appetizer
Vegetarian spring rolls with tahini sauce
Prep time: 25 min / Total Time: 25 min
Did you just hear a crunch? Fresh spring rolls are the ultimate snack for summer! They can be enjoyed as a light lunch, a tasty poolside treat, or an appetizer at a summer BBQ. Combine them with this tahini sauce and you’ll have delicious flavours and crispy textures, all in one bite.
Ingredients
SPRING ROLLS
- 5 sheets rice paper rolls
- 55 g rice vermicelli noodles
- 1 red bell pepper
- 2 carrots
- 5 spring onions
- ½ avocado
- 75 g iceberg lettuce
DIPPING SAUCE
- 1 clove garlic
- 1¼ tbsp honey
- 1½ tbsp tahini
- 1 tbsp soy sauce
- 2 tsp sriracha
- 2 tsp lemon juice
- sesame seeds for garnish (optional)
Instructions:
1. Wash and thinly chop all the veggies. Grab a large shallow plate and fill it with lukewarm water then prepare another plate (which will be used to roll the rice paper wraps).
2. Place one rice paper wrap in the water and let it sit for 30 seconds, give or take, until the sheet is pliable but not super floppy. Remove from water and lay it on the second plate.
3. Fill it with a small amount of rice noodles, some lettuce, a few strips of red pepper, carrots, spring onions and avocado, leaving a margin of about 3 cm around the edge.
4. Fold the lower edge up, over the fillings, rolling upward just until the filling is tightly enclosed. Fold over the short sides like you would to make a burrito. Lastly, finish rolling the wrap. Slice it in half and set aside. Repeat with the remaining ingredients.
5. For the tahini sauce: Thinly chop the garlic or use a garlic press and add it in a small bowl. Mix the rest of the ingredients in the same bowl until smooth and creamy. Optional: You can decorate the sauce with some sesame seeds.
6. Serve the spring rolls with the tahini sauce on the side. Enjoy!
Amazing!!