• 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


  1. 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.
  2. 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.
  3. Prep a big bowl with warm water. 1/3 cold water and 2/3 boiling hot water is usually a good ratio.
  4. 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.
  5. Serve the summer rolls with sesame dip on the side. Enjoy immediately!
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