Make the peanut sauce first. In a blender, combine the peanut butter, mellow miso paste, rice vinegar, tamari, honey or maple syrup, sriracha, freshly grated ginger root, and water. Blend until smooth. Taste the sauce and add more tamari if needed. The sauce should be a dipping consistency so if it seems to thick, blend in a tad more water. Set the sauce aside.

Rinse and dry your veggies and herbs well. Remove the stem from each leaf of chard. You can thinly slice the stems and add them to your spring rolls or save them for another recipe. To make the leaves easier to roll, flip each leaf over onto the back side and carefully trim away any parts of the stem not flush with the surface of the leaf. For your carrots and radishes, slice them thinly into whatever shapes you like. Just remember they have to fit inside your rolls!

For each roll, place the chard leaf so that the back side is facing up at you and the front glossy side is facing down. Towards the bottom of the leaf where you trimmed away the stem, layer on your veggies. For each roll, I used about 4 slices of carrot, 5-6 slices of radish, 2 nasturtium leaves, and a few leaves of cilantro and mint. Once you’ve added your veggies, roll the bottom of the leaf up and over the veggies, then tuck in the sides and continue rolling like you would a burrito. Continue with your remaining chard leaves and veggies.

Serve the rolls with the peanut sauce for dipping. These are best enjoyed the day they are made.