Veggie Spring Rolls with Spicy Almond Butter Sauce
18th Mar 2021
Here is the breakdown for one of my all-time favorite appetizers/snacks/lunches. I have a few variations I love making. This one has a bit of sour from the pickled shallots, a bit of sweet from the champagne mangoes, and the perfect herb blend! It is light and refreshing and pairs perfectly with this multi-purpose, simple almond butter sauce with a kick. It is great with any wrap. My daughter loves to stir this into cooked brown rice pasta for a creamy, Thai-inspired pasta dish.
Spring Rolls with Spicy Almond Butter Sauce
Rolls
- Rice Paper
- Rice Noodles
- Cucumber
- Red Bell Pepper
- Pickled Shallots
- Mango
- Basil
- Cilantro
Sauce
- 1/4 cup almond butter
- 1 Tbsp grated ginger
- 2 Tbsp lime juice
- 1-2 tsp maple syrup
- 2 Tbsp tamari
- Dried pepper flakes
- Filtered water to thin as needed
Instructions
The almond sauce can be made a day ahead; just make sure to let it sit at room temperature for a little while before serving. Whisk all the sauce ingredients together, adding water a teaspoon at a time if too thick. Set aside.
For the spring rolls, have all your ingredients prepped and ready before you start rolling. Cook the rice noodles, drain, and set aside. Thinly slice the cucumbers, bell pepper, and mango into strips. Gather your pickled shallots, cilantro, and basil. Rinse the herbs and separate the leaves to add to each roll.
Add hot water to a large dish or frying pan that will fit your rice paper, and place a clean, damp towel next to it on your work surface. When ready, dip one rice paper into the hot water for a few seconds to soften, then transfer it to the towel, shaking off any excess water. Lay your fillings in a line along one edge, then roll like a burrito, tucking in the sides as you go. Repeat with the remaining rice paper.
Serve and dip, or pack away in a tight container for an on-the-go lunch or snack.