Veggie Summer Rolls with Cashew Tahini Dip
Prep Time - 30mins
Toss all ingredients for the cashew dip in a blender and puree until completely smooth. Pour the sauce into a small bowl.
Lay out all ingredients to fill the wraps, prepared as indicated above, on a tray or in bowls for easy access.
One at a time, soak two rice wraps in a bowl of warm water until they soften completely. Lay the first one flat on a smooth surface, follow with the other with about ½ of the wrap overlapping the first. (Layering will help prevent punctures and make the rolls more durable.) Arrange some of the fillings in a pile at the end nearest to you. Fold the edge nearest you over your fillings, then fold the left and right sides in as if making a burrito. Continue rolling away from yourself until the wrap is completely rolled up. Set it seam-side down on a plate.
Repeat for the remaining rice wraps until you’ve used up all the fillings. Serve with the bowl of cashew tahini dipping sauce on the side.
Yields: 8-10 rolls
Author: Angela @ Eat Spin Run Repeat
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