Rice paper rolls with raw vegetables and tahini sauce

Ingredients

For 1 serving

• Rice paper3
• Carrots50 g
• Cucumber60 g
• Red cabbage40 g
• Mint3 g
• Tahini1 teaspoon
• Lime juiceto taste
• Saltto taste

Contains: sesame

In season: May – September

Method

1. Peel the carrots; wash the cucumber, red cabbage and mint. Cut the carrots and cucumber into fine matchsticks about 6 cm long, shred the red cabbage very finely and pick the mint leaves.
2. Fill a shallow dish with lukewarm water and dip a rice paper sheet for 5–10 seconds, until pliable but not floppy; lay it on a damp board.
3. Place a small pile of vegetables and a few mint leaves on the lower third, fold the edge over the filling, tuck in the sides and roll up tightly; repeat with the remaining sheets.
4. In a small bowl stir the tahini with the lime juice, a pinch of salt and a spoonful of water until smooth and runny, and serve it with the rolls.