I love these little pockets of joy, they are so fresh and tasty with the added zing you get from the herbs, like in so many Vietnamese dishes.
The almond butter dipping sauce is a wonderful addition, and I got the recipe from ‘the minimalist baker’ whose clean living blog is phenomenal and deserves a shout out. I use it as a sauce for other dishes too, a tofu or chicken Thai styled curry with rice or as a dipping sauce for grilled shrimp/prawns, I could literally eat it on anything!
This is my kind of food…the kind that’s fresh, filling, loaded with flavor, and doesn’t make you feel like crap afterwards. Now that’s (healthy) living 🙂
- 4 julienned carrots (carrots cut into batons)
- 2 sticks of celery (cut into batons)
- 1 cucumber (ends cut off, middle dis-guarded and cut into batons
- 1 bunch fresh cilantro/coriander
- 1 bunch fresh mint
- 1 bunch Thai basil
- 4 ounces vermicelli or rice noodles (the thinner the better)
- 8-10 Rice Spring Roll Papers (white or brown)
Almond Butter Dipping Sauce
- 6 Tbsp. salted creamy almond butter
- 1 Tbsp gluten free soy sauce
- 1-2 Tbsp. maple syrup (depending on preferred sweetness)
- 1 Tbsp. fresh lime juice
- 1/2 tsp. chili garlic sauce
Hot water to thin
(Optional extras: You can use honey if not a vegan dish, or your choice of sugar syrup. You can add in Tofu to give more substance if you eat Soya. You can use whatever combination of vegetables you like, others like to use peppers for example as they add an extra colour. I sometimes put leftover home made phad Thai in the rolls or just raw coleslaw as a nice alternative to a sandwich!)
- Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
- Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce)
- To assemble spring rolls, pour very hot water into a shallow dish or frying pan and immerse rice paper to soften for about 10-15 seconds.
- Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a flop!
- To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, celery, cucumber, fresh herbs (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
- Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
- Repeat until all fillings are used up – about 8-10 spring rolls total.
- Serve with almond butter sauce
- Leftovers store well individually wrapped in plastic wrap, though best when fresh.