Springtime Spring Rolls with Date-Tahini Sauce

aartisequeira.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: Date-Tahini Sauce:

½ to 1 cup boiling hot water

½ cup tahini

7 California Dates, pitted and soaked in hot water for 10 minutes

2 tablespoons rice wine vinegar

2 tablespoons lemon juice

2 teaspoons soy sauce

2 cloves garlic, minced

1-inch thumb ginger, minced

Optional: 1 Fresno pepper, minced

subheading: Spring Rolls:

1 3.5-ounce package rice vermicelli noodles (sometimes labeled maifun or bifun)

16 round rice paper sheets (spring roll wrappers)

½ pound easy-peel shrimp, cooked and peeled

1 small bunch thin asparagus, blanched, chilled, cut into 2-inch lengths

1 cup English peas, cooked and chilled

Arugula or micro-arugula

1 lemon, cut into wedges

Small handful green olives, pitted and sliced in half (recommended: castelvetrano)

Small handful pistachios, toasted and minced

Fresh mint leaves

3 to 4 radishes, thinly sliced on a mandoline

Directions at aartisequeira.com

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