Rainbow Spring Rolls with Citrus Tahini Dip
Ingredients
- 1 cup sushi rice
- 2 cups filtered water
- pinch salt
- 10 rice paper sheets
- 1 cup shredded purple cabbage
- 1 small mango, sliced
- avocado, sliced
- 1 carrot, peeled and grated
- 1 cup green beans, ends removed
- 1/2 cup cilantro, chopped (plus more if desired)
Citrus tahini dip
- 1/4 cup tahini
- 1 tbsp tamari
- 1 lime, juiced
- pinch sea salt
- 2 tbsp filtered water (plus more if desired)
Preparation
Cooking the rice
In a pot, add 1 cup sushi rice and 2 cups filtered water.
Add a pinch of salt and bring to a boil.
Cover with a lid and let simmer for 15 minutes, or until cooked.
Fluff the rice with a wooden spoon.
Cover the rice with a kitchen towel and let sit for 10-15 minutes.
Optionally, scoop the rice into a wide bowl to help cool, keeping it covered with a towel.
Assembling the rolls
Prepare the vegetables in separate bowls and keep them close by.
Fill a rimmed plate with warm water and submerge a rice paper sheet for 3-5 seconds.
Transfer the rice paper sheet to the work surface.
Fill the centre with sushi rice, cabbage, mango, avocado, carrot, green beans, and cilantro (do not overstuff).
Tuck in the sides of the rice paper and roll away from your body to form a burrito shape.
Repeat until all rice paper sheets and vegetables are used.
Making the dip
Combine tahini, tamari, lime juice, and salt in a bowl.
Add splashes of water to thin, using about 2 tablespoons.
Serve the spring rolls with the dip.
