[Recipe] : Garden Veggie Summer Rolls


We’re always looking for fresh recipes packed full of veggies AND flavour! Today’s recipe comes from This Rawsom Vegan Life:


Tahini chili sauce:
2 tablespoons tahini
1 garlic clove
1 teaspoon chunk fresh ginger
1 tablespoon miso paste
1 tablespoon sauerkraut
1 tablespoon coconut sugar
2 tablespoons lime juice
1-2 tablespoons dried deseeded red chili skin, or more, as desired
Water, as needed

Rice papers

1 red beet, shredded
3 carrots, shredded
3-4 tomatoes, sliced
1/2 cup basil leaves
1/4 cup mint leaves
1/4 cup cilantro leaves
Whatever else your heart desires

To make the sauce: blend everything together until smooth. Adjust according to your taste preferences, and add as much water as needed to get a creamy consistency.

To make the wraps: dip a rice paper sheet in cold water for 5 seconds, then lay it flat on a damp cloth and let sit for 15 seconds while you fill it up with your goodies. Fold the skin on one side over and wrap under the fillings, then wrap up like a burrito. Hope that made enough sense.

Dip it and enjoy!


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