Weekend Recipe: Vegetable Spring Rolls

These super fresh spring rolls are stuffed with late spring vegetables, greens, and creamy, sesame-coated avocado strips. Serve with a simple, lemony tahini-miso sauce for a vegan and gluten-free appetizer or light meal. These spring rolls are a refreshing option for a warm day when a regular salad just won't do.

Spring Rolls
8 spring roll wrappers/round rice papers
several handfuls baby arugula
1 yellow squash, sliced into ribbons with a vegetable peeler
2 Persian cucumbers, cut into matchsticks
2 avocados, flesh sliced into strips lengthwise
3 green onions, sliced into thin rounds
2 medium jalapeños, stemmed, seeded and chopped (optional)
handful cilantro, chopped
1/4 cup sesame seeds

Lemony Tahini-Miso Dipping Sauce
1/4 cup tahini
1 lemon, juiced
1 tablespoon white miso
Pinch red pepper flakes and sea salt
1/4 cup water

Make the sauce: in a bowl, whisk together the tahini, lemon juice, miso, red pepper flakes and salt. Whisk in the water and set aside.

Prepare your vegetables and set them on your work surface, with a clean tea towel on the side. Pour some sesame seeds onto a small plate and sprinkle each avocado slice to coat.

Fill a 9x9-inch baking pan or larger pan with warm water. Place one rice paper in the water and let it rest for about twenty seconds. The sheet should be pliable to the touch but not too floppy to manage. Lay the wrapper flat on the tea towel.

Down the center of your wrapper, place about 1/4 cup arugula, then top with some strips of squash, cucumber and avocado, followed by a sprinkling of green onions, jalapeño and cilantro. Fold over one long side to enclose the filling, then fold over the short sides like you would a burrito. Lastly, roll it up, stretching the remaining long side around the the roll to seal it. Serve the rolls whole or cut in half with dipping sauce on the side.