This veggie-packed Vietnamese Spring Rolls recipe is a fresh and delicious Asian-inspired dinner that is served with the best almond coconut dipping sauce!
Vegetable Vietnamese Spring Rolls [Vegan]
Ingredients
For the Spring Rolls:
- 2 large carrots
- 1 red bell pepper
- 1 avocado
- 1 mango
- 1/2 cucumber
- 1/2 jalapeno
- 2 cups arugula
- 1/2 cup fresh basil
- 1/2 cup fresh mint
- 6 to 8 rice paper spring roll wrappers
For the Sauce:
- 1/2 cup salted roasted almonds
- 1/2 cup canned coconut milk (120 mL)
- 1 tablespoon lime juice (15 mL)
- 1 tablespoon soy sauce (15 mL)
- 1 tablespoon vegan sweetner (15 g)
- 3 cloves garlic
Preparation
For the Sauce:
- Combine all “Sauce” ingredients in a blender until smooth.
For the Spring Rolls:
- To prep, thinly slice all veggies and arrange near your work space.
- To roll, fill a shallow dish with warm water. Working one at a time, gently place a rice paper in the water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface. Stack veggies and herbs on the rice paper in a long narrow row, leaving about 2 inches on either side. Fold the sides of the rice paper over the mound, then gently roll.
- Cover finished spring rolls with a damp paper towel until ready to eat. Serve with almond butter dipping sauce, optionally sliced in half to serve.
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