RAINBOW KRAUT SUMMER ROLLS WITH TAHINI DIPPING SAUCE
Whenever it gets hot I don't care to turn on my oven or stove very often. So lots of raw fruits and veggies with some cooked grains and legumes are usually on my menu for the summer season. But sometimes I just don't want another bowl of salad no matter how exciting it is. And trust me I know how to make salads exciting. These summer rolls are a good alternative. If you choose to put use rice noodles in these rolls you will only need to cook them for 5 minutes or less. I used some of my favorite plant-based ingredients for the fillings including gorgeous ruby red cabbage kraut and creamy sliced avocado. You can buy your favorite fermented vegetables or make it yourself. I'll be writing some recipes on all the vegetables I've been fermenting so be on the lookout! In the meantime try these beauties; you won't be disappointed.
For the Rolls:
- 1 cup of your favorite sauerkraut
- ½ of an avocado sliced
- 1 cup of shredded carrots
- ½ cup whole cilantro leaves
- 2 cups of cooked vermicelli (thin Asian rice noodles)
- 10 sheets of rice paper wraps
- Toasted black sesame seeds for garnish
For the Tahini Dipping Sauce
- 2 tbsp of roasted tahini
- ½ tbsp of rice wine vinegar
- 1 tbsp of Tamari soy sauce
- 1 tbsp of Grade B Maple syrup
- 1 to 2 tbsp of water (more or less depending on how thick you want this sauce to be)
To make the rolls:
Prepare an assembly line for making your rolls. Fill a large bowl with warm water to soak the rice paper.
Soak a rice paper sheet for about 5 seconds. Carefully place on wet paper towels on your surface of preparation and gently put the soaked rice paper on top. This ensures the rice paper won't get sticky or dry out.
Place a small amount of each of your ingredients for the roll in the center of the rice paper. Gently fold the sides over making a little pocket. Then carefully roll the package away from you.
When the roll is done place on a plate and cover with another wet paper towel until ready to serve.
Make the rest of the rolls by repeating steps 2-4.
Garnish with the sesame seeds.
To make the Tahini Dipping Sauce:
- Place all ingredients in a mixing bowl and vigorously stir with a wooden spoon until smooth. I use a wooden utensil here rather than a metal whisk because metal reacts with rice wine vinegar to cause an unpleasant taste.
*Tips for making these rolls:
A little goes a long way so no need to overstuff the rolls. Rolling takes some practice so don't be discouraged if your rolls don't come out perfect. They will still taste amazing! Try adding in other veggies you like. Measurements of the ingredients are arbitrary and you can use more less depending on your tastes.