Meatless Monday: Spring Rolls w/ Almond Bliss Sauce
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)!
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.