Refreshing Spring Rolls
This is one of my favorite foods to eat, especially during the summer months when it’s hot out and I don’t want to do much cooking or eat hot food.
Ingredients
For the Rolls
- 1 pkg Rice flour wrappers
- 1/2 head Green or red leaf lettuce washed
- 1 bunch Green onions washed
- 1/2 bunch Cliantro washed
- 1 bunch Mint leaves washed
- 1 bunch Basil leaves washed
- 1 qty Large carrot washed
- 1/2 qty Hothouse cucumber washed
- 1 qty Avocado
- 10-15 qty Baby bella mushrooms
- 1 tsp Olive oil for cooking mushrooms
- 1 bowl Warm water for dipping wrappers
Dipping Souce
- 2 tbsp Almond Butter
- 0.75 cup Coconut milk can
- 1 tbsp Tamari sauce
- 1 clove Garlic peeled
- 1/2 piece 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
Notes
Prep ingredients for Rolls
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Wash & slice mushrooms, & cook in a pan with olive oil (add salt & pepper if you like). While cooking mushrooms, begin to prep other ingredients:
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Use a couple plates for arranging items for rolls.
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Trim and cut green onions and cucumber so that they are about the length of 1 roll.
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Separate basil and mint leaves from stems.
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Trim bottom of cilantro stems, keeping the rest of it in tact.
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Placed washed lettuce on a plate. You can remove large stems if you don't like them.
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Shred carrots.
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Slice avocado.
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Get a large bowl and fill with warm water. This will be used for dipping the wrapper to soften it.
Make the dipping sauce
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Combine all ingredients in a Vitamix dressing container or other similar blender.
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Blend well.
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Serve in mini dipping sauce bowls or use a spoon to pour sauce onto roll before each tasty bite.
Assemble and roll
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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.
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Place lettuce on bottom towards the side of the wrapper closer to you, just off center.
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Add all other items on top of the lettuce.
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Roll it all up making sure it's nice and tight. Seal the ends by twisting or folding after you have rolled it up.
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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.