my blog
24
May 2010
Meatless Monday: Spring Rolls w/ Almond Bliss Sauce
Fresh spring rolls are hands down my favorite appetizer to serve at parties, when I go to eat at Thai restaurants, and something quick to grab at the Co-op. And with warmer weather on the way, they are perfectly filled with tons of fresh vegetables to keep you feeling light. Choose whatever is in season. They can be labor intensive and don’t keep overnight, so I usually only make them when I’m serving them to many people. They are the perfect potluck dish (and gluten-free)!
Asian Spring Rolls w/ Almond Bliss Sauce
Rice paper for soft rolls
Your favorite fillings:
Thin rice noodles (vermicelli), cooked according to package
Nappa cabbage & red cabbage, thinly sliced
Carrots, matchsticks
Basil, cilantro, mint
Bean sprouts
Pan-fried tofu or tempeh
Fruit like pears or apples
Almond Bliss Dipping Sauce:
1/2 cup almond butter
1/4 cup filtered water
2 tablespoons tamari
2 tablespoons rice vinegar
1 tablespoon maple or brown rice syrup
Pinch of red pepper flakes (optional)
Preparation
Prepare your spring roll making station, by getting all your ingredients ready, including a bowl of water for dipping the rice paper in, a plate or cutting board to roll on, and a platter to put your finished rolls on.
Start by dipping all parts of rice paper in the water (do not leave it sitting in water, it will soften up more as you work). Lie on plate and layer in ingredients toward the bottom side closest to you. Start rolling, holding the filling in place as you make a tight roll; be sure to tuck in sides near the beginning. Roll all the way up and set on platter. Repeat until all ingredients are gone.
Whisk together sauce ingredients until well combined.
Let everyone know
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I love Spring Rolls! I have probably eaten at least 50 this past week! I will HAVE to make some with pears inside… what a great idea. They are so versatile and so quick to make stuffed with just raw veggies.. we have been eating them everyday. I think I will try my next batch with your sauce recipe… thank you
Allyson, so you share my obsession with these guys too! Fruit is really good inside, mango would be awesome.
I’m inspired! I made a variation of these a while back but I had trouble getting them tight enough. Seeing your photo and recipe is inspiring me to go for it again.
Thanks!
Wendy, the trick is to tuck while you roll to get it tight. I should have done a photo tutorial with this one! You can do it girl!
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Ooh, the rolls look fantastic and I definitely have to try that sauce!
Thanks Mandee! It’s good stuff!
These were great and the sauce was very tasty with them! I substituted enoki mushrooms for the rice noodles for the first time and they really came out yummy! Even better than the noodles I think because it’s crunchier and easier to eat.
Great, I love the spring rolls! …and the "Heart Bowl" ist amazing…where do you get this????
I think I got it at Big Lots around Valentine’s day many years ago. They have cute cheap kitchen stuff!