Roasted Radish, Turnip and Kale Spring Rolls with Tahini-Honey Dipping Sauce

Serves: 2

4 large Radishes
1 tablespoon olive oil
⅛ teaspoon salt
1 handful of Kale
1 large turnip
4 oz brown rice noodles
6-8 spring rolls wrappers

Preheat oven to 350˚.

Slice radishes and turnip into strips and toss with olive oil and salt. Roast until tender, 10-15. While is roasting, destem and roughly chop the kale, set aside.

Bring a pot of water to a boil and cook brown rice noodles until tender, 4-6 minutes. Drain and set in your assembly station.

Once radishes are ready, set up your spring roll rolling station with the water, radishes, kale,rice noodles, and a place to roll/cut each spring roll.

Soak the rice paper for 5-10 seconds (you don’t want it too soft when taking it out of the water.) Place rice paper on a cutting board and load with veggies and noodles. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.

Once done slice in half and serve.

To make the tahini sauce, whisk ingredients together and taste.

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