SUMMER ROLLS w/ GARDEN VEGGIES, BASIL + TAHINI CHILI SAUCE

YAY 4 SUMMER ROLLS! I always wanna give credit where credit is due: these are inspired by the traditional Vietnamese dish Gỏi cuốn (although my take on them is pretty untraditional). These are super cute and even more delicious to eat. I am sorry I haven't been posting very often lately. I'm going to be spending more time on this blog again now that my third book, The Rawsome Vegan Cookbook, is finished! You can pre-order it now if you'd like (you'd like). On that note, this recipe for summer rolls is a great example of the kind of recipes that fill up my new cookbook so if you dig these rolls, you will REALLY dig the book.

SUMMER ROLLS w/ GARDEN VEGGIES, BASIL + TAHINI CHILI SAUCE

Tahini chili sauce:
2 tablespoons tahini
1 garlic clove
1 teaspoon chunk fresh ginger
1 tablespoon miso paste
1 tablespoon sauerkraut
1 tablespoon coconut sugar
2 tablespoons lime juice
1-2 tablespoons dried deseeded red chili skin, or more, as desired
Water, as needed

Rice papers 

Filling:
1 red beet, shredded
3 carrots, shredded
3-4 tomatoes, sliced
1/2 cup basil leaves 
1/4 cup mint leaves
1/4 cup cilantro leaves
Whatever else your heart desires 

To make the sauce: blend everything together until smooth. Adjust according to your taste preferences, and add as much water as needed to get a creamy consistency.

To make the wraps: dip a rice paper sheet in cold water for 5 seconds, then lay it flat on a damp cloth and let sit for 15 seconds while you fill it up with your goodies. Fold the skin on one side over and wrap under the fillings, then wrap up like a burrito. Hope that made enough sense.

Dip in yo sauce and enjoy.

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