Veggie Spring Rolls with Dipping Sauce
Description
These healthy spring rolls are packed with delicious, flavorful ingredients. The recipe can be adapted to your liking very easily. They are incredibly easy to prepare and can be ready in just minutes.
Ingredients
Veggie Spring Rolls:
rice paper sheets, found in Asian section of grocery store
Assorted Veggies:
English cucumber, peeled and sliced thin lengthwise
carrots, peeled and sliced thinly lengthwise or shredded
bell peppers, sliced thinly lengthwise
mint
cilantro, optional
butter lettuce
mango, peeled and sliced into thin strips
jalapeno, optional
Almond Butter Dipping Sauce:
1/3 c. creamy almond butter
1 t. soy sauce
1 t. rice wine vinegar
1-2 t. honey
1 t. freshly squeezed lime juice
½ t. sesame oil
1 t. red chili garlic sauce
hot water, to thin out sauce, as needed
Directions
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Fill a large, shallow dish or pie plate with 1 inch or so of water. Place 1 rice paper wrapper in the water to soak for about 10 seconds; remove; place on a plastic cutting board.
Assemble all ingredients together, including veggies, fruit and herbs. (All vegetables and fruit should be sliced into long, thin slices.) Layer everything on the third of the spring roll that is closest to you, adding 1-2 pieces of each ingredient.
Pick up the sides of the spring roll, folding them in over the toppings. Pick up the edge closest to you and pull it up and snugly over the toppings. Continue rolling all the way up like a burrito.
Combine all dipping sauce ingredients in a bowl.
Serve immediately with the dipping sauce.
*If not serving immediately, wrap each roll individually in plastic wrap. They taste best the same day, but can be stored in the refrigerator for 2-3 days if wrapped and stored in an air-tight container.