Vegetarian Spring Rolls w/Dipping Sauces

16 rounds rice paper wrappers
2 c cooked rice vermicelli
10-12 lettuce leaves, chopped
1 c shredded peeled carrots
1/2 c fresh Thai basil leaves
1/2 c fresh cilantro leaves
6-8 oz seitan/mock duck (e.g., marinated White Wave stir fry strips),
chopped

Dip a sheet of rice paper into a bowl of hot water for 5-10 seconds
until softened. Lay on a damp towel.
Working on the bottom third of the rice paper, spread a bit of
lettuce, noodles, carrots, herbs, and seitan.
Fold up bottom edge to cover, then fold in sides. Roll tightly.
Continue with remaining ingredients.

Serve right away or refrigerate, covered, up to 2 hours. Cut each
roll into 2 pieces, serve with dipping sauces and lime wedges.

(These could also be made with cooked pork or shrimp instead of the
mock duck.)


Peanut Dipping Sauce

1/2 c natural peanut butter
1/4 water
2 T soy sauce
1 T sriracha chili sauce
1 T lime juice
1.5 t sugar
1/2 T minced garlic

Combine all ingredients in a bowl. Season to taste.


Sweet Dipping Sauce

3 T soy sauce
2 T maple syrup
1 T rice vinegar
1/4 c unsalted peanuts, finely chopped.

Combine liquid ingredients in bowl, mix well. Top with peanuts.