Fill a shallow pan with an inch of water. Have a dinner plate ready next to the pan. Make sure your prepared fillings are within reach. Combine chopped scallions, cilantro and mint in a small bowl.
Place one rice paper in the water and let in rest for about 15 seconds, until the sheet is pliable but not too floppy. Carefully lay it flat on the dinner plate. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of baby greens and two strips of tofu followed by some cabbage, shredded carrot, cucumber and jalapeño. Sprinkle generously with the herb mixture.
Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with remaining ingredients.
To make the peanut sauce, whisk together the peanut butter, rice vinegar, coconut aminos, date syrup and garlic. Whisk in water as needed to make a creamy but dip-able sauce.
Serve spring rolls with the peanut sauce on the side. You can serve them whole or sliced in half on the diagonal.
Note:
For the peanut allergic, or to save time,
Dr. Fuhrman's Sesame Ginger Dressing works well as a dipping sauce.
To make date syrup, blend together 6 pitted medjool (or 12 regular dates) and 1 cup of water. Store refrigerated in an airtight container. It will keep for 1 week.
