How insanely fresh do these look? Right!?
The first time I had fresh homeade spring rolls I was visiting my oldest sister in Denver, Colorado. She suggested we make spring rolls for dinner like it aint no thang and whipped these up. Needless to say, my mind was blown at how freaking delicious they were. And Easy.
The mango/mint/basil/vegetable/crunch factor is crazy good. Dipped in that spicy almond sauce? Pshhhh girl (or boy), you gotta try it!
These spring rolls are super versatile too, so try them with whatever veggies you have on hand, or add in your favourite protein source to boost them up a bit and make it a meal.
Some ideas: Tofu, shrimp, tempeh, edamame, or some rice noodles for some more oomph!
If I was gonna serve these as an appetizer, I’d cut them in half, or use the smaller rice papers. But cut in half they look pretty spectacular…just saying.
Clearly these are full of healthy goodness. You can tell by the vibrant colours. And what I really love is the variety of nutrients you get in each delicious crunchy bite. Combining the best of nature to make the best food….success! It makes eating vegetables anything but boring.
Try these spring rolls soon!! You can make them into a full meal, or they’d be a great side dish to something like my Sweet Potato Coconut Curry Soup!
If you try them, leave a comment below and let me know what you think! And be sure to take a picture and #insightfulbite!
| Spring Rolls with Spicy Almond Sauce | Print |
- ½ a red bell pepper, thinly sliced into strips
- 1 carrot, peeled into strips
- ½ a cucumber, sliced lengthwise into thin strips
- ½ cup fresh mint leaves
- ½ cup fresh basil leaves
- ½ cup fresh cilantro leaves (optional)
- 1 mango, peeled and sliced into thin strips
- 1 avocado, peeled and sliced into thin strips
- 6-8 large rice paper wrappers
- ¼ cup almond butter (or sub peanut butter)
- 1 teaspoon honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- ¼ teaspoon red chili flakes, or more for more spice
- 1 teaspoon soy sauce
- 2-3 tablespoon of water, to thin
- Prepare veggies and lay them all out so everything is on hand.
- Take 1 rice paper at a time and either dip it in a shallow bowl of warm water for about 3 seconds per side, or run under a gentle stream of warm tap water for 3 seconds per side. Make sure water is warm and that every part of the wrapper gets wet. The wrapper will still be stiff but will soften by the time you roll it up!
- Lay the rice paper flat and fill with 1-2 pieces of each vegetable/fruit/herb as you would a taco or burrito, leaving room on each end. Gently roll, following the package instructions (like a burrito), and set aside until all are rolled. This recipe should make at least 6-8 spring rolls, depending on how filled you make each one.
- Make the dipping sauce by combining the almond butter, honey, sesame oil, rice wine vinegar, chili flakes, soy sauce and water in a small bowl. Stir until completely combined.
- Spring rolls are best when served fresh, or at least the same day. If making them a few hours ahead of time, store them in an airtight container lined with parchment paper to prevent them from sticking and cover them with a damp paper towel to keep them from drying out. Keep them in the fridge until 30 minutes before serving.
