Farmers Market Spring Rolls + Creamy Tahini Sauce

It’s that beautiful time of the year where famers are producing their vibrant fruits and vegetables, and selling them at your local farmers market. What better way to celebrate the Spring season, than with Farmers Market Spring Rolls + Creamy Tahini Sauce to dip them in!

One of my favorite components of this recipe is the fact that you can switch up the vegetables according to your tastes and/or the locally sourced produce. For example, if you can’t find any red cabbage at your local farmers market, then just switch it up for another crunchy vegetable! Of if you don’t like carrots, then switch it up with one of your favorite vegetables that has been thinly sliced! See? Not hard at all!

I do recommend a good mix between crunchy vegetables and more delicate vegetables. Examples of more delicate vegetables/fruits would be strawberries, thinly sliced carrots, lettuce, avocado slices, arugula, cilantro, basil, and so on. Examples of more crunchy vegetables would be cucumbers, bell peppers, thinly sliced onions, red cabbage, and so on.

This Creamy Tahini Sauce is a perfect substitute for the normal peanut sauce that your normally get alongside your spring rolls. It can also be used for salad dressings, meat marinations, and so much more!

Grab your aprons, because we have spring rolls to make!

Print Recipe

Farmers Market Spring Rolls & Creamy Tahini Sauce

Prep Time10 mins

Total Time10 mins

Servings: 15 spring rolls

Ingredients

For Spring Rolls:

• 15-20 9″ Rice Paper Wrappers
• 1 head of Romaine Lettuce
• 1 Bell Pepper, thinly sliced
• 1 Hothouse Cucumber, thinly sliced
• 1-2 Carrot Sticks, shaved or shredded
• 1 head of Purple Cabbage, shredded
• 2 Avocados, thinly sliced

For Creamy Tahini Sauce:

• 1/4 cup Extra Virgin Olive Oil
• 1/4 cup Tahini
• 3 tbsp. Fresh Lemon Juice
• 2 tsp. Dijon Mustard
• 2 tsp. Honey
• 3/4 tsp. Sea Salt
• 1/2 tsp. Black Pepper
• 1-2 tbsp. Cold Water

Instructions

For Spring Rolls:

• Working with only rice paper at a time, submerge each into a warm bowl of water for 10-12 seconds. Lay the rice paper flat on a nonstick surface.
• (Place all vegetables in the middle of the rice paper) Trim one piece of lettuce to fit on the rice paper. Then add a small layer of each vegetable.
• Fold over one side of the rice paper over the vegetables. Then fold over the top and bottom side of the rice paper. Then roll the rice paper with the vegetables to the opposite side to seal the spring roll together. 
• Repeat until all vegetables are used. Serve cold or refrigerate (uncut) for up to 4 days. 

For Creamy Tahini Sauce:

• In a bowl, whisk together the extra virgin olive oil, tahini, lemon juice, dijon mustard, honey, sea salt, and black pepper until all ingredients are evenly distributed. 
• Whisk in the cold water until creamy and smooth. Tip: You can add more cold water if you prefer a thinner sauce/dressing. 

Hope you enjoy this recipe! xxL