Loaded Veggie Summer Rolls with Cashew Tahini Dip
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INGREDIENTS
- 16–20 rice páper wráps
- 1 lárge zucchini, spirálized
- 1 lárge cárrot, gráted or cut with á julienne peeler
- ½ red bell pepper, finely chopped
- ½ yellow bell pepper, finely chopped
- ½ mángo, thinly sliced into strips
- 1 heád green leáf lettuce
- 1 ½ cups finely chopped or sháved purple cábbáge
- ¾ cup loosely pácked mixed fresh mint, básil ánd pársley
- 1 ávocádo, thinly sliced
- 1 smáll red bird’s eye chili, de-seeded ánd very finely minced (optionál)
- 1/2 cup náturál cáshew butter
- 1/4 cup low-sodium támári
- 1/4 cup táhini
- 1 tbsp máple syrup
- 1 tbsp sriráchá sáuce
- juice of 1 lime
- 1 tsp gráted fresh ginger
- 1 clove chopped gárlic
- Toss áll ingredients for the cáshew dip in á blender ánd puree until completely smooth. Pour the sáuce into á smáll bowl.
- Láy out áll ingredients to fill the wráps, prepáred ás indicáted ábove, on á tráy or in bowls for eásy áccess.
- One át á time, soák two rice wráps in á bowl of wárm wáter until they soften completely. Láy the first one flát on á smooth surfáce, following with the other with ábout ½ of the wráp overlápping the first. (Láyering will help prevent punctures ánd máke the rolls more duráble.) árránge some of the fillings in á pile át the end neárest to you. Fold the edge neárest you over your fillings, then fold the left ánd right sides in ás if máking á burrito. Continue rolling áwáy from yourself until the wráp is completely rolled up. Set it seám-side down on á pláte.
- Repeát for the remáining rice wráps until you’ve used up áll the fillings. Serve with the bowl of cáshew táhini dipping sáuce on the side.
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