Recipe: Portobello Spring Rolls with Cilantro-Tahini Dip (food processor)

PORTOBELLO SPRING ROLLS WITH CILANTRO-TAHINI DIP

CILANTRO-TAHINI DIP:
1 cup tahini
1/4 cup brown rice vinegar
1/2 cup vegetable or chicken broth
3 tbsp tamari sauce
1 1/2 tbsp ginger juice
1/4 cup cilantro, roughly chopped
SPRING ROLLS:
1 1/2 tbsp sesame oil
2 medium organic portobello mushrooms, cleaned and thinly sliced
Juice from 1 organic lime
1 tbsp tamari sauce
4 oz rice sticks, cooked until tender
1/2 organic red cabbage, shredded and chopped
2 cups organic collards greens, stems trimmed off, halved, blanched and drained
1/2 cup organic cilantro, chopped
12 rice paper sheets

TO MAKE THE CILANTRO-TAHINI DIP:
Using a food processor, blend together the tahini, broth, tamari and ginger juice. Before serving, mix in the cilantro.

TO MAKE THE SPRING ROLLS:
Heat the oil in a medium skillet and saute the portobellos along with the lime juice and tamari for 5 to 7 minutes or until tender. Drain and cool.

After portobellos come to room temperature, combine in a large mixing bowl with cooked rice sticks, cabbage, blanched collards and cilantro. Mix together along with 1/4 cup of cilantro-tahini dip.

In a large, shallow pan, add one inch of water and heat on low flame. Place 1 sheet of rice paper in the pan of water. Saturate and soften entire surface area for approximately 2 minutes per rice paper sheet, or until soft. Drain and place rice paper sheet on flat surface.

Spoon about 1/2 cup of portobello-rice stick filling toward bottom edge or corner (if using square sheets), leaving about 1 to 2 inches of a bottom edge. Fold up bottom corner or edge over filling while tucking in filling. Roll until about midway then fold sides over filling. Finish rolling when spring roll is a tightly secure cylinder. Continue for each spring roll.

TO SERVE:
Serve, sliced on the diagonal, with cilantro-tahini sauce.

Note from source: These spring rolls are both full of flavor and visually captivating. Striking a delicate balance between hearty portobello mushrooms with tahini sauce and zesty lime, ginger and cilantro, these delicious spring rolls make an ideal springtime starter.

Makes 12 rolls; serves 6
Source: unknown