May 22, 2012

Vegetable Spring Rolls with an Almond Dipping Sauce

I don't know about you, but I have a huge binder (and pinterest board) full of recipes I want to try out, adapt, and keep my palate ever changing. The funny thing is, I know how to cook, and love it, yet still I find myself having the same meals every week, i guess out of habit. Thank goodness I like to blog because it helps me follow through with making new recipes. 

I have made a recipe similar before, but instead of using rice paper to wrap it, I used lettuce. I really liked the rice paper, but Toby prefers the lettuce. He says the texture of the rice paper is too weird. Not me. It was a fun change to the usual Saturday lunch, and I will be making these again soon. They are so light and crunchy, and if you have all the veggies cut up ahead of time, it takes only seconds to prepare. You can really use any mix of veggies you like, but the list I included is quite tasty. The almond dipping sauce was so good, and I would imagine using peanut butter instead of the almond would be equally as delicious. So in welcome of summer, enjoy a nice light Spring Roll. 

Vegetable Spring Rolls with an Almond Dipping Sauce
I got the dipping sauce idea from My New Roots

You Need:
Rice paper Wrappers
Vegetable Fillings (just make sure they are all cut in the same general small size)
Almond Dipping Sauce (recipe follows)
Almond Sauce:
1/4 cup almond butter
1 small clove garlic, minced fine
2 -3 teaspoons soy sauce
1 tablespoon honey or agave
2 tablespoons water (plus more to thin to desired consistency)
Juice of 1 lime
Pinch of crushed chiles (I omitted this, but if you want it spicy add it in)

Filling Ideas: This is what I used, but you can add or omit and you desire
Bean Sprouts
Alfalfa Sprouts
Micro Greens
Spring Onions

1. Fill a shallow dish (larger than the rice paper wraps) with room temperature water.
2. Place one wrap in the water until it becomes soft and pliable (about a minute).
3. Transfer the wrap to a clean working surface and place your favorite ingredients in the center, plus a drizzle of the sauce.
4. Fold the top half of the wrap over the fillings. Then fold in both sides. Lastly, fold the bottom up to seal. If a breakage happens (which happened easily for me) or it seems like its going to all fall apart, you can simply wrap the whole roll in another sheet of soaked rice paper. Just roll and fold as before.

1 comment:

  1. I love spring rolls! this looks amazing. I've had spring rolls with the peanut sauce, but almond? definitely going on my to-do list!