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.
Course Appetizers, Main Dishes, Sandwiches and Wraps, Side Dishes
Cuisine American, Chinese, Vietnamese
Keyword spring rolls, vegan spring rolls, vegetable spring rolls
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.