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Parve
Easy
40 Minutes
Diets 
I call this Salad-ish. This crunchy salad stuffs perfectly into a rice wrapper with dressing as a dip on the side.
For more great salads, watch New Leaf!
1 cup julienned watermelon radish
1 cup julienned Heaven & Earth White Asparagus
1 cup julienned red and orange pepper
1 cup julienned peeled zucchini
1 cup julienned napa cabbage
1 cup sliced baked tofu
1 mango, cut into thin strips
1/2 cup shredded scallions
1/2 cup microgreens (or alfalfa sprouts)
rice paper wrappers
1/3 cup Gefen Creamy Peanut Butter
2 tablespoons rice vinegar
2 tablespoons Glicks Soy Sauce
2 tablespoons Gefen Maple Syrup
1 tablespoon Gefen Sesame Oil
1 tablespoon Chinese 5-spice powder
3 tablespoons water
Prepare all of the filling ingredients and place them onto a large plate.
Fill a large bowl with warm water. Completely submerge each spring roll wrapper (one at a time) for about 30 seconds, until the wrapper becomes soft and pliable. Immediately transfer the softened wrapper onto a damp dish towel.
Place the filling ingredients (a nice blend of all) in a strip at one end of the wrapper.
Take the edge of the wrapper and fold it onto the ingredients. Then fold the sides of the wrapper in (like a burrito). Then roll it up tightly, keeping the filling in. Cut the roll in half on an angle with a strong knife.
Serve with the dipping sauce.
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