Almond Avocado Spring Rolls
 
Prep time
Cook time
Total time
 
Serves: 2-3
INGREDIENTS:
  • 6 rice paper sheets
  • 4 cups mixed greens
  • 1 carrot, julienned
  • 1 cup radishes, thinly sliced
  • ½ cucumber, peeled and julienned
  • ½ red pepper, julienned
  • ⅛ red onion, thinly sliced
  • Almond sauce
  • 2 tablespoons almond butter
  • 2 tablespoons water
  • ½ lime, juiced
  • 1 teaspoon maple syrup
  • 1-2 dashes of cayenne
  • Avocado sauce
  • 1 avocado
  • 2 tablespoons water (or keep adding more to thin out to desired consistency)
  • ½ lime, juiced
  • 1 teaspoon green onion, thinly sliced
  • 1 garlic clove, minced
  • Sea salt and black pepper to taste
DIRECTIONS:
  1. Mix all the ingredients for the two sauces together in separate bowls and set aside.
  2. The rolls have to be made one at a time and made quickly. Start by fully submerging the first rice paper sheet in a large plate of water for 4-5 seconds then place it on a kitchen towel. Layer ⅙ of the filling ingredients and a spoonful of the almond sauce in the middle of the sheet and flip the bottom over, then the sides and finally roll the filled bottom part to the top edge. Be sure to make the folds as tight as possible. The rice paper will continue to get softer once it is out of the water so work quickly. It should stick to itself very easily, if not use your fingers to rub a bit more water along the exposed surface and it will soften up and become more pliable in a matter of seconds. Repeat for the remaining rolls and roll them over when plating so the side that started as the bottom is now the top.
  3. Fresh spring rolls are best when eaten right away. If you want to make them in advance wrap them in damp paper towel and cover with plastic wrap to keep the rice paper from drying out. Serve with the avocado sauce for dipping.
Recipe by Love from the Land at https://www.lovefromtheland.com/almond-avocado-spring-rolls/