Vegan Spring Rolls

Since my bro and I started living at home again, there have been quite a few changes, i.e. I get less sleep, watch more romantic comedies, eat non-GMO, organic foods and have become mostly vegan - at least when Jas is around.

Since he's been working long hours, my mom has appointed me as substitute cook for a couple of nights a week. It's been an interesting challenge to consistently make vegan meals that are new and tasty and heavy with nutrition. The other night, I made spring rolls, which is something I've been meaning to do for ages. It took a minute to get the wrapping together, but the end product was amazing, especially with my semi-homemade peanut sauce.

The recipe:
- Julienne cucumber and carrots, shred a bit of cabbage, and slice an avocado
- Season with a bit of salt and pepper and rice wine vinegar
- Soften some mung bean noodles
- Fry up some chunks of tofu after seasoning with chili garlic sauce, salt and pepper
- Stir up some soy sauce with zested garlic and ginger
- Wet spring roll wrapper in hot (not boiling/super hot water) for a few seconds until softened, but not uselessly unmanageable.
- On the bottom third of the wrap, place your veg, noodles and tofu.
- Sprinkle some of the soy sauce mix on the top
-Fold over the sides; then from the bottom, roll up the spring roll
- It will naturally stick together
- Serve with thai chili sauce, chili garlic sauce and your peanut sauce

Homemade Peanut sauce:
- 1/3 cup peanut butter
- Add a tbsp of soy sauce
- Add a tbsp (or more) of chili garlic sauce
- Thin with hot water and serve as dipping sauce.