Veggie Spring Rolls with Spicy Almond Butter Sauce

Veggie Spring Rolls with Spicy Almond Butter Sauce

Here is the breakdown for one of my all time favorite appetizers / snacks / lunch. 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 mangos 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


  • Rice Paper
  • Rice Noodles
  • Cucumber
  • Red Bell Pepper
  • Pickled Shallots
  • Mango
  • Basil
  • Cilantro


  • 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


The almond sauce can be made a day ahead, just make sure to let it sit at room temperature for a little bit before dipping. Whisk all the sauce ingredients together, adding teaspoons at a time of water if too think. Set aside.

For the spring rolls, have all your ingredients prepped and ready before you start to roll. Cook the rice noodles, drain and set aside. Thinly slice the cucumbers, bell pepper, and mango into thin strips. Bring out your pickled shallots, cilantro and basil. Rinse herbs and separate sections of 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 this on your work surface. When you're ready, dip one of your rice papers into the hot water for a few seconds to soften and transfer to your towel, shaking off any excess water. Lay your toppings in a line on one edge, then roll like a burrito, tucking in the sides. Repeat with the rest of the rice paper.

Serve & dip or pack away in a tight container for an on-the-go lunch or snack.