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)

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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  1. 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 🙂

  2. 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.

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