Sunflower Sesame Sauce with Rice Paper Rolls

Peanut-free, Dairy-free, Vegan/Vegetarian options

Summer is here! After that long Canadian winter, I am so happy to finally have some warm weather and sunshine. I'm ready for patios, picnics and all the summer treats. Who's with me?! These rice paper rolls are oh so fresh, and make for a perfect summer appetizer. 

Rice paper rolls are definitely one of my go to appetizers because they are actually very easy to make, albeit a little time consuming but after you've made them once you really get the system down pat. Plus, they are completely versatile so you can add in all your favourite veggies and protein. I used shrimp in these ones but I have made them with chicken, or kept it simple with just the veg. 

Now, let's dive into my absolute favourite sauce that I make. This sunflower sesame sauce is tangy, savoury, and packs a punch of gingery goodness. I even have a friend that will simply eat up the sauce with a spoon, ya it's that good. People think that it's made with peanut butter all the time and are so surprised when I tell them that it's sunflower seed butter. Of course, if you don't have an issue with peanut butter than you can easily substitute it in this recipe. 

I usually double this recipe and use half for the rice paper rolls and then leave half to either marinate some meat or simply add to whatever I'm eating.

Ingredients
Sauce

• ½ cup sunflower seed butter 
• ¼ cup coconut aminos or tamari
• 2 tablespoons grated fresh ginger
• 1 garlic clove, minced
• 2 tablespoons sesame oil
• 1 tablespoon lime juice 

Rice paper rolls

• Rice paper sheets 
• About 1 cups of each of your favourite veggies, I used;
  -  shredded red cabbage 
  - shredded carrots
  - cucumber sticks
  - mixed salad greens
• 1/2 cup of your favourite fresh herbs, I used:
  -  Basil
  - Mint
  - Cilantro
• 1 cup protein of choice, I used;
  - shrimp 
• 2 avocados, thinly sliced. 

Method
Sauce

• Combine all ingredients together in a mixing bowl and stir until fully combined. Set in fridge while you prepare the rolls.

​Rice paper rolls

• Cook your protein of choice
• Prepare all of your veggies by washing and slicing/shredding. It's easiest to set all your fixin's into separate bowls and make an "assembly line" with a cutting board laid out to construct your rolls.
• In a shallow bowl or plate fill with hot water. You don't need much, just enough to soak the rice paper in.
• Place one sheet or rice paper in the water and fully submerge for about 15-20 seconds. It will become soft and pliable. 
• Place the soft rice paper roll on the cutting board and fill the middle with your fixin's. Make it as if you are making a burrito. 
• Keeping with the burrito theme, once your roll is full wrap it up just like a burrito. Fold the two ends over your mound of goodies and then pull one side over top and roll it up in a cute little package. 
• NOTE: There is a learning curve on wrapping these littles guys but it's really not that hard, it may take a couple of tries to get it right but once you do, you'll see how simple it really is. 
• Cut the rolls in half on an angle (because it makes you look like a pro) and serve with the sauce.