Green Summer Rolls with Tahini Dip

For the summer rolls

• 12 rice paper sheets
• 100 gr (3.5 oz.) rice noodles
• 250 gr (8.8 oz.) green asparagus
• 1 avocado
• 1 cucumber (or 6 baby cucumbers)
• lettuce (e.g. baby romaine)
• 200 gr (7 oz.) tempeh
• 2-3 Tbsp coconut oil
• salt and pepper
• 1-2 Tbsp black sesame
• fresh herbs (e.g. cilantro, mint, basil)

Tahini dip

• 2 Tbsp tahini
• 1 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 tsp maple syrup or honey
• 1 tsp toasted sesame oil
• 1 squeeze lime
• garlic (to taste)

Prepare

1. Cook the rice noodles according to the package, drain, rinse cold and set aside.
2. Wash the green asparagus, cut off the woody ends and blanch in boiling water for 2 to 3 minutes, then rinse cold.
3. Cut the tempeh into strips and pan-fry in hot coconut oil until golden and crisp all over, season with salt and pepper.
4. Cut the avocado, cucumber and lettuce into fine strips and pick the herb leaves.

Tahini dip

1. Whisk the tahini, soy sauce, rice vinegar, maple syrup, toasted sesame oil, a squeeze of lime and a little garlic to taste until smooth.

Roll

1. Dip a sheet of rice paper in lukewarm water for 10 to 15 seconds until pliable, then lay it on a lightly damp board.
2. Place a little of the rice noodles, asparagus, avocado, cucumber, tempeh, lettuce, herbs and black sesame on the lower half.
3. Fold in the sides and roll up the rice paper firmly but gently from the bottom.
4. Serve the finished summer rolls with the tahini dip.