Fresh and Flavorful Spring Rolls with Tangy Tahini Dip

Name: Fresh and Flavorful Spring Rolls with Tangy Tahini Dip
Ingredients: 90 g arugula; 25 g basil; 25 g mint; 0.25 cucumber; 0.5 carrot; 0.5 red bell pepper; 0.5 red onion; 30 g purple cabbage; 1 long green chili pepper; 200 g cherry tomatoes; 0.5 Šálka chickpeas; 25 g alfalfa sprouts; 0.25 Šálka hemp seeds; 1 avocado; 0.5 Šálka tahini; 1 PL Dijon mustard; 0.25 Šálka lemon juice; 1.5 PL soy sauce; 1 PL maple syrup; 1 PL gochujang

#fresh spring rolls#dip#vegetables#plant-based#Yeung Man Cooking

These fresh spring rolls are packed with crisp vegetables, aromatic herbs, and creamy avocado, served with a zesty tahini and gochujang dipping sauce for a perfect plant-based appetizer or light meal.

Ingredients extracted via AI

Ingredients

90 g arugula25 g basil25 g mint0.25 cucumber0.5 carrot0.5 red bell pepper0.5 red onion30 g purple cabbage1 long green chili pepper200 g cherry tomatoes0.5 Šálka chickpeas25 g alfalfa sprouts0.25 Šálka hemp seeds1 avocado0.5 Šálka tahini1 PL Dijon mustard0.25 Šálka lemon juice1.5 PL soy sauce1 PL maple syrup1 PL gochujang

Procedure generated via AI

Place 90 grams of chopped arugula into a large bowl.
Strip the leaves from about 25 grams each of fresh basil and fresh mint, then add them to the bowl.
Cut a quarter of a cucumber into thin strips.
Slice half a carrot into thin strips.
Cut half a red bell pepper into thin strips.
Slice half a red onion into thin rings.
Shred about 30 grams of purple cabbage into thin strips.
Remove the seeds from a long green chili pepper, slice it thinly, and add to the bowl.
Cut approximately 200 grams of cherry tomatoes in half and add them to the mixture.
Add half a cup of chickpeas, 25 grams of alfalfa sprouts, and a quarter cup of hemp seeds.