Rainbow Rice Paper Rolls

In a pot, add 1 cup sushi rice to 2 cups filtered water. Add a pinch of salt and bring to a boil, then cover with a lid and let simmer for 15 minutes, or until cooked. When cooked, fluff with a wooden spoon. Cover the pot with a dish towel and place the lid overtop. Let it sit for 10-15 minutes. Then scoop the rice into a wide bowl to help cool.

Prepare the vegetables by thinly slicing the cabbage, mango, and avocado. Peel and grate the carrot, and cut and discard the ends of the green beans. Chop the cilantro. Keep all the toppings close by for the decorating process.

Fill a rimmed plate with warm water and dip a sheet of rice paper into the water, ensuring all is submerged, for 3-5 seconds. Place the wet rice paper sheet onto a flat surface and fill the center with sushi rice, cabbage, mango, avocado, carrot, green beans, and cilantro. Be sure to add ingredients to the center so that there’s about one inch or more on all sides, and be sure not to overstuff. Tuck in the sides of the rice paper and roll it away from your body to form a burrito shape. Continue this step until you've used all the rice sheets.

Make the tahini lime dressing by mixing tahini, tamari, and lime juice in a bowl. Add water as needed to thin; I used about 2 tablespoons. Serve the dressing as a dip for the rice paper rolls.