Name: Summer rolls with Sesame Dip
Yield: 0 serving
Ingredients: 9 rice papers9 romaine lettuce leaves; 2 red bell peppers; ~1 1/2 cup shredded purple cabbage; 2 large or 3 small avocados; 1/2 cucumber; 6 stalks scallion; 250 g marinated tofu; fresh basil; kimchi; 2 tbsp brown #tahini; 4 fresh dates, pitted; 1 lime, juice; 2 tbsp tamari soy; 1/2 tbsp apple cider vinegar; 2 tsp dijon mustard; 1/2 tsp #sriracha; 1/2 clove #garlic; 50 ml of water; black pepper

Ingredients

9 rice papers9 romaine lettuce leaves
2 red bell peppers
~1 1/2 cup shredded purple cabbage
2 large or 3 small avocados
1/2 cucumber
6 stalks scallion
250 g marinated tofu
fresh basil
kimchi

Sesame dip:

2 tbsp brown #tahini
4 fresh dates, pitted
1 lime, juice
2 tbsp tamari soy
1/2 tbsp apple cider vinegar
2 tsp dijon mustard
1/2 tsp #sriracha
1/2 clove #garlic
50 ml of water
black pepper

Procedure

Combine all the ingredients for the sesame dip in a food processor and mix until creamy (a hand-held blender works as well, here we use the Masterpiece Immersion Blender). Set aside.
Prep all the #veggies by shredding, slicing and chopping to desired shapes and sizes. Cut the tofu into strips and fry until browned and crispy. Season to taste.
Prep a big bowl with warm water. 1/3 cold water and 2/3 boiling hot water is usually a good ratio.
Soak one rice paper at a time, until soft yet still holding together and not too ”wrinkly”. Transfer to a wet cutting board. Add a small amount of each ingredient, starting with the romaine lettuce. Roll up into a tight roll. Set aside and repeat with the rest of the rice papers. If you have a leftover filling you can make more.
Serve the summer rolls with sesame dip on the side. Enjoy immediately!