These fresh vegan spring rolls are an amazingly flavorful, beautiful and fun appetizer that capitalizes on the splendor and bounty of fresh spring vegetables.
Make the sauce by combining the peanut butter, tamari, rice wine vinegar and sriracha together. For a thinner texture, dilute with a little water, but I would recommend a thicker sauce (so it doesn't leak out of the spring roll).
Soak the rice paper in luke warm water for 10 - 15 seconds, then remove from the water and let drip and dry for a couple seconds. Place carefully and evenly on a dry cutting board. Lay down the leaves of basil and mint, then spread the sauce on, then layer the fresh veggies. Tuck the sides of the rice paper inward, and then roll tightly upward.
Place the spring rolls on a plater to dry a little bit before serving.
Optional: Pickled Cucumber
Prepare the pickled cucumber beforehand, preferably a day to a couple hours before you serve the spring rolls.
Skin and then chop up the cucumber, then soak in the pickling liquid (vinegar, water, sugar, salt and pepper) for a couple hours in the fridge or overnight.