Thai Fresh Spring Rolls with Peanut Dipping Sauce

thecurvycarrot.com

WinderWoman

subheading: For the peanut sauce:

¼ cup peanut butter (variety of your choosing: I used a salted crunchy kind)

¼ cup very hot water (180 degrees)

1 tablespoon soy sauce (or tamari)

1 tablespoon rice vinegar

2 teaspoons agave nectar

1 teaspoon fresh lime juice

⅛ teaspoon salt

Freshly ground black pepper

subheading: For the tofu:

1 tablespoon soy sauce

1 tablespoon extra-virgin olive oil

⅛ teaspoon freshly ground black pepper

8 ounces extra-firm tofu, cut into twelve 3-by-½-inch sticks

subheading: For the spring rolls:

1 cup cooked rice noodles, prepared according to package directions

12 cucumber sticks, 3-by-¼-inch

12 carrot sticks, 3-by-¼-inch

1 cup ming bean sprouts

1 ripe avocado, sliced lengthwise into 12 even pieces

12 pieces heirloom or romaine lettuce, torn into 3-by-3-inch pieces

¼ cup coarsely chopped fresh mint

¼ cup cilantro

Twelve 6-inch spring roll wrappers

Directions at thecurvycarrot.com

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