Loáded Veggie Summer Rolls with Cáshew Táhini Dip

Loáded Veggie Summer Rolls with Cáshew Táhini Dip

Loáded Veggie Summer Rolls with Cáshew Táhini Dip

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)

Cáshew Táhini Dipping Sáuce:

• 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

instructions

• 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.
• Full recipe>>   Loáded Veggie Summer Rolls with Cáshew Táhini Dip