Excellent Spring Rolls

This week our friend J. is visiting, and it was her idea to make spring rolls.  Yesterday we had spring rolls for dinner, and then wrapped up all the extra vegetables to make lunch.  My lunch today is four very fat spring rolls with peanut sauce, cherries & almonds, a Korean pear, and cake.  These spring rolls are deliciously refreshing - they're basically salad in finger-food form.  We used a variety of veggies for filling:

• Pan-fried tofu
• Shaved carrots
• Avocado
• Pea sprouts
• Basil
• Cilantro
• Salad greens
• Green onions

I had to invent a peanut sauce recipe, because they often contain fish sauce which is incompatible with us being vegetarian.  Here's how I made mine:

• Start with a lot of peanut butter.  Probably at least a third of a cup, maybe half.
• Mix in orange juice until it's liquid enough, or perhaps just barely too thick (maybe 1/4 cup).
• Add soy sauce for salt.
• Add a tablespoon or so of chili garlic sauce.
• Add about a teaspoon of honey.
• Use a tablespoon or two of rice vinegar to adjust for acidity.