There are so many awesome things about spring rolls/rice paper rolls, but the best is that you can really put anything you want in them! Also, rice paper lasts a long time in the cupboard, so you can have some on hand at any point.
Tonight I had the urge to try making some rolls, and I’m pretty happy with how they turned out! Though I do admit I would have liked them a bit tighter (I think with practice that will come!), as I got on a roll (hehe pun intended), it was pretty fun. With a little bit of prep, they’re pretty easy once you get the hang of it!
Veggie Spring Rolls
10-12 rice paper wrappers (or whatever you need until you run out of stuffing!)
any veggies of choice!
3 carrots, shredded
1 avocado sliced into strips
4 mini cucumbers cut into strips
Leaves from 4 sprigs of mint
Lettuce leaves (about 1 per roll)
1. Fill a wide (larger than the rice paper) bowl with warm water.
2. Place one sheet of rice paper in the warm water for about 10-15 seconds. Remove and place on work station. You will need to do this one sheet at a time, as needed.
3. Fill with a bit of each ingredient, starting with the lettuce leaf. Do not put too much filling or your roll will break as you’re wrapping. Follow guide below to wrap.
4. Repeat steps 2 & 3 until filling is gone!
4 tbsp tamari (or soy sauce if you are not gluten-free)
4 tbsp apple cider vinegar or rice vinegar (I only had apple cider on hand but I believe rice would work better)
2 tbsp sugar of choice (I used organic coconut palm sugar)
2 tbsp warm water
1 garlic clove, peeled and finely chopped
1 tsp toasted sesame oil
1 tbsp almond butter
1. Whisk ingredients together.
2. Allow sugar to fully dissolve, then dip away!
*Note: I made my sauce first to give the flavours a chance to really blend together.