HomeRecipesTahini Summer Rolls
Tahini Summer Rolls
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Ingredients
12 package (8 oz/227 g)
thin vermicelli noodles
1 pkg
Tahini Power Bowl Dressing Mix
13 cup
water
14 cup
tahini
2 tbsp
olive oil
1
large bell pepper
12
English cucumber
12
rice paper rounds
1 lb (450 g)
cooked baby shrimp

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Fill Multipurpose Pot three-quarters full of water. Bring to a boil. Add noodles and cook until tender, 2 min. Drain and rinse under cold water. Set aside.
  2. Meanwhile, whisk together dressing mix, water, tahini, and oil in 4-Cup Prep Bowl.
  3. Julienne pepper and cucumber.
  4. Fill a shallow pan (a Sauté Pan or pie plate works well) with 1" warm water. Place one rice paper round in water for 5 sec. The rice paper round will still be stiff, but slightly more pliable—it will continue to soften as you prepare the roll. Place a tea towel on the counter. Remove rice paper round from water and place on top of towel.
  5. Across the bottom third of the rice paper round, arrange shrimp, veggies, and noodles, and drizzle 1 tsp dressing horizontally across the round. At this point, the rice paper round will be pliable. Fold each side of the round over the middle and roll up the round tightly from the bottom to the top.  Repeat with remaining rice paper rounds and shrimp, veggie and noodle filling.
  6. Serve with remaining dressing for dipping.
Tips

Once the ingredients are prepped, this recipe is all about the assembly! Have all your ingredients within reach to get rolling efficiently. You’ll find the assembly gets faster after you’ve made a few rolls.

Swap baby shrimp with large, peeled shrimp. Simply slice each shrimp in half, lengthwise.

Look for vermicelli noodles and rice paper rounds in the international aisle of the grocery store.

Perfectly Balance Your Plate

Serve with 1 cup sliced veggies, your choice.

Nutritional Information

Per serving (3 rolls with dip): Calories 500, Fat 18 g (Saturated 2.5 g, Trans 0 g), Cholesterol 220 mg, Sodium 490 mg, Carbohydrate 55 g (Fiber 4 g, Sugars 6 g), Protein 33 g.

Tahini Summer Rolls
20 min
4 servings
$4.07/serving
What you'll need
Sauté PanSauté Pan
Sauté Pan
46 Reviews
$110.95
HomeRecipesTahini Summer Rolls
Tahini Summer Rolls
Tahini Summer Rolls
Share it!

Ingredients
12 package (8 oz/227 g)
thin vermicelli noodles
1 pkg
Tahini Power Bowl Dressing Mix
13 cup
water
14 cup
tahini
2 tbsp
olive oil
1
large bell pepper
12
English cucumber
12
rice paper rounds
1 lb (450 g)
cooked baby shrimp
20 min
4 servings
$4.07/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Fill Multipurpose Pot three-quarters full of water. Bring to a boil. Add noodles and cook until tender, 2 min. Drain and rinse under cold water. Set aside.
  2. Meanwhile, whisk together dressing mix, water, tahini, and oil in 4-Cup Prep Bowl.
  3. Julienne pepper and cucumber.
  4. Fill a shallow pan (a Sauté Pan or pie plate works well) with 1" warm water. Place one rice paper round in water for 5 sec. The rice paper round will still be stiff, but slightly more pliable—it will continue to soften as you prepare the roll. Place a tea towel on the counter. Remove rice paper round from water and place on top of towel.
  5. Across the bottom third of the rice paper round, arrange shrimp, veggies, and noodles, and drizzle 1 tsp dressing horizontally across the round. At this point, the rice paper round will be pliable. Fold each side of the round over the middle and roll up the round tightly from the bottom to the top.  Repeat with remaining rice paper rounds and shrimp, veggie and noodle filling.
  6. Serve with remaining dressing for dipping.
What you'll need
Sauté PanSauté Pan
Sauté Pan
46 Reviews
$110.95
Tips

Once the ingredients are prepped, this recipe is all about the assembly! Have all your ingredients within reach to get rolling efficiently. You’ll find the assembly gets faster after you’ve made a few rolls.

Swap baby shrimp with large, peeled shrimp. Simply slice each shrimp in half, lengthwise.

Look for vermicelli noodles and rice paper rounds in the international aisle of the grocery store.

Perfectly Balance Your Plate

Serve with 1 cup sliced veggies, your choice.

Nutritional Information

Per serving (3 rolls with dip): Calories 500, Fat 18 g (Saturated 2.5 g, Trans 0 g), Cholesterol 220 mg, Sodium 490 mg, Carbohydrate 55 g (Fiber 4 g, Sugars 6 g), Protein 33 g.

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