Easy Vegan Rainbow Spring Rolls
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
Citrus tahini dip
- 1/4 cup tahini
- 1 tbsp tamari
- 1 lime, juiced
- pinch sea salt
- 2 tbsp filtered water
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. Optionally, scoop the rice into a wide bowl to help cool, keeping it covered with a towel.
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 to a work surface and fill the center with sushi rice, cabbage, mango, avocado, carrot, green beans, and cilantro. Do not overstuff. Tuck in the sides and roll away from your body to form a burrito shape. Repeat until all rice paper sheets and vegetables are used.
Make the dip by combining tahini, tamari, lime juice, and salt in a bowl. Add splashes of water to thin, using about 2 tablespoons or more if desired. Serve with the rice paper rolls.
