 tsp sesame oil
- 1 tsp maple syrup
- 1 garlic clove minced
- Juice of 1 lime
- 1 1-inch piece of fresh ginger, peeled and grated
- Sesame seeds for sprinkling on top
- Sachili Chia Goji & Moringa for sprinkling
- 6 tbsp warm water
Directions:
Make the peanut sauce:
- Add all ingredients into a high-speed blender and blend on high
- Add more water as necessary while blending to achieve smooth runny consistency for dipping
- Pour into a small bowl and sprinkle with sesame seeds and Sachili Chia Goji & Moringa
- Set aside
Make the rice wraps:
- Add 1 rice wrap at a time to a plate of warm water, submerging for 10-15 seconds until pliable
- Set on a clean work surface
- Sprinkle with Sachili, cilantro and ginger
- Add a few pieces of cucumber, carrots, red pepper and tofu to bottom third of wrap
- Roll the bottom of the wrap up and over the mixture, then fold in the sides and continue until wrapped into a roll (like a burrito!)
- Add another rice wrap to a plate of warm water until pliable and double wrap the roll to make it sturdy (you will use 2 wraps per roll)
- Repeat until you have 8 fresh springs rolls
Serve with peanut dipping sauce and enjoy!