Everything is more fun in wrapped form – and these rainbow fresh rolls are a delicious way to get a colorful array of vitamins! You won't want to skip the tangy dipping sauce either. Their gorgeous appearance makes them perfect for serving at parties!
Rainbow Vegetable Rolls With Thai Almond Sauce [Vegan]
- Rice paper for rolling
- 1/2 cucumber, sliced into matchsticks
- 1 1/2 cups carrots, sliced into matchsticks or shredded
- 1 cup beets, sliced into matchsticks or shredded (can also use cabbage)
- 2 cups brown rice vermicelli noodles, cooked according to package directions
- 1 1/2 cups cilantro, stems included
- 2 cups Boston or leafy green lettuce, roughly chopped
- 3 tablespoons almond butter
- 1/4 cup, plus 1 tablespoon water
- 1 tablespoon minced garlic
- 1 1/2 tablespoons tamari
- 1 teaspoon sesame oil
- Juice of half a lime
- 2 teaspoons rice wine vinegar
- Have your ingredients all washed and prepared on your cooking station before rolling.
- Dip the rice paper in warm water, only for about 20 seconds or it will be difficult to roll. Paper will be softened but not completely soft.
- Lay down slightly firm rice paper on a clean rolling surface and start assembling ingredients. During this time, the rice paper should have become soft and gelatinous.
- Start neatly placing down your filling ingredients in the bottom 1/3 of the rice paper, making sure you have lots of room to roll up.
- Gently pull the paper away from the work surface and roll over the filling. Use your fingers to gather and tuck in the filling ingredients as you roll tightly along. Fold in the sides after one roll rotation and continue to roll until you reach the end.
- Enjoy right away or store in the fridge. Fresh is best for these spring rolls, and they have a tenancy to stick if they are stored in close quarters. If storing for later, layer each row with plastic wrap or parchment paper.
- Combine all ingredients in a mini chopper and blend until smooth. Alternatively, you can whisk all ingredients together until smooth.