Rainbow Spring Rolls with Citrus Tahini Dip
Ingredients
Rainbow spring rolls
- 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 1 cup sushi rice and 2 cups filtered water to a pot with a pinch of salt and bring to a boil. Cover with a lid and let simmer for 15 minutes or until cooked. Fluff with a wooden spoon, cover with a kitchen towel, and let sit for 10-15 minutes. Optionally, scoop the rice into a wide bowl to help cool while keeping it covered with the 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. Tuck in the sides of the rice paper and roll away from your body to form a burrito shape. Continue this process until all rice paper sheets and vegetables are used.
Combine tahini, tamari, lime juice, and a pinch of salt in a bowl. Add splashes of water to thin the mixture, using about 2 tablespoons, and serve with the rice paper rolls.
