Vegan Rainbow Spring Rolls with 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 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 it to a work surface and fill the center with sushi rice, cabbage, mango, avocado, carrot, green beans, and cilantro, do not overstuff to avoid difficulty in rolling, tuck in the sides and roll away from your body to form a burrito shape, and 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 it out using about 2 tablespoons, and serve with the rice paper rolls.
