Recipe Instructions:
Ingredients
For the Sesame Avocado and Cabbage Spring Rolls:
6 rice spring roll papers
1/4 head red cabbage, thinly sliced
1 bunch mint leaves
2 tbsp white sesame seeds
2 tbsp black sesame seeds
1 avocado, sliced
For the Honey Miso Sesame Sauce:
2 tbsp white or red miso paste
1 tbsp water
1 tsp raw honey
1 tbsp rice wine vinegar
1 tsp low sodium soy sauce
1/2 tsp sesame oil
Instructions
In a small mixing bowl, combine white sesame seeds with black sesame seeds and stir together. Dip the sliced avocado into the sesame seeds to coat.
Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.
Near the bottom of the spring roll in the center, lay out the sliced red cabbage, fresh mint leaves, and the sesame coated avocado slices
Fold the bottom over the avocado, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients.
For the Honey Miso Sesame Dipping Sauce:
In a small bowl, combine the miso paste (it can be white or red), water, raw honey, rice wine vinegar, low sodium soy sauce, and sesame oil.
Stir until fully incorporated.
