Vietnamese Vegetable Spring Rolls
- 1 ½ cups julienned vegetables (such as carrots, red pepper, and zucchini)
- ½ cup shredded purple cabbage
- ½ cup sliced avocado
- ¼ cup fresh cilantro
- ¼ cup fresh mint
- 2 cups cooked vermicelli or rice noodles (the thinner the better)
- 8-10 whole spring roll rice papers
Almond Butter Sauce
- ½ cup smooth almond butter
- ½ cup hot filtered water
- 1 tsp fresh lime juice
- 1 ½ Tb maple syrup
- 2 Tb cilantro, chopped
- 1 clove garlic, minced
- 1 tablespoon Bragg’s liquid aminos or low-sodium soy sauce
- Optional: 1-2 Tb of sriracha
- Prepare your vegetables and noodles according to package directions.
- Next, prepare almond butter sauce combining all ingredients and stirring together until everything is well combined.
- To assemble the spring rolls, pour very hot water into a shallow dish or skillet 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 unsuccessful.
- To the bottom third of the wrapper, add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
- Place seam-side down on a serving platter. Repeat until all fillings are used up.
- Serve spring rolls with almond butter sauce.
- Leftovers store well individually wrapped in plastic wrap, though best when fresh.