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Thai Summer Rolls

Serves 8

Ingredients:

• 8 oz. package of Brown Rice Spring Roll Wrapper
• 1⁄2 package tofu, pressed, then cut into strips
• 1 Tempeh, sliced and sautéed until browned
• 2 Tbs. coconut oil
• 1 Tbs. grated garlic
• 2 Tbs. grated ginger
• 1 Tbs, Lemongrass, finely chopped
• 1-1/2 onion, cut into thin slivers
• 4 carrots, thin julienne
• 1 broccoli, cut into small florets
• 1⁄4 cup chopped peanuts
• 2 Tbs. mirin
• 2 Tbs. tamari
• Dark sesame oil to taste, about 1 teaspoon

Dipping Sauce

• 3 Tbs. peanut butter
• 2 cloves garlic
• 1 slice of ginger root, about the size of a quarter
• 1 Tbs. mirin
• 2 Tbs. tamari
• 1 teaspoon agave
• 1 teaspoon dark sesame oil
• hot sesame oil to taste
• 2 Tbs. water

Instructions:

1. Make the dipping sauce by blending everything together in a food processor

2. In coconut oil, sauté the onions, until translucent. Add the carrots, garlic and ginger. Add the broccoli. When soft, add the tamari and mirin. Let cool.

3. Soften the spring roll skin in warm water for a few minutes till soft.

4. Lay out spring roll skin on flat surface. Fill with veggies, slices of tofu or tempeh and ground peanuts.

5. Roll up, fold in sides and continue rolling. Use dipping sauce to seal the edge.