These veggie spring rolls are the perfect appetizer, snack, or light meal when you're craving something fresh and satisfying! The variety of colorful veggies in this recipe makes these spring rolls both tasty and beautiful, but feel free to add a protein of your choice like organic tofu, shrimp, or chicken to make it heartier.
Ingredients
Spring Rolls
- 8 rice wrappers
- 1/2 cup carrots, julienne style
- 1/2 cup cucumber, julienne style
- 1/2 cup red bell pepper, julienne style
- 1/2 cup shredded cabbage or sprouts of your choice (like pea, sunflower, broccoli, or bean)
- 1/2 avocado, thinly sliced
- Optional: vermicelli rice noodles
Almond Butter Sauce
- 4 tsp Yumbutter almond butter
- 1 tsp soy sauce, coconut aminos, or tamari
- 1/2 tsp honey
- 2 tsp water
Directions
Spring Rolls
- Fill a plate or shallow bowl with warm water, dip a rice wrapper in until it softens, and lay flat on a cutting board.
- Divide the circular rice wrapper in half, and add the fresh veggies (and noodles if using) in the bottom half that is closest to you. Feel free to omit or swap other veggies in based on your preferences!
- Fold the lip of the wrapper over the veggies (kind of like rolling up a burrito)
- Fold in the sides and continue rolling until the veggies are fully enclosed
- Repeat with the remaining wrappers!
- Cut the rolls diagonally, and serve with the almond butter sauce!
Almond Butter Sauce
- Mix all ingredients in a small bowl
- Adjust for desired sweetness and saltiness with honey and tamari
Adapted from Darling Magazine.