YAY 4 SUMMER ROLLS! These are super cute and even more delicious to eat. —EvE
SERVES 2 TO 4
TAHINI CHILE SAUCE
2 tbsp (36 g) tahini
1 clove garlic
1 tsp grated fresh ginger
1 tbsp (18 g) miso paste
1 tbsp (15 g) sauerkraut
1 tbsp (12 g) coconut sugar
2 tbsp (30 ml) lime juice
1–2 tbsp (3–5 g) dried deseeded red chile skin, or more as desired
WRAPS
4 rice papers
1 red beet, shredded
3 carrots, shredded
3–4 tomatoes, sliced
½ cup (13 g) chopped fresh basil
¼ cup (10 g) chopped fresh mint
¼ cup (10 g) chopped fresh cilantro
Whatever else your heart desires
FOR THE TAHINI CHILE SAUCE
Blend everything together until smooth. Adjust according to your taste preferences, and add as much water as needed to get a creamy consistency.
FOR THE WRAPS
Dip a rice paper sheet in cold water for 5 seconds, and then lay it flat on a damp cloth. Let it 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 it up like a burrito. Repeat with the remaining rice papers.
Dip the rolls in your tahini chile sauce and enjoy.