01 Jan Veggie Spring Rolls
Veggie Spring Rolls (from Medical Medium)
Ingredients:
10-12 brown rice wrappers
1/4 small red cabbage, thinly sliced
1 large carrot, cut into matchsticks
3-4 radishes, thinly sliced
1/4 cup fresh cilantro
1/2 English cucumber, cut into matchsticks
1 medium-sized avocado, thinly sliced (optional)
1-2 tsp black or white sesame seeds, for garnish (optional)
Dipping sauce:
1/4 cup tahini
2 1/2 tbsp lime juice
1 1/2 tbsp maple syrup
2-3 tbsp water
1/2 inch knob of ginger, finely grated
1 garlic clove, finely grates
1/4 tsp ground cilantro
1/4 tsp ground cumin
1/4 tsp cayenne pepper (optional)
2 tsp coconut aminos (optional)
Sea salt, to taste (omit if using coconut aminos)
Black pepper, to taste
Directions:
Make the sauce by putting all the sauce ingredients in a bowl and whisking until smooth and combined. Add water to reach desired consistency. Pour into a serving bowl and set aside.
To make the spring rolls, fill a bowl or pan big enough to fit the rice paper with warm water. Soak the rice paper in the water for about 30 seconds – until pliable but not soggy. Place the rice paper on a work surface and arrange the fillings on the 1/3 of the rice paper closest to you. Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the filling. Keep rolling firmly, the rice paper is sticky and will seal itself. Repeat with remaining ingredients. To serve, leave the rolls whole or cut them in half with a sharp knife. Sprinkle with sesame seeds (if using) and serve with the dipping sauce.
Serves: 2 people