b'CELEBRATE WELLNESS!If you have a healthy recipe that you would like to share,please email it to Jan Reisinger at exec@pacep.net.The PACEP Wellness/Young Physicians Committee will select recipes for the PACEP website, as well as a favorite for publication in the PACEP News each quarter.VietnameseSpring RollsPrep Time: 10 min|Cook Time: 20 min|Total Time: 30 minServings: 8 Recipe from www.slenderkitchen.comINGREDIENTS: DIRECTIONS:10 oz firm tofu, drained well *or cooked shrimp 1.To make peanut sauce: Warm the peanut butter in 8 rice paper spring roll wrappers the microwave until slightly melted. This step can be skipped but makes it a bit easier to stir. Add the soy 1 carrot, thinly sliced sauce, maple syrup, lime juice, rice vinegar, garlic 1 cucumber, thinly sliced chili paste, and ground ginger to a small bowl. Whisk together, adding water a little at a time until it reaches a 1 cup lettuce smooth consistency. It should be thick but still pourable. 1 cup red cabbage, shredded Taste and adjust seasoning as neededmore soy sauce for salt, more lime juice for tang, more chili paste for 1/8 cup fresh cilantro heat, etc. 1/8 cup basil2. T o make the spring rolls, submerge one piece of rice 1/8 cup mint paper into water for 15-20 seconds. Remove and place on 1/4 cup peanut butter (or PB2 combined with water)a damp cloth. Place the tofu in the center of the paper. 1.5 tbsp low sodium soy sauce 3. Layer on the vegetables and herbs. Make sure not to1 tbsp pure maple syrup overfill the spring roll or it will break as you are rolling it. 1/2 tbsp fresh lime juice 4. Carefully fold over one end and then fold over the sides. 1/2 tbsp rice vinegar Then roll over carefully to close the spring roll. Normally 1 tsp Asian garlic chili paste (sambal olek) there are directions on the rice paper package for rolling. 1/8 tsp ground ginger 5. Serve the spring rolls with the peanut sauce. 2 tbsp warm waterPACEP News | Spring 2023 27'