Raw Vegan Spring Rolls

"Fresh raw vegan spring rolls. I could eat these every day! I used gluten free rice wraps, napa cabbage, red cabbage, red bell pepper, tofu, cucumber, cilantro, mint and dipped them in a sweet spicy peanut sauce. This is how you get kids to eat vegetables. "
-- @karmaappleaz

Makes about 1 large platter full of wraps

1 package of gluten free rice wraps
1/2 head of napa cabbage
1/2 head of red cabbage
1 Red, orange or yellow bell pepper
1 package of extra firm tofu
1 large cucumber, peeled if waxy or use a handful of the small pickle sized hot house cucumbers
1 handful of fresh cilantro, chopped
1 handful of fresh mint, chopped
Spicy thai peanut dipping sauce

Start by heating about 1-2 inches of water in a frying pan large enough to fit 1 rice wrap. The water needs to be warm not boiling. While the water is heating, slice all of the vegetables and tofu into thin strips about finger width and about four inches in length.

To assemble, start by soaking 1 rice wrap in the warm water for about 10-20 seconds or just until is become soft and not a stiff board. Lay the wrap on a cutting board or plate and fill with 1 slice of each vegetable and tofu and add a couple leaves of cilantro and mint. Then, start rolling the wrap from the bottom of the wrap to the top of the wrap. just before reaching the end, fold in the sides and continue rolling to the top.

Dip in a delicious gluten free thai peanut sauce, such as "Sky Valley Organicville Spicy Thai Peanut Sauce" and enjoy! They also last a couple days in the fridge. They are also great to pack for your lunch at work.