Fresh Vietnamese Spring Rolls for Super Bowl

2 tsp sesame oil
3 Tbs chopped green onions
1 Tbs finely minced garlic
1 Tbs finely chopped of grated fresh ginger
2 cups shredded green cabbage
4 fresh shiitake mushrooms, stemmed, caps thinly sliced
2 small zucchini, cut into matchstick-size strips
1 carrot, cut into matchstick-sized strips
1 Tbs low sodium soy sauce or coconut aminos

Heat sesame oil in a large nonstick skillet over medium-high heat. Add green onions, garlic and ginger;stir-fry 1 minute.
Add cabbage, mushrooms,zucchini and carrot; stir-fry until vegetables are crisp tender. about 3 minutes.
Add 1 Tbs soy sauce and stir to coat veggies, about 30 secs. transfer mixture to colander and drain off liquid.  cool
Rice-paper wrappers (found in Asian  grocery stores)
makes about 12 small rolls
Rice wrappers need to be soaked briefly in warm water to soften them. To make it easier, use a pie pan, a tart pan or a wide dinner plate big enough to hold the flat wrapper.
Place one softened wrapper on a low- lint towel, place a large spoonful of the veggie mixture in the center  section of the wrapper and roll up by folding in sides, then roll up tightly.
Peanut Sauce Dip
2 Tbs smooth peanut butter
1 1/2 tsp tomato paste
1/4 cup hoisin sauce
1/3 cup water
1 1/2 tsp minced garlic
1 tsp crushed red pepper (optional)

In a small heavy sauce pan,combine all ingredients and  blend until smooth. Heat over medium-high heat and cook 3 to 4 minutes until thickened. remove from heat and cool slightly.
Note: if you want to cut calories, use 2 Tbs. powdered peanut butter. PB2 brand.