Rainbow Spring Rolls

Prep veggies by removing skin from the beet (1 medium) and finely grating it. Seed and thinly slice the pepper (0.5 bell). Thinly slice the carrots (1 cup). Cube the mango (1 ripe). Cut the bunch cilantro (1 large) from stems. Set all prepared ingredients aside for easy assembly.

Bring water (3 cups) to a boil in a saucepan or kettle and set aside to cool slightly for softening the [rice spring roll papers].

Prepare peanut sauce by combining peanut butter (0.5 cup), soy sauce (1.5 tbsp), maple syrup (2.5 tbsp), lime juice (0.5 medium), chili garlic sauce (0.5 tsp), and optional fresh grated ginger (0.5 tsp) in a mixing bowl and whisking. Gradually add [hot water] 1 tbsp at a time, whisking until a pourable but thick consistency is achieved. Set aside.

Add [hot water] to a large shallow dish (like a skillet) and submerge a [rice paper] to soften for approximately 10-20 seconds. Avoid over-softening or using water that is too hot, as this can make the papers fragile. Start 10m timer

Once the [rice paper] is soft, transfer it to a clean, slightly damp surface (a wooden cutting board works well), and gently smooth it into a circular shape.

Layer carrots (1 cup), pepper (0.5 bell), mango (1 ripe), beet (1 medium), and a generous handful of bunch cilantro (1 large) and bunch mint leaves (1 large) onto the [rice paper]. If desired, add extra-firm tofu (8 ounces). Fold the bottom edge of the [rice paper] over the fillings, then gently roll once, fold in the sides to seal, and continue rolling until fully enclosed. Place the finished roll on a serving plate and cover with a room temperature damp towel to maintain freshness.

Repeat this wrapping process until all fillings are used, yielding about spring roll papers (7.5 rice) to spring roll papers (8 rice). Serve the rolls with the prepared [peanut butter] dipping sauce and sriracha, if desired.

Store any leftover [rainbow spring rolls] covered in the fridge for up to a couple of days, though they are best enjoyed fresh.