Rainbow Rice Paper Rolls

I love rice paper rolls for a fresh and colourful meal. This one combines sushi rice with mango, avocado, purple cabbage, carrot, and green beans. Eating clean never tasted so good.

Course Appetizer, Main Dish

Cuisine gluten-free, Japanese, raw, Thai, vegan

Prep Time 40

Cook Time 15

Total Time 55

Servings rolls

Calories 216kcal

Author Hannah Sunderani

Ingredients

1 cup sushi rice
2 cups filtered water
pinch salt
10 rice paper sheets
1 cup purple cabbage shredded
1 mango sliced
1 avocado sliced
1 carrot peeled and grated
1 cup green beans ends removed
1/2 cup cilantro finely chopped

Creamy Tamari Dressing:

1/4 cup tahini
1 tbsp tamari
1 lime juiced
pinch sea salt
2 tbsp filtered water plus more if desired

US Customary - Metric

Instructions

In a pot add 1 cup sushi rice to 2 cups filtered water. Add a pinch of salt and bring to a boil. Cover with lid and let simmer for 15 minutes, or until cooked. Fluff with a wooden spoon. Cover rice with a kitchen towel and let sit for 10-15 minutes. Optional to scoop the rice into a wide bowl to help cool (keep covered with towel).
Prepare veg in separate bowls and keep close by. Fill a rimmed plate with warm water and submerge the rice paper sheet for 3-5 seconds. Transfer to work surface and fill the centre with the sushi rice, cabbage, mango, avocado, carrot, green beans and cilantro. (Don't overstuff or it will be difficult to roll). Tuck in the sides of the rice paper and roll away from your body to form a burrito shape. Continue this step until you've used all the rice sheets and veg.
Make the dip by combining the tahini, tamari, lime juice and salt in a bowl. Add splashes of water to thin (I used about 2 tbsp). Serve with rice paper rolls.

Notes

Nutrition information is a rough estimate.

Nutrition