• Prepare all veggies and lay out on cutting board. 
• Fill a shallow pan like a baking sheet with an inch of warm water. Use the kettle to bring water to boil. Fold a lint-free tea towel in half and place it next to the dish. Place one rice paper in the water and let it rest for about 20 seconds. Wait until the rice paper is soft but not translucent. Lay it on a cutting board.
• Fill each rice paper with veggies starting with the lettuce, carrot, cucumber, bell pepper, mango and tofu. Fold the edge of the rice paper over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short edges and roll up.
• Repeat until all rice paper and veggies are used.

Peanut Sauce

• In a small bowl, whisk together the peanut butter, coconut aminos, and sesame oil. Whisk in water (add more if needed) to make a super creamy sauce. Serve the spring rolls with peanut sauce on the side.