Meatless Monday: Spring Rolls w/ Almond Bliss Sauce

Category: Appetizers, Recipes Comments: 13 comments Tags: , , , , , , , ,

Fresh spring rolls are hands down my favorite appetizer to serve at parties, when I go to eat at Thai restaurants, and something quick to grab at the Co-op. And with warmer weather on the way, they are perfectly filled with tons of fresh vegetables to keep you feeling light. Choose whatever is in season. They can be labor intensive and don’t keep overnight, so I usually only make them when I’m serving them to many people. They are the perfect potluck dish (and gluten-free)!

springrolls

 

Asian Spring Rolls w/ Almond Bliss Sauce

Rice paper for soft rolls
Your favorite fillings:
Thin rice noodles (vermicelli) cooked according to package
Nappa cabbage & red cabbage, thinly sliced
Carrots, cut into matchsticks
Basil, cilantro, mint
Bean sprouts
Pan-fried tofu or tempeh
Fruit like pears or apples

Almond Bliss Dipping Sauce
1/2 cup almond butter
1/4 cup filtered water
2 tablespoons tamari
2 tablespoons rice vinegar
1 tablespoon maple or brown rice syrup
Pinch of red pepper flakes (optional)

Directions:
Prepare your spring roll making station by getting all your ingredients ready including a bowl of water for dipping the rice paper in a plate or cutting board to roll on and a platter to put your finished rolls on. Start by dipping all parts of rice paper in the water (do not leave it sitting in water it will soften up more as you work). Lie on plate and layer in ingredients toward the bottom side closest to you. Start rolling holding the filling in place as you make a tight roll; be sure to tuck in sides near the beginning. Roll all the way up and set on platter. Repeat until all ingredients are gone. Whisk together sauce ingredients until well combined.

Check out this video on how to roll a spring roll!

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Comment List

  • Allyson 24 / 05 / 2010 Reply

    I love Spring Rolls! I have probably eaten at least 50 this past week! I will HAVE to make some with pears inside… what a great idea. They are so versatile and so quick to make stuffed with just raw veggies.. we have been eating them everyday. I think I will try my next batch with your sauce recipe… thank you 🙂

    • Christy Morgan 24 / 05 / 2010 Reply

      Allyson, so you share my obsession with these guys too! Fruit is really good inside, mango would be awesome.

  • I’m inspired! I made a variation of these a while back but I had trouble getting them tight enough. Seeing your photo and recipe is inspiring me to go for it again.

    Thanks!

    • Christy Morgan 24 / 05 / 2010 Reply

      Wendy, the trick is to tuck while you roll to get it tight. I should have done a photo tutorial with this one! You can do it girl!

  • Mandee 29 / 05 / 2010 Reply

    Ooh, the rolls look fantastic and I definitely have to try that sauce!

  • Christy Morgan 30 / 05 / 2010 Reply

    Thanks Mandee! It’s good stuff!

  • Alexis 18 / 06 / 2010 Reply

    These were great and the sauce was very tasty with them! I substituted enoki mushrooms for the rice noodles for the first time and they really came out yummy! Even better than the noodles I think because it’s crunchier and easier to eat.

  • Bianca 22 / 04 / 2012 Reply

    Great, I love the spring rolls! …and the "Heart Bowl" ist amazing…where do you get this????

    • Christy Morgan 22 / 04 / 2012 Reply

      I think I got it at Big Lots around Valentine’s day many years ago. They have cute cheap kitchen stuff!

  • The Peace Patch 08 / 10 / 2013 Reply

    This looks superyumful! I’d love to try it with shaved pears and maybe some shaved yellow zucchini too. I just watched your spring roll video at http://www.youtube.com/watch?v=qcgFjuNwEQw

    Very helpful, especially the tip about leaving space between the finished ones. Many thanks!

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