Avocado and Nectarine Spring Rolls with Tahini Dip
Serves 4
Ingredients
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Tahini sauce
- ⅓ cup (80 ml) tahini
- 1 clove of garlic, minced
- 1 tsp. (5 ml) fresh ginger, grated
- 1 tbsp. (15 ml) sesame oil
- Juice of 1 lime
- ⅓ cup (80 ml) warm water
Spring Rolls
- ½ package of rice noodles
- 8 sheets of rice paper
- 2 cups (500 ml) lettuce (spinach, Boston, etc.)
- Flesh of 1 nectarine, thinly sliced
- Flesh of 1 avocado, tart, thinly sliced
And your choice of
- Watermelon radish, thinly sliced
- Roasted pistachios, chopped
- Sesame seeds
- Fresh basil leaves
- Fresh coriander leaves
- Thai chili peppers, thinly sliced
- Pickled ginger
Preparation
- In a bowl, use a whisk to mix the tahini with all of the sauce ingredients until smooth. Set aside.
- Prepare the rice noodles and the rice paper sheets according to the manufacturer’s instructions. Set aside.
- Fill the rice paper sheets with slices of avocado, slices of nectarine, rice noodles, lettuce, nuts and herbs and then roll them up. Serve with the tahini sauce and pickled ginger, if desired.
