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Rainbow Spring Rolls with Spicy Sesame Dipping Sauce

Hello everyone! How are your weeks going? Anyone have exciting plans for the weekend?

This weekend I have yoga teacher training and I’m curious to see what the curriculum holds. It often feels like whatever life lesson I need that week shows up in training. For example, last week I was a bit nervous because my stomach had been upset. During a class about the solar plexus chakra a fellow trainee opened up about her struggles with digestion and anxiety — issues almost identical to mine. We ended up having lunch and talking for a long time. She’s incredible: she writes spoken word poetry and dreams of opening a yoga studio in her city where young Black girls can find refuge and learn about self-worth. Hearing her story made me grateful that someone in our community is trying to create resources where they are lacking.

Rainbow Spring Rolls w/ Spicy Sesame Sauce | Well and Full | #vegan #recipeRainbow Spring Rolls w/ Spicy Sesame Sauce | Well and Full | #vegan #recipe

Her goals inspired me to think about my own. I love practicing yoga and pushing my limits, but I also want to teach in community settings — especially with people who have disabilities or injuries, perhaps in hospitals or nursing homes. I’m particularly passionate about teaching yoga to people on the autism spectrum. My sister is on the spectrum, and I’ve seen the challenges she faces. I’d like to create safe, welcoming classes where people with ASD know they belong. Yoga is for everybody. There are unfair stereotypes about the “right” yoga body, but they’re nonsense. YOGA IS FOR EVERY BODY. Don’t let anyone tell you otherwise.

Rainbow Spring Rolls | Well and Full | #vegan #recipe

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Rainbow Spring Rolls w/ Spicy Sesame Sauce

These healthy, raw spring rolls are delicious with a mouthwatering spicy sesame sauce. Perfect for a light lunch or dinner, or to bring on the go.
Prep Time
20 minutes
Total Time
20 minutes
Servings
16 – 20 Spring Rolls

Ingredients

Spring Rolls

  • 1 Small Yellow Bell Pepper — cut into thin strips
  • 1 Small Orange Bell Pepper — cut into thin strips
  • 6–7 Scallions — cut into thin strips (use green parts for rolls)
  • 1 Cross Section of Purple Cabbage — cut into thin strips
  • 1 Package Rice Paper Wrappers

Spicy Sesame Sauce

  • 3 Two-inch Scallion Bottoms (the white part)
  • 1/4 Cup Shoyu or Tamari (soy sauce)
  • 1/3 Cup Water
  • 2 Tbsp Tahini
  • 1 Tbsp Maple Syrup
  • 1/2 Tbsp Sesame Oil
  • 1 Tsp Grated Fresh Ginger
  • 2 Tsp Sriracha

Instructions

  1. Prep vegetables by cutting into thin strips, about 1/4 inch wide and 3–4 inches long. For scallions, reserve the white bottoms for the sauce and use the green parts in the rolls.
  2. Fill a large bowl with warm water. Soak a rice paper wrapper in the warm water for about 20 seconds, remove, then place on a clean surface and fill with vegetables. Roll like a burrito. If a wrapper tears, start again with a new one — practice makes perfect.
  3. Repeat until you’ve used all the vegetables.
  4. Make the sauce by combining all sauce ingredients in a blender and blending until smooth. Adjust consistency with a little water if needed.
  5. Serve the spring rolls with the spicy sesame sauce and enjoy.

https://wellandfull.com/2016/01/rainbow-spring-rolls/

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Quote of the Day:

How to have a yoga body: Have a body, do yoga.

– Me

P.S.

If you make this recipe and post it on Instagram, tag @wellandfull and use #wellandfull so I can see — I love seeing your takes on my recipes!