Summer is right around the corner and our bodies are asking for all of the fresh produce and colorful vegetables. Spring rolls are a really fun and easy way to sneak a bunch of colorful and crunchy vegetables into one vessel (you know how much we love a veggie starter). This recipe is brought to us by wellness enthusiast Madison Miranda. She added an herby touch to this one with mint but you can get creative and add your favorite fresh herbs like parsley, dill, and basil.
What really takes spring rolls to the next level is a really flavorful dipping sauce. This almond butter dipping sauce is packed with healthy fats. Cue in these Rainbow Spring Rolls as your appetizer all summer long. Here’s how to prep:
Rainbow Spring Rolls
PREP TIME
25 minsCOOK TIME
TOTAL TIME
25 minsSERVES
4Ingredients
- Vegetables of your choice. This recipe calls for: cucumber, purple cabbage, carrots, bell pepper, butter lettuce, and avocado
- Rice Paper
- Herbs of your choice. This recipe calls for mint and basil
- 1/4 cup of almond butter
- 2 tbsp of tamari
- 2 tbsp of rice vinegar
- 1 tbsp of maple syrup
- Few dashes of garlic powder
- Salt & Pepper
Directions
- Cut up some of your fav veggies into small strips
- Take rice paper and soak in warm water for about 15 seconds or until rice paper softens
- Now it’s time to assemble! I lay down a piece of small butter lettuce in the rice paper and then load the veggie inside the butter lettuce. You don’t want to over stuff your rolls
- Layer in the mint and basil
- Roll it up & cut in half
- Repeat until you’ve made your desired amount of rainbow rolls
For Dipping Sauce
- Add all wet ingredients into a bowl, season, and whisk together
