Ingredient:

• ½ cup roasted peanuts (unsalted or lightly salted)
• ½ cup light coconut milk
• 2 tablespoons lime juice (the juice of less than 1 lime)
• 1 tablespoon agave nectar
• 1 tablespoon reduced sodium tamari (or other soy sauce)
• about 5 cloves garlic (to taste)
• pinch of red pepper flakes
• 1 (14-ounce) package extra-firm tofu
• 1+ tablespoon sesame seeds
• 2 heaping cups arugula, roughly chopped
• 3 big carrots, cut into matchsticks
• 4 Persian cucumbers, cut into matchsticks (or about 2 regular cucumbers)
• 2 red or orange bell peppers, top and bottom removed and sliced into thin strips
• 1 jalapeño, cut into matchsticks (optional)
• 3 green onions, sliced into thin rounds
• ⅓ cup chopped fresh cilantro
• ⅓ cup chopped fresh mint
• 8 sheets rice paper (8 to 10 inches in diameter)
• Sriracha hot sauce, for serving with assembled spring rolls (optional)