Of course, because the sauce is bomb, not gonna lie. You HAVE to try it.
Ingredients
Summer Rolls:
12 Thai rice paper spring roll wrappers
1 small red bell pepper, julienned
1 large carrot, julienned
1/6 large head red cabbage, thinly chopped
1 cup white mushrooms, thinly sliced
1 cup shredded lettuce leaves
1 small bunch fresh cilantro leaves, roughly chopped
1 small bunch fresh mint leaves, roughly chopped
1/4 cup thinly sliced pickled ginger
1 tablespoon oil
4 eggs, lightly beaten (optional, skip if vegan)
Tahini Orange Sauce:
1/2 cup cold water
3 tablespoons cornstarch
1 teaspoon freshly grated ginger
3 cloves garlic, minced
2 tablespoons sesame seeds (plus more for topping)
1 tablespoon toasted sesame oil
2 tablespoons hoisin sauce (check label for vegan)
1/2 cup soy sauce (gluten free if necessary)
1 cup freshly squeezed orange juice
1 tablespoon orange zest
2 tablespoons cup rice wine vinegar
1/2 cups brown sugar
1 tablespoon chili garlic paste
1/2 cup tahini (sesame seed paste)
Instructions
Summer Rolls:
- Wash and dry your veggies then slice and prep them according to the ingredient list so that everything is ready to fill your rolls.
- If adding eggs, heat 1 tablespoon of oil in a small skillet and pour in beaten eggs. Scramble as they cook then season with salt and pepper and remove from heat.
- Fill a pie tin (or wide, shallow bowl) with cool water and dip one rice paper at a time for a few seconds then lay on a clean towel and allow it to soften for just a moment. Now place on a cutting board or clean work surface and add a few pieces of each veggie, a few pieces of pickled ginger, a sprinkle of cilantro and mint, and a small amount of scrambled egg (again, only if using). Fold in the sides and gently roll the rice paper up around the veggies and gather them as tightly as you can to make secure rolls.
- Serve with the tahini orange dipping sauce or any sauce you'd like.
Tahini Orange Sauce: - Whisk cornstarch and water in a small bowl and set aside. Cook garlic, ginger, and sesame seeds with sesame oil in a small saucepan or wok over medium heat for 3 to 4 minutes until browned. Add the hoisin, soy sauce, orange juice and zest, vinegar, sugar, and chili garlic paste then bring to a boil over medium high heat, stirring often. Continue boiling until the sauce is just starting to thicken a little, about 10 minutes. Pour in water/cornstarch while stirring and stir until thick. Remove from heat and stir in the tahini until sauce is smooth. 6. Pour into a bowl for serving and garnish the top with sesame seeds. You can serve the sauce hot or chill in fridge for a few hours and serve cold.
Thanks lovely... you rock!
How is your wrist btw? Hope you are good as gold!
Thanks @dontstopmenow
Rice paper is really cool. At first it looks a bit like some sort of plastic wrap. But then it just melts in your mouth, releasing a big burst of flavor all at once from whatever's inside!
You are so correct @alexpmorris. Thanks so much for commenting
These are beautiful and I bet they're equally tasty. My wife and I will be making these. Thank you for sharing these recipes (and mouthwatering pics)!
I hope everything turns out well. Thanks for commenting @chupacabro