Cook KA–ME® Bean Threads according to package directions; drain well. Whisk together KA–ME® Hoisin Sauce, KA–ME® Sweet Chili Sauce, lime juice, KA–ME® Tamari, KA–ME® Sesame Oil Blend and KA–ME® Crystallized Ginger. Toss together KA–ME® Bean Threads and sweet and spicy sauce mixture until well coated.
Soak 1 rice paper wrapper in hot tap water for about 10 seconds or until pliable; carefully place on slightly dampened tea towel. Layer some lettuce, dressed KA–ME® Bean Threads, carrots, red pepper, cilantro, KA–ME® Water Chestnuts and peanuts on bottom third of wrap, leaving border all around.
Firmly fold up bottom of wrap over filling; fold in sides, then roll up to enclose filling completely. Repeat with remaining ingredients. Cover rolls tightly with plastic wrap; refrigerate for up to 2 hours until ready to serve.
Dipping Sauce: Whisk together peanut butter, 2 tbsp hot water, KA–ME® Hoisin Sauce and KA–ME® Rice Vinegar until smooth.
Cut spring rolls diagonally. Serve with peanut-hoisin dipping sauce.
Serve fresh spring rolls with KA–ME® Sweet Chili Sauce, as well.
Allergy Friendly Tip: Sunflower butter can be substituted for Peanut Butter. Substitute sunflower seeds for peanuts.