Vegan Meal of the Week: Spring Rolls with Peanut Sauce!

According to PETA, meat consumption is thought to be one of the leading causes of modern species extinctions. Help change this by eating vegan this week! This spring roll recipe is healthy, delicious, and ethical.

Serves: 8

Ingredients for rolls:

1 10 oz bag shredded carrots

1 bunch cilantro

1 8 oz package Kame rice sticks- vermicelli

1 4.7 oz package spring roll wrappers

1 bunch basil leaves

3 cups bean sprouts

1 8 oz package store-bought baked tofu, chopped (get at Harris Teeter, Trader Joe's, etc)

Ingredients for peanut sauce:

1/2 cup peanut butter

2 cloves garlic

1/2 tsp ginger

1/4 cup soy sauce

1/4 cup rice wine vinegar

1/2 cup warm water

2 tbsp olive oil

Directions:

1. Boil a large pot of water and cook rice stick noodles as directed by package.

2. Mix peanut sauce ingredients together in a blender until homogenous. Pour into dipping bowls.

3. Prepare table with bowls of carrots, tofu, cilantro, noodles, pan of water for the spring roll wrappers, peanut sauce, bean sprouts, and basil.

4. To make your spring roll, soak a wrapper in water until soft. Lay flat on a plate and add noodles, carrots, cilantro, basil, and tofu to the center, with enough to wrap but not too much so it won't wrap. Then roll up the rice paper around the ingredients and dip in peanut sauce. Enjoy!