Summer Rolls with Sesame Dip

Serves Array
  • 9 rice papers
  • 9 romaine lettuce leaves
  • 2 red bell peppers
  • 1 1/2 cup shredded red cabbage
  • 2 large or 3 small avocados
  • 1/2 cucumber
  • 6 stalks scallion
  • 250 g (9 oz) marinated tofu
  • Fresh basil
  • Kimchi
Sesame dip
  • 2 tbsp brown tahini
  • 4 fresh dates, pitted
  • 1 lime, juice
  • 2 tbsp tamari soy
  • 1/2 tbsp apple cider vinegar
  • 2 tsp dijon mustard
  • 1/2 tsp sriracha
  • 1/2 clove garlic
  • 50 ml water
  • Black pepper

Instructions

  1. Combine all the ingredients for the sesame dip in a food processor and mix until creamy (a hand-held blender works as well). Set aside.
  2. Prep all the veggies by shredding, slicing, and chopping to desired shapes and sizes. Cut the tofu into strips and fry until browned and crispy. Season to taste as you like.
  3. Prep a big bowl with warm water (1/3 cold and 2/3 hot boiled water is usually a good ratio).
  4. Soak one rice paper at a time, until soft yet still holding together and not too ‘wrinkly’. Transfer to a wet cutting board. Add a small amount of each ingredient, starting with the romaine lettuce. Roll up into a tight roll. Set aside and repeat with the rest of the rice papers. If you have leftover filling you can make more.
  5. Serve the summer rolls with sesame dip on the side. Enjoy immediately.