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This is always a hit at my table. It’s not even that much work. It gets easier and faster as you roll.
Don’t forget to buy your rice paper spring roll wrappers!

The ones I used were about 5 inches in diameter. I used 20 wrappers and had extra filling to add to a salad the next day.


Slaw Filling

5 cups of grated purple cabbage

3 grated medium sized carrots

2 tbsp hemp hearts

3 tbsp flax oil

1 tbsp sesame seeds

1 tbsp apple cider vinegar

1/2 tsp salt (or add more to taste)


  • place the cabbage through the top of the processor with the grating blade in (or by hand)
  • grate carrots the same way
  • in a blow, mix all ingredients together with a spoon
  • cover and let sit for 20 min or overnight in the fridge
  • make your tahini sauce while you wait (see the bottom of this post) – You’ll have time to clean up too!
  • soak wrapper in very warm water until soft, about 30 seconds
  • place wrapper on a flat surface like a cutting board and use a clean towel to dab away access water from the top
  • now it is time to start soaking your next wrapper
  • place a heaping tablespoon of the slaw filling in the middle of the wrapper
  • arrange it so it makes a rectangular shape starting near your belly and ending away from you
  • (I like to make my first one with a bit less filling and then add more the next time. This helps me get a feel for how much I can add without the wrap exploding! It depends how good of a wrapping job I am doing that day!)
  • gently fold over the the side near your belly and across from you
  • gently grab the left or right side and fold over the filling and try to tuck it back under the filling a bit too.
  • bring the other side over with a bit of a tug to make the wrap nice and snug
  • place the roll seam side down on the serving plate


Tahini Sauce

1/2 cup tahini

1/2 cup water

1/3 cup fresh lemon juice

4 garlic cloves

1 tsp sea salt

1 tsp fresh parsley



Blend all ingredients together and enjoy.


Shoshana Chaim

~ Plant Trainers


I like to serve this sauce in a martini glass with a dainty spoon. This, of course, is up to you!


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