Loaded Veggie Summer Rolls with Cashew Tahini Dip

16–20 rice paper wraps
1 large zucchini, spiralized
1 large carrot, grated or cut with a julienne peeler
½ red bell pepper, finely chopped
½ yellow bell pepper, finely chopped
½ mango, thinly sliced into strips
1 head green leaf lettuce
1 ½ cups finely chopped or shaved purple cabbage
¾ cup loosely packed mixed fresh mint, basil and parsley
1 avocado, thinly sliced
1 small red bird’s eye chili, de-seeded and very finely minced (optional)

Cashew Tahini Dipping Sauce:
1/2 cup natural cashew butter
1/4 cup low-sodium tamari
1/4 cup tahini
1 tbsp maple syrup
1 tbsp sriracha sauce
juice of 1 lime
1 tsp grated fresh ginger
1 clove chopped garlic


Toss all ingredients for the cashew dip in a blender and puree until completely smooth. Pour the sauce into a small bowl.

Lay out all ingredients to fill the wraps, prepared as indicated above, on a tray or in bowls for easy access.

One at a time, soak two rice wraps in a bowl of warm water until they soften completely. Lay the first one flat on a smooth surface, following with the other with about ½ of the wrap overlapping the first. (Layering will help prevent punctures and make the rolls more durable.) Arrange some of the fillings in a pile at the end nearest to you. Fold the edge nearest you over your fillings, then fold the left and right sides in as if making a burrito. Continue rolling away from yourself until the wrap is completely rolled up. Set it seam-side down on a plate.

Repeat for the remaining rice wraps until you’ve used up all the fillings. Serve with the bowl of cashew tahini dipping sauce on the side.

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