8 rice spring roll wrappers or banh trang
2 cups yuba, soaked and reconstituted
6 shiitake mushrooms or about 1 and 1/4 cups, soaked and reconstituted
1 julienned or shredded carrot (about 1 cup)
1 tablespoons apple cider vinegar or rice vinegar
1 tablespoon soy sauce
1 teaspoon minced garlic
2 chopped green onions
2 teaspoons oil for frying
PEANUT SAUCE INGREDIENTS:
2 tablespoons peanut butter
1 tablespoon chili sauce or 1 teaspoon Sriacha
2 teaspoons agave nectar or 1 tablespoon sugar
1/2 cup water
1/4 cup apple cider vinegar or rice vinegar
Make the dipping sauce by mixing together all peanut sauce ingredients and whisking with a fork until well blended. I cheated and microwaved the sauce for 30 seconds so I didn’t have to fork whip it as long. Set the sauce aside.
Soak and drain the mushrooms and yuba 15 minutes. Drain them and chop off the mushroom stems. Slice the mushrooms into small pieces and tear the yuba into bite sized chunks. Heat the oil in a small pan on medium heat and add garlic to the oil, wait about 30 seconds. Add the yuba and the mushroom along with the tablespoon of vinegar and soy sauce. Cook the yuba and mushroom 1 more minute and then remove from heat and let it cool.
Chop and lay the veggies out on a cutting board or plate along with the cooled yuba and mushroom mixture. Fill another plate shallowly with lukewarm water. Lay a spring roll round into the water. Once it absorbs a little water (about 15 seconds) flip it over and let it soak about 15 more seconds. Lay the softened spring roll paper on a cutting board and fill it with about 3/4 cup worth of various ingredients, do not overstuff. Roll it up burrito-style, tucking in the ends. Let it sit on the cutting board so it can seal while you make the other rolls.
Cut rolls in half to serve.