These Veggie Spring Rolls and Almond Sauce can be made with many different wraps, you get to choose which one! I eat them all. The brown rice wraps are tricky to work with if you never have, don’t give up, it just takes several rolls to get a hang of it. You could even make a platter of these spring rolls with a variety of wraps, that would be really pretty and everyone would love it. Almond dipping sauce is play off of peanut sauce if you like that, you will love this almond sauce. I do not eat peanuts, if you do, feel free to substitute that in! These are gluten free, dairy free and peanut free as is.
Veggie Spring Rolls and Almond Dipping Sauce
The Rolls
Wraps – collards, swiss chard, red kale leaves or organic brown rice wraps (you only need one)YOu can even use a sprouted grain wrap or coconut wrap if thats your thing. PLEASE make sure you get ORGANIC brown rice wraps
Carrots
Red Pepper
Cucumber
Red Onion or Green onion (green will be milder)
Red cabbage shreds
Radish Sprouts
Avocado
Spinach
Cilantro
NOTE: all veggies are optional, use what you have! Can also be made ahead and kept in fridge.
Prepare:
Cut all veggies into thin strips. Done.
Grab your wrap and get rolling! Mix em up, they all dont have to be the same. Key is, do not overload (you will want to) or the roll will not hold. There will be plenty of veg in your spring rolls, trust me! Once rolled, set aside and make your Almond Dipping sauce.
Almond Dipping Sauce:
1/2 cup raw almond butter (I like chunky)
2 Tbls Coconut Aminos
1 Clove garlic minced
2 Tbls coconut vinegar
Few dashes of fish sauce
1 tsp toasted sesame oil
1 tsp ginger juice or fresh ginger minced
Pinch dried chili flakes
I throw all ingredients into my ninja blender and whizz it up! Taste and adjust any flavors to your liking. The fish sauce is the salt here, the sesame oil gives it the asian flare and if you like it spicy you can add some siracha!
Ready to serve. Also really good on salad, so save any leftover sauce!
