No-Cook Spring Rolls with Creamy Sesame Dipping Sauce
These no-cook spring rolls are the perfect light and refreshing meal or snack, packed with crisp veggies, herbs, and a crave-worthy creamy sesame dipping sauce. Ideal for warm days, meal prep, or when you just can’t turn on the stove!🤪 Wrap these up with a plant-based protein like tofu or edamame, or leftovers like grilled chicken or lean meat. These spring rolls are loaded with fiber, antioxidants, and hydration thanks to a vibrant mix of bok choy, peppers, cucumbers, and carrots. Fresh herbs like cilantro and basil add anti-inflammatory perks, while sesame seeds bring a boost of healthy fats, calcium, and a little plant-based protein power. 🌱💪 Don’t let the rice wrappers scare you if you have never cooked with it before ;). It is super easy and fun!
Equipment
- spice grinder or a mortar and pestle
Ingredients
spring rolls
- 2 cups bok choy thinly sliced
- 1/2 red bell pepper thinly sliced
- 1 cucumber English, peeled, thinly sliced
- 2 carrots peeled and shredded
- 1/4 cup cilantro leaves chopped
- 1/4 cup basil leaves chopped
- 1/2 cup protein chopped extra small (edamame, tofu, shredded or ground chicken, turkey, or lean meat)
- 8 spring roll rice wrappers
dipping sauce
- 2 Tablespoons sesame seeds
- 3 Tablespoons rice vinegar
- 2 Tablespoons soy sauce low-sodium (or coconut aminos)
- 2 teaspoons sesame oil toasted
- 1/4 cup tahini
Instructions
dipping sauce
- Place sesame seeds in a spice grind and process until they are a fine powder. You can also use a mortar and pestle.
- Add ground seeds to a bowl and whisk with the rest of the ingredients (rice vinegar through tahini). Set aside.
spring rolls
- Fill a large, shallow bowl with about 2″ of very hot water.
- Submerge 1 rice paper for about 10 seconds and remove to a cutting board, allowing about 1" of the edge nearest you to hang over the end of the cutting board. This will make it easier to start wrapping.
- Carefully layer your ingredients on the front half of the wrap closest to you, leaving 1″ free along the sides.
- Fold bottom over filling, roll once, then fold in sides and roll again to seal. Place on serving plate.
- Continue until all rolls are complete. Serve with dipping sauce.
Notes
You can make rolls ahead of time and wrap them individually in plastic wrap. Store in the refrigerator for up to two days.
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