Stuffed with fuchsia root vegetables, creamy avocado, and herbs then served with the most delicious almond butter sauce of your life, these vegan spring rolls are perfect for your healthy Valentine’s Day dinner.
The Dutch cuisine wouldn’t necessarily be described as “fresh”. It involves a whole lot of potatoes and meats and of course cheese. A meal isn’t complete unless the three main food groups are present: meat, potatoes, vegetables. The fourth food group, mayonnaise, is often also present. But when I ask the tulip-man what he wants for dinner, he almost always comes back with…spring rolls.
But how can a boy who grew up on Dutch food be content with a literal pile of vegetables for dinner (because these rolls consist only of vegetables and herbs)? Well the secret is in the sauce.
We’re serving these easy vegan spring rolls with the best Asian-inspired almond butter dipping sauce. It’s gingery and umami and so simple to make, but transforms these rolls into a meal worth craving. Make ’em for Valentine’s Day, make ’em for everyday, but whatever you do, you’ve got to make them.
How to roll spring rolls
Making spring rolls is honestly so much easier than it seems. Your first two or three are going to look lumpy and weird, but you’ll get the hang of it soon enough. Here’s generally how I roll them:
- Soak rice paper in warm water until soft and pliable (~30 sec)
- Add fillings (keep in mind that the fillings you put on the bottom will be what you see from the outside!)
- Fold up the bottom
- Fold over the sides
- Tightly roll up
You may also love these spring rolls
- Rainbow Vegan Spring Rolls
- Southwest Spring Rolls
- Thai Green Curry Spring Rolls
- Vietnamese Vegetable Spring Rolls
- Edible Flower Spring Rolls
Almond Butter Sauce
- 3 Tbsp almond butter 45 g
- 1 Tbsp soy sauce or tamari for gf, 15 mL
- 1 Tbsp lime juice 15 mL
- 1 Tbsp honey or maple syrup, 15 mL
- 1 tsp grated ginger 5 g
- 1 Tbsp hot water 15 mL
Vegan Spring Rolls
- 8 radishes
- ¼ head red cabbage
- 1 red bell pepper
- 1 avocado
- 1 red or chioggia beet
- ½ cup basil 10 g
- 5 green onions sliced lengthwise
- 6 – 8 rice paper spring roll wrappers
- Sauce: Combine all “Sauce” ingredients in a small bowl.
- Prepare: Thinly slice all veggies and arrange near your work space.
- Roll: Fill a shallow dish with hot water. Working one at a time, gently place a rice paper in the hot water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface (I like to use a wooden board). Working quickly, stack veggies and herbs on the rice paper in a long narrow row, leaving about 2 inches (5 cm) on either side. Fold the sides of the rice paper over the mound, then gently roll.
- Serve: Cover finished spring rolls in a damp paper towel until ready to eat. Serve with almond butter dipping sauce.