Rainbow Vegan Spring Rolls with Citrus 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
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 to work surface and fill the centre with sushi rice, cabbage, mango, avocado, carrot, green beans and cilantro
Do not overstuff or it will be difficult to roll
Tuck in the sides of the rice paper and roll away from your body to form a burrito shape
Continue until all rice sheets and vegetables are used
Citrus tahini dip
Combine tahini, tamari, lime juice and sea salt in a bowl
Add splashes of water to thin (about 2 tablespoons)
Serve with spring rolls
