Rice Paper Sushi Rolls

 

Yield: 10 rolls

Ingredients:

  • 1 cup rice noodles, or sushi rice

  • 4 cups water

  • 1 pinch sea salt

  • 10 rice paper sheets

  • 1 cup purple cabbage, shredded

  • 1 mango, sliced

  • 1 avocado, sliced

  • 1 carrot, peeled and grated

  • 1 European cucumber or zucchini, cut into small strips

  • ½ cup fresh chives or cilantro, finely chopped

  • 2 Tbsp. sesame seeds

CREAMY TAMARI DRESSING:

  • ¼ cup tahini

  • 1 Tbsp. coconut aminos, or tamari

  • 1 lime, juiced

  • 1 pinch sea salt

  • 2 Tbsp. filtered water plus more if desired

Directions:

  1. To cook rice noodles, boil a pot of 4 cups water, then turn off the heat. Add rice noodles to the pot, or pour the boiling water over the noodles in a bowl, submerging them completely. Swish the noodles around briefly to separate, and soak them for 6 to 10 minutes. Drain the noodles and set aside.

  2. Prepare vegetables in separate bowls. Fill a rimmed plate with warm water and submerge the rice paper sheet for 3-5 seconds. Transfer to a hard surface and fill the center with a small amount of sushi rice, cabbage, mango, avocado, carrot, cucumber and chives. Tuck in the sides of the rice paper and roll away from you to wrap. Continue this step until you've used all the rice sheets and veggies.

  3. Make the dip by combining the tahini, aminos, lime juice and salt in a bowl. Add water to thin as desired.

  4. Serve rice paper rolls with dip and sesame seeds to garnish.

 
EntréesChelsea Barringer