These fresh, vibrant rolls have an Asian note to them, especially with the dipping sauce, which is full of flavour.With plenty of fibre and texture, they not only look beautiful, but are hugely versatile – from a light lunch, to a snack, to a canapé. Take your pick. The rolls are dairy free and gluten free if you use tamari instead of soy sauce in the dipping sauce. The dipping sauce works without the tahini paste if you have a sesame allergy. The sweetness from agave syrup provides balance but you can use raw honey or maple syrup instead.
Put the cabbage and carrot into a bowl, mix in the lime juice and sesame oil, then season.
Make the dipping sauce by mixing the tahini, sesame oil and water together in a bowl until the tahini has thinned out. Add the garlic, ginger, lime juice, rice vinegar, agave syrup and tamari or soy. Sprinkle with the chilli flakes.
Fill a shallow dish with water and soak the first rice paper for about 20 seconds until it start to soften up. Place it on a flat surface. Spoon some of the cabbage mixture along the centre of the rice paper, then add 2 mint leaves, 2 prawns and a slice of avocado. Fold the edge of the paper nearest to you over the filling, then roll it away from you so the filling is tightly wrapped (the rice paper should be quite sticky by now). Fold each end in. Repeat this process until all 6 are complete.
Serve with the tahini sauce for dipping.
Try swapping the cabbage with green mangos – delicious.
