Serve with [[Thai Peanut Sauce]] **Ingredients for Sauce:** - 1/4 cup water - 1/3 cup tahini - 1/3 cup sesame seeds - 1 tbsp rice vinegar - 1.5 tbsp soy sauce - 1.5 tbsp white miso - Thumb-sized piece of ginger **Ingredients for Spring Rolls:** - Rice paper - Red cabbage, shredded - Carrot, shredded - Red quinoa (cooked according to package instructions) - Avocado, sliced **Instructions:** 1. **Sauce Preparation:** - In a bowl, whisk together water, tahini, sesame seeds, rice vinegar, soy sauce, and white miso until well combined. - Grate the ginger finely and stir it into the sauce. - Set the sauce aside for the flavors to meld while you prepare the spring rolls. 2. **Spring Roll Preparation:** - Have all your filling ingredients ready: shredded red cabbage, shredded carrot, cooked red quinoa, and sliced avocado. - Fill a large bowl with warm water. Dip one sheet of rice paper into the water for a few seconds to soften it. Do not oversoak. - Lay the rice paper flat on a clean, damp cloth. Place a handful of cabbage, carrot, a spoonful of quinoa, and a couple of avocado slices in the center of the paper. - Fold the sides of the rice paper inward, then tightly roll the paper, starting from the bottom, to enclose the fillings. 3. **Serving:** - Cut the spring rolls in half diagonally and serve them with the tahini sauce for dipping.