Spring Rolls III

Ingredients
•12-16 Vietnam style spring roll wraps*
•3 cup shredded cabbages
•1 cup shredded carrots
•½ cup chopped cilantro
•½-1 cup greens beans, cut into 3” long pieces
•1/2 cup fresh spinach
•½ cup bean sprouts
•Peanut Sauce**:
•½ cup roasted peanuts
•¼ cup peanut butter
•¼ cup water
•2 tbsp soy sauce
•½ tsp chili
•1 tsp honey or sugar
•1 tsp Chinese black bean paste
•Dash of hing
Preparation
In a pot of hot water, blanch all vegetables, except cilantro and spinach, for a few minutes. Place all blanched vegetables on a plate to let cool.
Meanwhile, place peanut sauce ingredients in the blender to make peanut sauce. If it is too dry, add more water. If you like it saltier, add ¼ tsp salt.
Soak spring roll wraps (4-5 pieces at a time) in a bowl with cold water (enough to cover the wraps). Divide the fillings (all the vegetables) equally. Make sure the wraps are soft enough to handle. Wrap all the fillings carefully; the wraps are very delicate.
*You can get this type of wraps in most grocery stores and all Asian markets. These wraps are typically made of tapioca or rice flour.
**You may replace peanut butter with tahini paste. However, you will need to use about 2/3 cup of tahini paste if you are not using peanuts/peanut butter at all.
***You can use any vegetables you like. And you do not need to blanch the vegetables if you like them raw.
Serves
4