Fresh Veggie & Rice Rolls

Fresh spring rolls are a great way to incorporate a bunch of vegetables, like eating a salad but more fun! A great dipping sauce is essential and this spicy tahini sauce is a must. The addition of rice adds something extra for a light meal that will tantalize your taste buds.

Fresh Veggie & Rice Rolls

Course

Main
Prep time

30 Mins
cook time

2 Mins
servings

2
Author

@plantifullybased

Ingredients

Rolls

1 Lotus Foods Organic White Jasmine Rice Heat & Eat Pouch
1 mini Persian cucumber, julienned
1 large carrot, julienned
1 bell pepper, thinly sliced
3 green onions, chopped
½ cup water
10 rice paper rolls
10 leaves butter lettuce
1 cup shelled edamame (thawed if using frozen)
sesame seeds (optional)

Spicy Tahini Dip

¼ cup tahini
1 tbsp sriracha
1 tbsp grade A maple syrup
½ tsp red pepper flakes
salt, to taste
3 tbsp water

product used in the recipe

Organic White Jasmine Rice Heat & Eat Pouch

1

Prepare rice per directions on package and prepare vegetables.
2

Shake dip ingredients in a jar until well combined. The dip should be thick; if you prefer it thinner, add an extra tbsp of water. Taste and adjust flavors to your preference.
3

Pour ½ cup water onto a large flat plate. Dip a rice paper in the water until it softens (~10 seconds), then place on a clean surface.
4

Start by adding a lettuce leaf, then add 1 heaping tbsp of rice, 1 tbsp of edamame, and pieces of cucumber, carrot, bell pepper, and green onions.
5

To roll up, fold one side of the rice paper in and then the other. Then take the bottom part, closest to you, and fold it up over. Then simply roll it up like you would a burrito, as tightly as you can so it stays together. Repeat with the remaining rolls until all 10 are made.
6

To serve, garnish with extra green onion, sesame seeds, and even a few crushed nuts, as preferred. Pair with the dipping sauce.