Recipes

Rainbow Summer Rolls with Lemon-Tahini Dip

Prep time: 30 mins
Cooking time: 0 mins
Total time: 30 mins
3 servings
Fibre source, Low salt, Low sugar
Dairy Free, Vegetarian

These fresh, colourful rainbow summer rolls are packed with crunchy raw vegetables, creamy avocado, and fragrant herbs. Naturally low in sugar and salt, and a great source of fibre, they make a light yet satisfying heart-healthy meal. Serve these rainbow summer rolls with a zesty lemon-tahini dipping sauce for extra flavour and nutrition.

Rainbow Summer Rolls with Lemon-Tahini Dip

Method

  1. Peel and mince the garlic and whisk all dip ingredients in a small bowl until smooth. Set aside.
  2. Slice cucumber, pepper, carrots, and avocado into thin strips about 3 inches long.
  3. Submerge one rice paper wrapper in warm water for 15-20 seconds. Place on a damp tea towel and gently pat dry.
  4. Layer spinach, herbs of choice, vegetables, avocado, and pumpkin seeds in the centre of the wrapper.
  5. Fold in the sides and roll tightly from the bottom up. Repeat with remaining wrappers. Serve with lemon-tahini dip.

    Ingredients

  • For the Rolls
  • 9 rice paper wrappers
  • 1 handful baby spinach
  • ½ cucumber
  • 1 yellow pepper
  • 1 red pepper
  • 2 medium carrots
  • 1 avocado
  • 1 handful fresh parsley, basil mint or coriander leaves
  • 2 tbsp pumpkin seeds
  • For the Dip
  • 1 tbsp tahini
  • ½ tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp water
  • 1 clove garlic
  • 1 tsp low sodium tamari or soy sauce
  • 1 tsp maple syrup
  • 1 pinch black pepper

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