These healthy, raw spring rolls are delicious paired with a mouthwatering, spicy sesame sauce. Perfect for a light dinner or lunch on the go!
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 16-20 Spring Rolls
Ingredients
Spring Rolls
1Small Yellow Bell Peppercut into thin strips
1Small Orange Bell Peppercut into thin strips
6-7Scallionscut into thin strips
1Cross Section of Purple Cabbagecut into thin strips
1Package Rice Paper Wrappers
Spicy Sesame Sauce
3Two-inch Scallion Bottomsthe white part
1/4CupShoyu or Tamarisoy sauce
1/3CupWater
2TbsTahini
1TbsMaple Syrup
1/2TbsSesame Oil
1TspGrated Fresh Ginger
2TspSriracha
Instructions
Prep veggies by cutting them into thin strips, about 1/4 inch wide and 3-4 inches long. With scallions, use only the green parts for the spring rolls. Save the white bottoms for the sauce.
Fill a large bowl with warm water. To prep rice paper rolls, soak in the warm water for about 20 seconds. Then, take out of water and start filling with vegetables. Roll the rice paper rolls as you would a burrito. No worries if any of the rice paper rolls break - just start over with a new one. They can take a while to get used to!
Continue rolling spring rolls until out of veggies.
To make the sauce, combine all ingredients in a blender and blend until smooth.