Veggie Spring Rolls with Almond Butter Dipping Sauce
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Veggie Spring Rolls with Almond Butter Sauce

May 7, 2017 by Kaitlyn Dvorachek

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These veggie spring rolls are the perfect spring appetizer or snack! Let’s just say spring one more time.

The variety of veggies in this recipe resemble a rainbow, making these spring rolls both tasty and beautiful! The recipe calls for all veggies, but feel free to add a protein of your choice! We think that organic tofu, wild-caught shrimp, or free-range chicken would work well.

Ingredients

Spring Rolls

  • 8 organic rice wrappers
  • 1/2 cup organic carrots, julienne style
  • 1/2 cup organic beets (any variety), julienne style
  • 1/2 cup organic cucumber, julienne style
  • 1/2 cup organic red bell pepper, julienne style
  • 1/2 cup organic sprouts of your choice ( like pea, sunflower, broccoli, or bean)
  • 1/2 organic avocado, thinly sliced

Almond Butter Sauce

Directions

Spring Rolls

  1. Fill a plate or shallow bowl with warm water, dip a rice wrapper in until it softens, and lay flat on a cutting board.
  2. Divide the circular rice wrapper in half, and add the fresh veggies in the bottom half that is closest to you.
  3. You certainly don’t have to use all the ingredients listed, but we recommend choosing at least 4!
  4. Fold the lip of the wrapper over the veggies (kind of like rolling up a burrito)
  5. Fold in the sides and continue rolling until the veggies are fully enclosed
  6. Repeat with the remaining wrappers!
  7.  Cut the rolls diagonally, and serve with the almond butter sauce!

Almond Butter Sauce

  1. Mix all ingredients in a small bowl
  2. Adjust for desired sweetness and saltiness with honey and tamari 🙂

Adapted from Darling Magazine.