Print Recipe

Refreshing Spring Rolls

CourseMain Dish, Shred10, Side
CuisineAsian

Servings	Prep Time
10rolls	25minutes

Cook Time

10minutes

Servings	Prep Time
10rolls	25minutes

Cook Time

10minutes

Ingredients

For the Rolls

1pkg Rice flour wrappers
1/2head Green or red leaf lettuce, washed
1bunch Green onions, washed
1/2bunch Cliantro, washed
1bunch Mint leaves, washed
1bunch Basil leaves, washed
1qty Large carrot, washed
1/2qty Hothouse cucumber, washed
1qty Avocado
10-15qty Baby bella mushrooms
1tsp Olive oil for cooking mushrooms
1bowl Warm water for dipping wrappers

Dipping Sauce

2tbsp Almond Butter
0.75cup Coconut milk (can)
1tbsp Tamari sauce
1clove Garlic, peeled
1/2piece Ginger root, peeled; or 1/2 tsp of ground ginger

Optional

Protein: tofu, cooked shrimp, or cooked fish
To make it spicy: add sliced jalapeño and/or sriracha

Instructions

Prep ingredients for Rolls

Wash & slice mushrooms, & cook in a pan with olive oil (add salt & pepper if you like). While cooking mushrooms, begin to prep other ingredients:
Use a couple plates for arranging items for rolls.
Trim and cut green onions and cucumber so that they are about the length of 1 roll.
Separate basil and mint leaves from stems.
Trim bottom of cilantro stems, keeping the rest of it in tact.
Placed washed lettuce on a plate. You can remove large stems if you don’t like them.
Shred carrots.
Slice avocado.
Get a large bowl and fill with warm water. This will be used for dipping the wrapper to soften it.

Make the dipping sauce

Combine all ingredients in a Vitamix dressing container or other similar blender.
Blend well.
Serve in mini dipping sauce bowls or use a spoon to pour sauce onto roll before each tasty bite.

Assemble and roll

Dip wrapper into warm water making sure to cover the surface area of the wrapper in water quickly and place on a spring roll wrapping plate. Do not soak. Wrappers can be delicate and break too easily if too wet. Using a special spring roll plate can make it easier to assemble and roll. Sometimes the wrapper sticks to a regular plate.
Place lettuce on bottom towards the side of the wrapper closer to you, just off center.
Add all other items on top of the lettuce.
Roll it all up making sure it’s nice and tight. Seal the ends by twisting or folding after you have rolled it up.
Enjoy with dipping sauce.

Recipe Notes

The rolls taste best when prepared and eaten right away. Storing them overnight, the wrapper might start to tear or get hard.

I like to put sriracha on the roll before I take a bite. My husband likes to put it in his roll while he is assembling it. You can also add it to your dipping sauce when you blend it up.

I also love making this dipping sauce and using it for a salad dressing or for a veggie dip for carrot, celery, cucumber sticks, broccoli, cauliflower, etc.