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1
For the Spring Rolls: Combine the scallion, bell pepper, carrot, squash, and radish in a medium bowl.
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2
In a 2-quart saucepan over medium-high heat, combine the vinegar, sugar, garlic, celery salt, coriander, ginger, salt and pepper and bring to a boil, then pour over the vegetables and toss well.
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3
Cool to room temperature.
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4
Add the tofu, cover and chill overnight.
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5
When ready to use, drain the tofu and vegetables.
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6
Reserve the liquid to make the dipping sauce; remove and discard the garlic pieces.
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7
Fill a large bowl half full with warm water.
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8
Place a kitchen towel beside it and a serving platter on the opposite side.
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9
Place one wrapper at a time into the warm water for 30 seconds or until softened.
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10
Remove from the water and place near one end of the towel.
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11
Fold the other end of the towel over the wrapper to blot excess moisture.
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12
Place two spinach leaves, face-down and overlapping, horizontally in the center of the wrapper.
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13
Arrange a piece of tofu horizontally in the center of the spinach and cover with 1/8 of the veggies, parallel to the tofu.
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14
Top with 1 or 2 cilantro sprigs.
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15
Fold the ends of the wrapper toward the filling, then fold the edge nearest you over the veggies and continue rolling.
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16
Place the roll on the serving platter, seam side down.
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17
Repeat with the remaining ingredients, changing out water if it becomes too cool.
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18
For the Dipping Sauce: Whisk all ingredients except peanuts together.
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19
Divide the mixture among individual serving bowls, and top with peanuts.
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20
Serve with the spring rolls.
