Rainbow Spring Rolls with Citrus Tahini 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, then cover and 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 scooping into a wide bowl to cool while keeping covered.
Prepare vegetables in separate bowls and keep close by, fill a rimmed plate with warm water, submerge a rice paper sheet for 3-5 seconds and transfer to a work surface, fill the center with sushi rice, cabbage, mango, avocado, carrot, green beans, and cilantro without overstuffing, tuck in the sides and roll away from you to form a burrito shape, and repeat until all 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 as desired, and serve with the rice paper rolls.
