Portobello Spring Rolls With Cilantro-Tahini Dip

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Portobello Spring Rolls With Cilantro-Tahini Dip

 

Cilantro Tahini Dip:

1 cup tahini

1/4 cup brown-rice vinegar

1/2 cup vegetable broth

3 tablespoons tamari

1 1/2 tablespoons ginger juice

1/4 cup cilantro, roughly chopped

 

Spring Rolls:

1 1/2 tablespoons sesame oil

2 medium organic portobello mushrooms, cleaned and thinly sliced

juice from 1 organic lime

1 tablespoon tamari

4 ounces rice sticks, cooked until tender

1/2 organic red cabbage, shredded and chopped

2 cups organic collards greens, stems trimmed off, halved, blanched and drained

1/2 cup organic cilantro, chopped

12 rice paper sheets

 

For the cilantro-tahini dip, using a food processor, blend together the

tahini, vinegar, broth, tamari and ginger juice. Before serving, mix in the

cilantro.

For the spring rolls, heat the oil in a medium skillet and saute the portobellos

along with the lime juice and tamari for 5 to 7 minutes or until tender. Drain

and cool.

After portobellos come to room temperature, combine in a large mixing bowl with

cooked rice sticks, cabbage, blanched collards and cilantro. Mix together along

with 1/4 cup of cilantro-tahini dip.

In a large, shallow pan, add 1 inch of water and heat on low flame.

Place 1 sheet of rice paper in the pan of water. Saturate and soften entire

surface area for approximately 2 minutes per rice paper sheet, or until soft.

Drain and place rice paper sheet on flat surface.

Spoon about 1/2 cup of portobello-rice-stick filling toward bottom edge or

corner (if using square sheets), leaving about 1 to 2 inches of a bottom edge.

Fold up bottom corner or edge over filling while tucking in filling.

Roll until about midway then fold sides over filling. Finish rolling when spring

roll is a tightly secure cylinder. Continue for each spring roll and serve,

sliced on the diagonal, with cilantro-tahini sauce.

Serves 6,

 

 

 

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