Thursday, July 13, 2017

{Recipe} Rice Noodle and Veggie Spring Rolls with Almond Dipping Sauce

I was always a little nervous about trying to make my own spring rolls because of the rice paper but it really isn't that hard at all. If I can do it, anybody can do it!  Spring rolls are healthy, versatile and delicious.  
You can fill them with pretty much anything your heart desires!  Some of my favorite fillings are:
  • cooked rice noodles
  • shredded carrots
  • shredded cabbage
  • avocado
  • cucumbers
  • cantaloupe
  • peanuts
  • tofu-pan fried
  • scallions
  • fresh cilatro
  • mint leaves 

To make your spring rolls, have all of your fillings ready to go.  You'll also need a big bowl of warm water, a wet dish towel and a plate for putting your finished spring rolls on.
Dip one spring roll wrapper in the warm water until it becomes transparent. It will be sticky but pliable. Put it on a wet dish towel and flatten out gently.
Add fillings to the bottom half of the wrapper, being careful not to overfill. Leave some space at the bottom of the wrapper.
Pull the bottom part of the wrapper up and over the filling. Fold in the sides and then roll filled part onto the remaining part of the wrapper, pulling it all together as you go. You might rip the rice paper but if you're gentle, you should be able to wrap it up easily.  The paper should stick together to hold the spring roll together.
Place spring rolls seam side down on a plate as you work. 
Serve immediately or keep in the fridge until ready to serve. They keep fairly well in the fridge for a few days.  Serve with almond butter dipping sauce.
Almond Butter Dipping Sauce
1/3 cup almond butter (or sub any nut butter)
1-2 TBS soy sauce
1-2 TBS maple syrup (or sub agave, coconut sugar or brown sugar)
2 TBS lime juice
1/2 tsp chili sauce
1/2 tsp fresh ginger (optional)
hot water to thin
Stir all ingredients (except water) together.  Adjust by adding more soy sauce, lime juice or sweetener to taste. Thin the sauce with hot water, adding a tablespoon at a time until the desired consistency.

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8 comments:

Jessica @ Barefoot by the Sea said...

I'm really excited to see this post! Last summer I was all about these spring rolls, I was making them all the time but I never found a dipping sauce that I loved. Definitely going to try your sauce! I'm heading to the store today so this was a perfect reminder, we were just talking about them last week!!!

Julie's Creative Lifestyle said...

These look so good and healthy. It doesn't look that difficult to make either!!

Creations By Cindy said...

Dang that looks good! Hugs and blessings, Cindy

Tamar SB said...

I need to try these!!

Betty said...

I love Spring Rolls. Years ago my son and I made some. We should do it again. You're inspiring me, but I'd leave out the cilantro. I'm one of those people that hate cilantro.

I see you have some of those darn Photobucket notices on your blog too. I don't even have a Photobucket account. I just used a free blog background years ago that was hosted on Photobucket. If you ever find out how to get rid of those Photobucket boxes please let me know.

Carla from The River said...

Yum! Thank you for sharing.
Carla

Clairejustine oxox said...

Whoo these look yummy and healthy Heather. I have never made my own before. I would love to try these.

Jessica Pelasky said...

These look yummy!

I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

Thanks for joining Cooking and Crafting with J & J!

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