Summer rolls with Tahini-Ginger Dipping Sauce
SUMMER ROLLS
with Tahini-Ginger Dipping Sauce
If you are craving something light and you are just not feeling a salad, try these! If I’m ever at a Vietnamese restaurant and these are on the menu, I order them. If you don’t want to feel weighed down by a deep fried spring roll, these are a great alternative. I had left over baked salmon, and a bunch of veggies I would normally put in a salad so I bought the rice paper used for the wrapper and made them at home! You can play around with the filling and make different variations with shrimp,crab, tofu, avocado, or really whatever. Make a bunch for the week, grab them as a snack, or eat them as a lunch. I serve them with a tahini dipping sauce, but plain sriracha would be great too if you like things spicy.
Stay organized when making these. You don’t really need to cook anything so just prepare your filling ingredients in separate bowls as if you would be setting up for a build- your- own pizza bar (stay tuned for this!) They are so easy to make, so don’t be discouraged. You won’t regret it. Fun to do with friends or your kids. Keep the rice paper packaging - on the back it shows you how to roll! If you’ve ever rolled a burrito or wrap, it is basically the same idea.
Ingredients:
½ cup red bell peppers, thinly sliced (julienned)
1 jalapeno, seeded and thinly sliced (optional)
1 cup organic spinach or butter lettuce leaves
½ cup mint leaves, whole
½ cup cilantro leaves
½ cup of cooked beets, peeled and sliced 1/4 inch
½ pound of leftover salmon, or protein of choice
1 8oz package of vermicelli rice noodles, they are the very thin ones
1 package of dynasty rice paper, or whatever brand they sell at your local grocery store. They look like round sheets.
Directions:
Place the vermicelli rice noodles into a bowl and pour hot water over to let them soak. After 8-10 minutes, and the noodles have softened, drain the noodles and set aside in a bowl
Prepare the fillings, noodles, dry rice paper sheets into an assembly line.
Prepare a large bowl of warm water. This will be used to soften the rice paper sheets.
Dip the rice paper sheets into the warm water for about 5 seconds. Lay the paper flat onto a plastic cutting board or plate. The water drys quickly, so don’t worry that it is wet. As it drys it will help the rolls stick together and seal. About 2 inches from the end, lay down about 5 leaves of spinach or lettuce, some vermicelli noodles, protein, veggies, mint and cilantro. Follow the instructions on the bag, there’s a picture on how to roll. Fold the end over the filling. Fold in the left and right side to seal the ends, and then roll through. Place into a serving dish and keep going!
Dipping sauce:
3 tablespoon coconut aminos
1 tablespoon rice vinegar
1 teaspoon sriracha
1 teaspoon honey
1 tablespoon tahini
1 teaspoon fresh ginger, grated or finely chopped
1/3 cup peanuts, chopped
Whisk everything together into a small bowl and top with peanuts