Vegan Thai Fresh Spring Rolls with Tahini Dipping Sauce
These vibrant fresh vegan Thai style spring rolls are filled with colorful vegetables and fruits and rice or noddles and paired with a delicious sweet and spicy maple tahini dipping sauce.
Servings: 24 rolls
Calories: 111kcal
Ingredients
Fresh Spring Rolls
- 24 spring roll wrappers
- 2 cups cooked and cooled sushi rice or vermicelli noodles
- 4 cups colorful veggies and fruits of your choice
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
Tahini Dipping Sauce
- 1/4 cup tahini
- 1/4 cup maple syrup
- 2 tablespoons reduced sodium tamari or soy sauce or coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon hot sauce
- 1/2 teaspoon finely grated ginger
- 1 stalk scallion chopped
- 1 tablespoon chopped cilantro
- 1 teaspoon sesame seeds for garnish
Instructions
Prepare the Fillings:
- Julienne (cut into very thin strips) any raw veggies like carrots, cucumber, peppers and thinly slice veggies like radishes.
- Blanch or quick steam veggies like peas, snap peas, snow peas, green beans, broccoli, beets, etc.
- Cut fruits like mangoes or pineapple into strips, slice strawberries and stone fruits like peaches, leave blueberries whole.
- Chop herbs like scallions and chives. Leave tender herbs like basil leaves and cilantro leaves whole.
Make the Rolls:
- Set up your rolling station with a board to roll on and all of your prepped fillings around the board. Also have a tray or plate nearby to place your finished rolls on.
- Fill a shallow wide bowl or baking dish with cold water. Working with one spring roll wrapper at a time, dip it into the water and remove it immediately then dip it once more. The wrapper will continue to soften as you fill and roll it.
- Place the moistened wrapper on the board. Visualize what you want to see in the roll. I start with the herbs first, then a piece of fruit, a contrasting veggie, and layer from there and finish with a spoonful of rice to the top. Layer the fillings in the center of the wrap. Do not overstuff the wrappers or you will have a hard time rolling them.
- To roll the wrapper, fold the edge closest to you over the filling and roll away from you. As you roll it, fold in the sides of the wrapper as you would when rolling a burrito. Sprinkle the rolls with a mix of black and regular sesame seeds.
Make the Sauce:
- Whisk together tahini, maple syrup, tamari, lime juice, grated ginger and hot sauce. Pour sauce into a small dish and top with chopped scallions, cilantro leaves and sesame seeds.
- Serve summer rolls with the dipping sauce right away. Summer rolls are best eaten right away as the wraps tend to tear the longer they sit. Enjoy!
Notes
- Store fresh spring rolls and the dipping sauce in separate airtight containers in the refrigerator for up to 3-4 days.
Nutrition
Serving: 1roll with sauce | Calories: 111kcal | Carbohydrates: 20g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 208mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 971IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg