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
Add sushi rice and filtered water to a pot
Add a pinch of salt and bring to a boil
Cover with a lid and 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 the towel
Prepare 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 to avoid difficulty rolling
Tuck in the sides of the rice paper and roll away from your body to form a burrito shape
Repeat with remaining rice paper sheets and vegetables until all are used
Combine tahini, tamari, lime juice, and salt in a bowl to make the dip
Add water as needed to thin the dip
Serve the spring rolls with the dip
