Vegan / cholesterol free
Spring Rolls
w/ peanut sesame sauce
Cholesterol Free Vegan Recipe

8 Spring Rolls
1 package rice paper (smaller works better)
Bean thread soaked/drained
1 cup fresh cilantro or basil
1 cup shredded cabbage
1 cup fresh bean sprouts
1 cup grated carrot
1 cucumber cut in long strips 4" long x 1/2" x 1/2" thick. Need 8
1 firm tofu cut in long strips, 4" long x 1/2" x 1/2" thick. Need 8

Serve with peanut sesame sauce, or other favorite dipping sauce.
Soak 1 rice paper at a time in water for 5 minutes in big bowl
Lay it on plate to work.
Place 1/8 th of bean thread noodles in center.
top with 1/8th of remaining spring roll ingredients.
Tuck top side of rice paper over ingredients.
Fold sides over.
roll up.
(Hint: I use 2 rice papers per roll to make it stronger)
spread 1 tablespoon of peanut sesame sauce on rice paper before rolling up
Peanut sesame sauce
1/2 cup soy sauce
1/2 cup rice vinegar (or saki or plain vinegar)
1/2 cup vegi broth
2 T fresh grated ginger root or 1 T powered
dash (or more) crushed red pepper to taste
2 T brown sugar
2 T peanut butter
2 t cornstarch in 1 T water
Mix all in sauce pan. Heat til thickened.
Add 1/4 cup sesame oil.

Can make ahead and chill.