colorful veggies and fruits, raw and blanched/quick pickled: some suggestions: yellow/red/choggia beets, carrot, cucumber, fresh peas, red/orange/yellow peppers, red onion, radishes, mango, peaches, strawberries, pineapple, dragon fruit, papaya, blueberries, cilantro, basil, scallions, chives
1Cook rice according to package instructions.
2Prep veggies and fruits. Julienne (cut into extra fine strips) raw veggies like carrots, cucumber, peppers. Thinly slice red onion and let sit in lemon water to reduce it's sharpness. Thinly slice beets and quick pickle them by bringing to a boil a 1:1 ratio of water and vinegar, adding beets, remove from heat and letting them sit in the brine until beets are softened, 5-10 minutes. Blanch or quick steam veggies like peas/snap or snow peas/green beans/broccoli/etc. Thinly slice radishes. Cut fruits into strips, slice strawberries and stone fruits like peaches, leave blueberries whole. Chop scallions and chives. Use whole small tender basil leaves and whole cilantro leaves.
3Set up your rolling station with a board to roll on and all of your prepped fillings around the board. Also have a tray or plate nearby to place your finished rolls on.
4Fill a shallow wide bowl or baking dish with warm water in which to soften the rice paper. Working with one rice paper at a time dip it into the warm water and remove immediately, then repeat once more. Two quick dips is sufficient to soften the rice paper just enough, it will continue to soften as you fill and roll it.
5Place softened rice paper on the board. Visualize what you want to see in the roll. I start with the herbs first, then a piece of fruit, a contrasting veggie, and layer from there, adding a spoonful of rice to the top. Layer your filling in the center of the wrap. Do not overstuff or you will have a hard time rolling them.
6To roll the wrap, fold the edge closest to you over the filling, tucking it under the filling and rolling towards the far edge. As you roll it, you can fold in the sides as you would when rolling a burrito. When finished rolling all of the rolls, sprinkle them with a mix of black and regular sesame seeds.
7To make the dipping sauce, whisk together tahini, maple syrup, tamari, lime juice, grated ginger and hot sauce. Pour sauce into a small dish and top with chopped scallions, cilantro leaves and sesame seeds.
8Serve summer rolls with the dipping sauce right away. Summer rolls are best eaten right away as the wraps tend to tear the longer they sit.