This spring roll recipe is a repeat in my house, a great way to incorporate a variety of vegetables into your day, and can be packed for a picnic or lunch to be eaten later. The almond sauce with lime and ginger is refreshing and flavorful, a great accompaniment to this summertime favourite. For a little added protein and to make these spring rolls a bit more filling, sauté some tofu slices in avocado oil until they are golden brown.
The nice thing about this spring roll recipe is that you can use whatever colourful vegetables you have available, from beets, carrots, cucumber, purple cabbage, broccoli or pea sprouts, avocado, basil or cilantro leaves, and more.
Spring Rolls
Makes 4 Rolls
4 rice paper wrappers
1 avocado, sliced
1 cucumber sliced with mandolin, or spiralized
2 large carrots sliced with mandolin, or spiralized
2 medium beets sliced with mandolin
1 cup broccoli sprouts
basil leaves
Almond Sauce
1/2 cup almond butter
1/4 cup water
3 tablespoons gluten free tamari or Braggs
2 tablespoons lime juice freshly squeezed
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 garlic clove
1 tablespoon grated fresh ginger
1/4 to 1 teaspoon red pepper flakes
Prepare vegetables for rolls. Run rice paper wrapper under warm water, place on a clean, dry tea towel on kitchen counter to blot any off excess water. Place vegetables on about 3/4 of the rice paper, then fold bottom of the rice wrapper over the vegetables, fold in sides of the wrapper, and gently roll remainder of roll as tightly as possible.
For almond sauce combine all ingredients in a blender or food processor, and blend on high speed until smooth, adding more water if need to achieve proper consistency. Serve almond sauce in individual bowls for dipping.
