Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.
Blender
💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
2
Taste and adjust the seasoning.
3
In a small bowl, whisk the lime juice, tahini, soy sauce, sesame oil and ginger until smooth.
Bowl
4
Add the water and stir until the dressing is smooth and slightly runny.
To assemble
5
Soak one rice paper sheet in lukewarm water 30 seconds, until it softens.
Bowl
💡Soak one sheet at a time: soft sheets that touch each other stick together and tear.
6
Lay it on a damp work surface and arrange the cabbage, carrot, cucumber, avocado, lettuce, mint and cilantro on it.
7
Fold in both sides and the bottom, and roll up all the way into a tight roll.
8
Repeat with the rest of the rice paper sheets.
9
Serve with the sauce, sprinkled with the black sesame seeds.
325calories
7 gprotein
30 gcarbs
19 gfat
● protein 9%● carbs 38%● fat 53%
Per serving, servings (calculated for this version)
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
Sesame oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Sesame oil →
Soy sauce: measured in tbsp in this recipe: 1 tbsp = 18 g · 53 kcal per 100 g · More about Soy sauce →
Lime juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 25 kcal per 100 g · More about Lime juice →
Fresh ginger: measured in tsp in this recipe: 1 tsp = 5 g · 80 kcal per 100 g · More about Fresh ginger →
Raw tahini: measured in tbsp in this recipe: 1 tbsp = 15 g · 665 kcal per 100 g · More about Raw tahini →
Water: measured in tbsp in this recipe: 1 tbsp = 15 g · 0 kcal per 100 g · More about Water →
