RAINBOW SPRING ROLLS WITH TAHINI DIPPING SAUCE

Recipe by Ellen Fisher

This recipe is vegan

Ingredients:

15-20 rice paper wrappers

16 oz thin rice noodles

2 avocados

1 package firm tofu

1 c. purple cabbage, chopped

1 red bell pepper, sliced

micro greens or sprouts

1/2 c. mint or lettuce

1 cucumber, sliced

1/8 c. sesame seeds

For the Tahini Dipping Sauce

1/2 c. tahini (or peanut butter)

1/8 c. coconut aminos

1/3 c. maple syrup

1/4 c. pickled ginger

1/4 c. water

1-3 Tbsp Sriracha (optional)

Directions:

Slice the avocado, tofu, and veggies to desired thickness.

Boil rice noodles according to package instructions.

Blend the Tahini Dipping Sauce ingredients in a blender until smooth. Add Sriracha if you like it spicy! This sauce can easily be substituted with peanut butter instead of tahini for a peanuty flavor. Both ways are delicious.

Assemble the spring rolls. Dip a rice paper wrapper in a pan of warm water for about 10 seconds to become malleable. Don’t soak it too long or it will tear and become too hard to work with. Place it on a flat surface like your cutting board. Layer your ingredients on the lower third of the spring roll that is closest to you. I like to place the herbs or lettuce down first to act as a base but you can layer it however you like. Add 1-2 pieces of each ingredient and then some noodles at the end. Pick up the sides of the spring roll and fold them in over the toppings. Then pick up the edge closest to you and pull it up tightly over the toppings. Continue rolling tightly, like a burrito. Practice will make perfect, but just try to keep all of the ingredients in tightly together as you roll everything together snugly.

Dip your spring rolls in the Tahini Dipping Sauce! This meal is perfect for kids, especially when they get to decide what veggies to put in their spring rolls. Let them prepare the rolls with you in the kitchen so they can get excited to dip their own creation into a yummy dipping sauce.