For the spring rolls:
1/2 pound sugar snap peas (see Recipe Note)
1 bunch scallions
1 tablespoon olive oil
4 ounces brown rice noodles
1/4 cup toasted sesame seeds
1/4 cup minced cilantro
8 spring roll wrappers
For the tahini sauce:
1/4 cup tahini
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1 tablespoon honey or agave syrup
1 teaspoon ginger
2 teaspoons Sriracha
Preheat oven to 425˚F. Go over the snap peas and scallions, and remove any loose pieces. Rinse the snap peas and place in a roasting dish. Remove the roots and roughly 2 inches of the green tops of the scallions. Slice them in half lengthwise, then in half across. Cut each piece into smaller strips and add to the roasting pan with the snap peas. Toss with olive oil and roast until the peas and onions are tender and have turned bright green, 20 to 25 minutes.
Cook the brown rice noodles according to package. Drain, rinse, and set aside.
Set up a rolling station with the roasted snap peas and scallions, cilantro, sesame seeds, rice papers, a dish of hot water large enough to hold the spring roll wrappers, and a cutting board.
Soak one rice paper wrapper in the hot water for 10 to 15 seconds (you want it pliable enough to roll, but not too soft when taking it out of the water). Place the wrapper on a cutting board and layer with noodles, roasted peas and scallions, a sprinkle of cilantro and a sprinkle of sesame seeds. It’s best to eyeball as you go, knowing you should have enough noodles and vegetables for 8 spring rolls. Roll, tuck, and fold in sides as you go. (For step-by-step instructions, see: How to Make Spring Rolls.) Repeat with remaining ingredients.
Whisk together all of the ingredients for the tahini sauce and transfer to a small bowl for dipping. Before serving, cut spring rolls in half.
Recipe Notes
- The time for soaking the rice paper greatly depends on the heat of the water. Check the rice paper often after putting it in the water.
- Depending on what's available at the time, snow peas also work well in this recipe.