Winter Spring Rolls With Apples and Peas

Dear Turkey,

These are fresher than

Your neighborhood takeout place

And simple to make

Winter Spring Rolls With Apples and Peas

(makes 10)

Ingredients:

- 10-20 spring roll wrappers (I sometimes use 2 for each spring roll depending on how much they seem to be ripping)

- 2 c cooked noodles, tossed with a little sesame oil (I used rice and cellophane)

- 1 c peas (I used frozen, which I defrosted in the microwave), mashed with a little salt and lemon juice (it's okay if they aren't totally mashed into a paste)

- 1 apple, diced

For the sauce:

- 2 parts peanut butter (I used all-natural smooth)

- 2 parts lemon juice

- 2 parts brown sugar or honey

- 1 part mirin or rice vinegar

- 1 part sesame oil

- 1 part miso or tamari

Instructions:

- Use warm water to wet each spring roll wrapper (or stacks of 2 if you're doubling) until it's flexible. Put a few T noodles, a few t peas, and a few chunks of apple in the middle of the wrapper. Roll up tightly, like a burrito. These keep for a few days in the fridge if they're in a tupperware, resting on wax paper, and not touching each other (although you can stack them if you put wax paper between layers). 

- For the sauce, mix all the ingredients together. If your peanut butter is hard, you can mircowave the whole sauce until it stirs easily. I like to make about 1.5 c of sauce for 10 spring rolls, because people don't like to run out of sauce.

- Serve with sriracha, and something pickled, like ginger, diakon, or kimchi.

Enjoy,

Tofu