Vegetable Vietnamese Spring Rolls

Notes

Makes 2 servings

Ingredients

Spring Rolls

  • 2 large carrots
  • 1 red bell pepper
  • 1 avocado
  • 1 mango
  • ½ cucumber
  • ½ jalapeño
  • 2 cups arugula
  • ½ cup fresh basil
  • ½ cup fresh mint
  • 6 to 8 rice paper spring roll wrappers

Sauce

  • ½ cup salted roasted almonds
  • ½ cup canned coconut milk 120 mL
  • 1 Tbsp lime juice 15 mL
  • 1 Tbsp soy sauce 15 mL
  • 1 Tbsp honey 15 g
  • 3 cloves garlic

Alternate Sauce

  • 2 tbsp peanut butter
  • ½ lime
  • 1 tbsp brown sugar
  • 1 tsp soy sauce
  • 1 tsp miso paste
  • 1 tbsp water

Directions

Combine all “Sauce” ingredients in a blender until smooth.

Fill a shallow dish with warm water. Working one at a time, gently place a rice paper in the 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.