Vegan Spring Roll Wraps

These vegan spring roll wraps are packed with colorful veggies and protein-rich quinoa, all wrapped in a crispy spring roll wrapper. They're perfect as a light lunch or appetizer, and the creamy peanut sauce adds a flavorful kick.

Ingredients:

• 1 pack spring roll wrappers
• 1 cup cooked quinoa
• 1 cup shredded purple cabbage
• 1 cup julienned carrots
• 1 cup sliced bell peppers
• 1 cup sliced cucumber
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped scallions
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon sriracha sauce
• 1 tablespoon lime juice
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• Salt and pepper to taste
• Water for sealing rolls

Instructions:

In a large bowl, mix together quinoa, purple cabbage, carrots, bell peppers, cucumber, cilantro, and scallions

In a separate small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sriracha sauce, lime juice, garlic, and ginger to make the sauce

Adjust seasoning with salt and pepper as needed

Lay out a spring roll wrapper on a clean surface

Place a spoonful of the quinoa mixture onto the wrapper, spreading it out in a line across the middle

Drizzle some of the peanut sauce over the quinoa mixture

Fold the sides of the wrapper over the filling, then tightly roll it up, sealing the edge with water

Repeat with remaining wrappers and filling

Serve the spring rolls with extra peanut sauce for dipping