Fresh Spring Rolls with Sesame Ginger Sauce
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Servings
8 rolls
Prep Time
15 minutes
Ingredients
8 rice paper wrappers
1 cup shredded cabbage (red, green, or both)
1 cup butter lettuce, torn, ribs removed
½ red bell pepper, cut into matchsticks
1 small cucumber, peeled and sliced into thin strips
½ cup shredded or julienned carrots
1–2 green onions, thinly sliced
A small bunch of cilantro, torn (or other herbs like thai basil or mint)
1 ripe avocado, sliced
optional: cooked shrimp, tofu, or cubed chicken
1 thumb-sized piece of fresh ginger, grated
2 cloves garlic, grated
2 Tbsp toasted sesame oil
2 Tbsp coconut aminos or soy sauce
2 Tbsp rice vinegar
2 Tbsp lime juice
1 Tbsp date syrup (or other sweetener)
2 tsp chile paste, gochujang, or sriracha (more to taste if you like it spicy)
water, to thin
salt, to taste
For the rolls:
For the Sesame Ginger dipping sauce
Directions
Make the dipping sauce
In a small bowl, whisk together all sauce ingredients except the water and salt. Gradually add cold water, a tablespoon at a time, until your desired dipping consistency is reached. Season with salt to taste and set aside.
Assemble the rolls:
Prep all vegetables and herbs, and arrange them in assembly-line style.
Fill a large shallow bowl with warm water. Lightly dampen a clean plate or tea towel to place finished rolls on.
Working one at a time, dip a rice paper wrapper into the water for 10–15 seconds, just until pliable. Transfer to a wet plastic cutting board or wet countertop.
Layer fillings in the center of the wrapper, leaving about a 1-inch border on all sides.
Begin rolling tightly. After the first fold or two, add the avocado so it shows through the translucent wrap.
Fold in the sides, then continue rolling until sealed. Cover finished rolls with a damp towel while you work to prevent drying out.
Serve immediately with tahini dipping sauce.
Recipe Note
Store leftover Sesame Ginger Sauce in a sealed container in the fridge for up to 5 days.
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