Rainbow Spring Rolls
Craving something fresh and delicious (with a little "wow factor" thrown in)? These Vegan Rainbow Spring Rolls are as tasty as they are colorful!
Prep Time 30 minutes
Total Time 30 minutes
Servings 3 servings
- 3 Tbsp almond butter 45 g
- 1 Tbsp soy sauce 15 mL
- 1 Tbsp lime juice 15 mL
- 1 Tbsp honey 15 mL, or maple syrup
- 1 tsp grated ginger 5 g
- 1 Tbsp hot water 15 mL
- 8 small radishes 1 cup
- ½ red bell pepper
- ½ yellow bell pepper
- 1 cup carrot 120 g
- 1 avocado
- ½ cup basil 10 g
- ½ cup cilantro or parsley 10 g
- 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, optionally sliced in half to serve.
Serving: 1serving | Calories: 353kcal | Carbohydrates: 30g | Protein: 7g | Fat: 23g | Saturated Fat: 3.5g | Sodium: 350mg | Potassium: 610mg | Fiber: 8g | Sugar: 10.8g | Calcium: 30mg | Iron: 4.1mg