Crisp veggies and tender shrimp or tofu are wrapped in rice paper and brought to life with a drizzle of Burdock & Sesame Dressing. Nutty, earthy, and rich—with a hint of soy sauce for extra umami—it’s a Japanese twist on classic fresh spring rolls.
225
Cal
10gr
Fat
10gr
Prot
20gr
Carbs
3gr
Fibre
‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’
- Prep Time: 20mins
- Cook Time: 5mins
- Serves 2-3
Ingredients
- 6 rice paper wrappers
- ½ small cucumber (julienned)
- 1 small carrot (julienned)
- ½ avocado (sliced)
- 6 cooked shrimp or sliced tofu
- 1 cup lettuce or spring mix
- Fresh herbs (mint, cilantro, or Thai basil)
Seasonings
- 3–4 tablespoons Burdock & Sesame Dressing
- 1 teaspoon soy sauce
Garnish
- Chopped peanuts
- Black sesame seeds
How to Cook
- If using raw shrimp, boil or sauté until fully cooked (about 3–5 minutes). Let cool.
- Soften rice paper one at a time in warm water until pliable (about 10 seconds).
- Place on a damp surface. Layer lettuce, herbs, vegetables, and shrimp or tofu.
- Drizzle a few drops of soy sauce over the filling before rolling.
- Roll tightly like a burrito, folding in the sides as you go.
- Slice in half and arrange on a plate.
- Drizzle generously with Burdock & Sesame Dressing.
Tips on How to Serve
Best enjoyed cold or at room temperature. The soy sauce deepens the umami, while burdock and sesame bring nutty richness. Sprinkle on top with black sesame seeds for added aroma and contrast. Serve with extra lime, chili flakes, or dipping sauce on the side for added flair.
