Gluten Free Recipe | Loaded Veggie Summer Rolls With Cashew Tahini Dip

Loaded Veggie Summer Rolls With Cashew Tahini Dip

16-20 rice paper wraps
1 large zucchini, spiralized
1 large carrot, grated or cut with a julienne peeler
½ red bell pepper, finely chopped
½ yellow bell pepper, finely chopped
½ mango, thinly sliced into strips
1 head green leaf lettuce
1 ½ cups finely chopped or shaved purple cabbage
¾ cup loosely packed mixed fresh mint, basil and parsley

  1. Toss all ingredients for the cashew dip in a blender and puree until completely smooth. Pour the sauce into a small bowl.
  2. Lay out all ingredients to fill the wraps, prepared as indicated above, on a tray or in bowls for easy access.
  3. One at a time, soak two rice wraps in a bowl of warm water until they soften completely. Lay the first one flat on a smooth surface, following with the other with about ½ of the wrap overlapping the first. (Layering will help prevent punctures and make the rolls more durable.) Arrange some of the fillings in a pile at the end nearest to you. Fold the edge nearest you over your fillings, then fold the left and right sides in as if making a burrito. Continue rolling away from yourself until the wrap is completely rolled up. Set it seam-side down on a plate.
  4. etc
  5. etc

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