Vegetable Spring Rolls

These Vegetable Spring Rolls make such a fresh and delicious addition to your Asian-inspired dinner menu. Just chop, roll, and serve!

📝 Ingredients

• 2 large carrots
• 1 red bell pepper
• 1 avocado
• 1 mango
• 1/2 cucumber
• 1/2 jalapeno
• 2 cups arugula
• 1/2 cup fresh basil
• 1/2 cup fresh mint
• 6 to 8 rice paper spring roll wrappers
• 1/2 cup salted roasted almonds
• 1/2 cup canned coconut milk
• 1 Tbsp lime juice
• 1 Tbsp soy sauce
• 1 Tbsp honey
• 3 cloves garlic

👨‍🍳 Instructions

1. 1Combine all “Sauce” ingredients in a blender until smooth.
2. 2Thinly slice all veggies and arrange near your work space.
3. 3Fill 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. Stack veggies and herbs on the rice paper in a long narrow row, leaving about 2 inches on either side. Fold the sides of the rice paper over the mound, then gently roll.
4. 4Cover finished spring rolls in a damp paper towel until ready to eat. Serve with almond butter dipping sauce, optionally sliced in half to serve.