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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