Veggie Spring Rolls

Name: Veggie Spring Rolls
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Asian
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); 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

2 steps

Prep:20minCook:5min

Updated at: Thu, 17 Aug 2023 12:14:32 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories389.6 kcal (19%)

Total Fat15.4 g (22%)

Carbs61.5 g (24%)

Sugars17.1 g (19%)

Protein6.9 g (14%)

Sodium554.9 mg (28%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Make the sauce by putting all the sauce ingredients (tahini - black pepper) in a bowl and whisking until smooth and combined. Add water to reach desired consistency. Pour into a serving bowl and set aside.

Step 2

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.

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