Spring Rolls with Turmeric Tahini Sauce
These fresh spring rolls are easy to prepare and serve as a snack or appetizer! Enjoy mixing fresh vegetables with proteins like shrimp or tofu— create your own colorful variations and enjoy with a side of Turmeric Tahini Sauce.
From The Spice & Tea Exchange®
2 Tbsp Black Sesame Seeds
2 Tbsp White Sesame Seeds
½ tsp Petite Sea Salt
¼ tsp Ground Black Pepper
1 tsp Turmeric
From the Grocer
12 (8’-9’) rice paper rounds
1 radish, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 large carrot, julienned
1 cup green leaf lettuce, thinly sliced
¼ head red cabbage, thinly sliced
12 oz cooked shrimp, deveined
½ cup cilantro leaves
½ cucumber, julienned
1 avocado, thinly sliced
1/3 cup brandless tahini
3 Tbsp lime juice
1 tsp ginger, grated on a microplate
¼ tsp toasted sesame oil
FILL a medium bowl with warm water. Working with 1 rice paper round at a time, soak rice paper in water, turning occasionally, until pliable, about 10 seconds. Transfer to a dry work surface.
SPRINKLE Black Sesame Seeds and White Sesame Seeds across center of each round and top with radishes, bell peppers, carrots, lettuce, and cabbage.
FOLD bottom of rice paper over filling, then fold in ends and roll like a burrito into a tight cylinder.
TRANSFER roll, seam side down to a platter. Repeat with remaining rounds.
Shrimp & Cilantro:
ARRANGE 4 shrimps across center of each round and sprinkle with Petite Sea Salt and Ground Black Pepper. Top with a few cilantro leaves, cucumber slices, carrots, and lettuce.
SPRINKLE sesame seeds across center of each round and top with avocado, lettuce, cilantro, and cabbage.
To make Turmeric Tahini Dipping Sauce:
MIX Turmeric and dipping ingredients together until well combined. Season to taste. Top with Black Sesame Seeds.
Yield: 12 Rolls
Total Time: 20 mins
Prep: 20 mins
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