Description
Raw Rainbow Spring Rolls are a fresh and satisfying summer dish filled with colorful, crunchy vegetables, avocado and herbs.
Ingredients
Scale
Almond Dipping Sauce:
- ½ cup almond butter
- 3 tablespoons wheat free soy sauce or coconut aminos
- 4 tablespoons rice vinegar
- 2 tablespoons water
- 1–2 tablespoons coconut sugar
- 1 serrano chili or thai chili, stemmed and thinly sliced (optional)
Asian Dipping Sauce
- 3 tablespoons rice wine vinegar
- 3 tablespoons wheat free soy sauce or coconut aminos
- 1/2 teaspoon coconut sugar
- 1 scallion, thinly sliced
- 1/2 teaspoon toasted sesame oil
- 1 serrano chile, stemmed and very thinly sliced (optional)
Vegetable Rolls
- 1 baby candy cane beet or yellow beet, scrubbed and very thinly sliced
- 2 radishes, very thinly sliced
- 2 large carrots, julienned or shredded
- 2 cups purple cabbage, very thinly sliced
- 1 ½ cups sunflower sprouts or other sprouts
- 4 lettuce leaves, torn
- 1 avocado, sliced
- 24 small basil leaves
- 12 Vietnamese spring roll rice wrappers
Instructions
Almond Sauce
- Combine all ingredients in a medium bowl and whisk until smooth, transfer to a serving dish.
Asian Dipping Sauce
- Combine all ingredients in a medium bowl and transfer to a serving dish.
Vegetable Rolls
- Prepare the vegetables. Slice the beets and radishes very thin (a mandoline is very helpful here).
- Julienne the carrots, thinly slice the cabbage, tear the lettuce and thinly slice the avocado. Put all the vegetables into separate bowls.
- Fill a large shallow bowl with hot water.
- Soak 1 rice paper wrapper at a time in the water for 20 seconds until just pliable.
- Spread on a work surface. Put some of the beets, cabbage, sprouts, lettuce, avocado and basil in the middle.
- Fold the sides inward and tightly roll the wrapper up round the filling.
- Serve with rolls with the dipping sauce.
Notes
When laying out the vegetables, layer different ones on the bottom to give variety in the appearance.
Optional: Add 1 cup shredded chicken or 12 shrimp sliced in half horizontally for additional protein.
- Prep Time: 20
- Category: Vegan, Paleo, Gluten Free, Dairy Free
- Cuisine: Asian