Spring Rolls with Tahini Dip

For the Spring Rolls:

  • Thinly slice mango, red cabbage, cucumber & carrot sticks (I like to use a peeler)

  • cut bok choy leaves in quarters or halves

  • wash mint, basil and cilantro

  • soak one sheet rice paper at a time in a plate with warm water for about 15-20 sec until soft

  • remove rice paper from water and spread on cutting board (preferably wet, optinally you can use a wet kitchen towel)

  • Add a bit of each ingredient into the rice paper and roll carefully (don’t forget to tuck in the ends)

For the Dip:

  • mix together:
    1 Tbs Tahini, 1 tsp grated ginger, 1 tsp maple syrup, 1 tbs soy sauce or liquid aminos, 1 tsp apple cider or rice vinegar, juice of 1/4 lime, 1 grated garlic clove