Asian turkey rolls with tahini dip

Ingredients

For the rolls:

• 6 slices of rice paper
• 80 g rice noodles
• 250 g turkey meat (minced or finely chopped)
• 2 tablespoons coconut aminos (soy sauce alternative)
• 1 carrot, grated
• 1/2 zucchini, grated
• 1 teaspoon fresh ginger, grated
• a pinch of chilli flakes
• salt, pepper to taste
• fresh coriander for seasoning

For the tahini dip:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon coconut aminos
• 1 teaspoon maple syrup or honey
• 1-2 tablespoons of water for dilution
• pinch of salt

Method

1. Prepare the rice noodles according to the instructions on the package and let them drain.
2. In a pan, sauté the turkey meat with ginger, chilli, coconut aminos, salt and pepper. After a while, add the grated carrots and zucchini and sauté briefly to keep the vegetables slightly crispy. Finally, stir in the chopped coriander.
3. Prepare a large bowl of lukewarm water and dip the rice paper in it one by one briefly (about 10-15 seconds) until soft.
4. Put some noodles, meat and vegetable mixture, spices on each slice and carefully wrap into a roll (fold the edges in first, then wrap like a burrito).
5. For the dip, mix all the ingredients and adjust the thickness to taste - it should be creamy but slightly runny.
6. Serve the rolls fresh with tahini dip. They taste great even after cooling!