Rainbow Spring Rolls with Citrus Tahini Dip
Ingredients
- 1 cup sushi rice
- 2 cups filtered water
- pinch salt
- 10 rice paper sheets
- 1 cup purple cabbage
- 1 small mango
- avocado
- 1 carrot
- 1 cup green beans
- 1/2 cup cilantro, plus more if desired
Citrus tahini dip
- 1/4 cup tahini
- 1 tbsp tamari
- 1 lime
- pinch sea salt
- 2 tbsp filtered water, plus more if desired
Preparation
In a pot add 1 cup sushi rice to 2 cups filtered water.
Add a pinch of salt and bring to a boil.
Cover with lid and let simmer for 15 minutes, or until cooked.
Fluff with a wooden spoon.
Cover rice with a kitchen towel and let sit for 10-15 minutes.
Optional: scoop the rice into a wide bowl to help cool (keep covered with towel).
Prepare vegetables in separate bowls and keep close by.
Fill a rimmed plate with warm water and submerge a rice paper sheet for 3-5 seconds.
Transfer the rice paper 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 with remaining rice paper sheets and vegetables.
Combine tahini, tamari, lime juice, and salt in a bowl.
Add splashes of water to thin, as needed.
Serve the spring rolls with the dip.
