Hello lovelies, the moment it turns warm outside I crave something fresh and light – and that's exactly when these green summer rolls with tahini dip land on our table. They're colourful, crunchy and made without any frying, and the best part: everyone gets to build their own roll. At our house it always turns into a cheerful little wrapping session at the kitchen table.
Into the rolls goes everything summer has to offer: blanched green asparagus, creamy avocado, crunchy cucumber, rice noodles and plenty of fresh herbs like cilantro, mint and basil. For a hearty note I fry tempeh strips until golden and crisp – that makes the rolls nicely filling.
But the star for me is the creamy tahini dip: sesame paste, soy sauce, a splash of rice vinegar, some lime and a touch of sweetness from maple syrup. It's nutty, rounded and pairs perfectly with the fresh green rolls. If you prefer it vegan, just use maple syrup instead of honey.
The rice paper takes a little practice, but by the second roll you've got the hang of it: a quick dip in lukewarm water, fill, fold in the sides and roll up firmly. After that, just dunk into the dip and enjoy.
If you love fresh, light dishes for dipping, do also try my summer rolls with peanut dip, the autumnal autumn rolls with beetroot tahini dip and my soba noodle salad with peanut dressing.
