RICE PAPER: Start by soaking the rice paper as per instructions on the package.
VEGETABLES: Prepare all the vegetables before assembling the rolls.
PEANUT SAUCE: Use a food processor or an immersion blender to pulse the peanuts until smooth or use peanut butter. Add minced ginger, garlic and soy sauce or tamari. Add some warm water to thin it up. You will need more water if you are using whole peanuts. Add a dash of chili and a splash of sesame oil (optional).
SPRING ROLLS: Put your first wrapper on a cutting board and place a small portion of your vegetable slices very tightly on the bottom lower third of the wrapper. Try not to overstuff the roll, as it may break. Roll everything tightly as shown on the pictures below, just like a burrito, folding in the sides of the rice paper roll halfway.
SERVE: Cut each roll in halves and serve with the peanut dipping sauce. Enjoy!
To store the rolls, wrap each of them in plastic wrap and refrigerate for 2-3 days. To store the sauce, cover it and refrigerate for up to 4-5 days.