Enoki Spring Rolls with Sweet Chili Sauce

These spring rolls are so fresh with bright herbs underlaid by earthy tones from the enoki mushrooms. The prep is very simple, and the rice paper rolling is surprisingly easy! These can be eaten as a side or you can make a meal out of 5 or 6! Serve with the sweet chili sauce or your favorite dipping sauce!

Enoki Spring Rolls 
1 package enoki mushrooms
fried tofu (the light and airy kind from an Asian supermarket, sliced)
cilantro (stems removed)
Korean chives (minced)
5 carrots (peeled and julienned)
4 cloves garlic (minced)
bean sprouts
rice paper wrappers
coconut oil
soy sauce

1. Rinse mushrooms and remove fibrous base.
2. In a medium nonstick skillet heat 1 tsp coconut oil. Sauté  carrots for 4 minutes or until they are beginning to soften.
3. Add mushrooms and garlic. Sauté for another 4-5 minutes. Add a dash of soy sauce in the last 30 seconds. Set aside.
4. In a large pot add hot water from the sink. Carefully dip one rice wrapper at a time in the water until it begins to soften. Be careful in handling so the wrapper doesn't stick to itself.
5. Lay wrapper on clean cutting board and add a small scoop of mushroom mixture. Add slices of fried tofu, bean sprouts, chives and cilantro.
6. Roll the wrapper over the mixture and fold in sides. 

Sweet and Spicy Chili Sauce
1/4 C rice vinegar
1/4 C warm water
2 tsp sambal oelek chili sauce
2 Tbsp vegan hoisin
2 tsp sugar
3 cloves garlic (peeled)
1 lime

1. In a small food processor add garlic. Pulse until minced.
2. Add all other ingredients and blend until well combined.
3. Refrigerate 1 hour before serving.