Rainbow Veggie Spring Rolls with Ginger Peanut Sauce

INGREDIENTS

1/4 cup

peanut butter

1 tbsp

sesame oil

1 tsp

Soy sauce (or tamari for gluten-free)

1 tbsp

Hoison Sauce

1 tbsp

Sriracha

1/2 tsp

garlic powder

1/2 tsp

ground dried ginger

1/2 cup

water

spring roll rice wraps

zucchini (peeled and julienned)

red bell pepper (julienned)

yellow bell pepper (julienned)

leaves of purple cabbage (chopped)

bunch watercress (or green, leafy lettuce)

1 cup

rice noodles (cooked according to directions)

1/2

avocado (thinly sliced)

Nasoya's Organic Sesame Ginger TofuBaked* (sliced)

garnish: 2 tablespoons peanuts (chopped)