Vietnamese Spring Rolls - Vegan Vietnamese Spring Rolls with Peanut Dipping Sauce (Makes 10 spring rolls) 2 medium purple carrots 1 large orange carrot, cut into matchsticks 1 zucchini 1/2 bunch cilantro 1/2 package (8 oz) spinach 10 sheets 6-inch round rice paper wraps (link: http://amzn.to/2kGz8rw) Peanut Sauce: 1/4 cup peanut butter 1-2 tablespoon hoisin sauce (link: http://amzn.to/2jnHiA1) 2 teaspoons soy sauce (link: http://amzn.to/2jJVQuT) 1 teaspoon minced garlic 1 teaspoon Sriracha sauce (optional) (link: http://amzn.to/2jiyksO) 1-2 tablespoons water Directions For the sauce, mix everything into a bowl until smooth. Add more water to get desired consistency. Dip the rice paper wrap in warm water for about 20 seconds, until the wrap is pliable, but not overly soft. Add in vegetables, being sure not to overfill. From the bottom, roll up until halfway, fold in the sides and finish rolling.