Size: Jumbo (use silicone)
12 dry rice spring roll wrappers (around 9 inches wide)
Napa cabbage, shredded
1/4 cup medium carrot, grated
Peanut Sauce Topping Ingredients:
1/2 cup silken tofu, drained
3 tablespoons creamy peanut butter
2 teaspoons tamari
2 teaspoons chopped fresh ginger
1 clove garlic
1 tablespoon water
1 tablespoon fresh lime
Dipping Sauce Ingredients:
1/4 cup sesame oil
4 teaspoons tamari
2 teaspoon agave nectar
2 tablespoon shredded, minced or very thinly sliced ginger
2 tablespoons orange juice
2 tablespoons fresh lime juice
1 teaspoon crushed red spicy pepper, or to taste (optional)
Ground peanuts and fresh basil strips
Preheat the oven to 350 degrees F.
To make the filling, combine the ingredients in a bowl.
To make the peanut topping, blend all the ingredients together in a blender. The topping can be prepared up to a few days in advance and stored in a sealed container in the refrigerator.
To make the dipping sauce, combine all the ingredients in a bowl.
Warm some water in a wide pan. Do not allow the water to boil. Dip one spring roll wrapper at a time in the water until it just starts to soften, around 20 seconds, using a fork to lift. Place one in each un-oiled silicone cup of the pan, wrapping it as needed to cover the base and go up the sides at least an inch. When you have each bottom lined, distribute the filling among the cups. Repeat the process with the additional wrappers, one at a time, and spread a tablespoon on top of the filling over each cup. Spoon 2 tablespoons of peanut sauce over each cup. Bake 10 minutes. Serve with the dipping sauce.