Ingredients

• 1 Packet Rice Paper Rolls
• 1 Carrot, shredded/grated
• 1 Medium Cucumber, shredded/grated
• Firm Tofu, cut into strips
• Small Jicama, shredded/cut into strips
• Small slightly unripe Mango, peeled and cut into strips
• 2 Cups Mung Bean Sprouts
• 2-3 Tbsp Peanuts, chopped
• Wasabi Mustard Microgreens

Peanut Sauce Ingredients

• 1/2 Cup Creamy Peanut Butter
• 2 Tablespoons Fresh Lime Juice
• 1 Tbsp Soy Sauce
• 1 Tbsp Toasted Sesame Oil
• 3-4 Tbsp maple Syrup
• 1 tsp Fresh Ginger, grated (for the juice)
• 4-6 Tbsp water (add more as needed)

Instructions

1. Prepare all of the filling ingredients. Fill a large bowl with warm water and place a clean kitchen towel on a flat work surface.

2. Soak a spring roll wrapper in the warm water for 15-20 seconds.

3. Lay the wrapper flat on the kitchen towel and arrange jicama, carrot, cucumber, tofu, mung bean sprouts, mango, chopped peanuts, and microgreens in the center.

4. Fold the sides of the wrapper over the fillings and roll tightly to close. Repeat with the remaining spring roll wrappers and fillings.

5. Prepare your peanut dipping sauce by mixing the peanut butter, lime juice, soy sauce, sesame oil, maple syrup, ginger juice, and water in a bowl. Adjust the consistency by adding more water 1 tablespoon at a time until it reaches your preferred thickness. Enjoy!

Grow Your Own Restaurant-Style Mung Bean Sprouts