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You are here: Home / Recipes / Vietnamese Vegetable Spring Rolls

Vietnamese Vegetable Spring Rolls

January 15, 2020 //  by G285-8r3ndaN

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Vietnamese Vegetable Spring Rolls

Author Synergy Kitchen

Ingredients

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

Instructions

  1. Prepare your vegetables and noodles according to package directions.
  2. Next, prepare almond butter sauce combining all ingredients and stirring together until everything is well combined.
  3. 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.
  4. 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.
  5. Place seam-side down on a serving platter. Repeat until all fillings are used up.
  6. Serve spring rolls with almond butter sauce.
  7. Leftovers store well individually wrapped in plastic wrap, though best when fresh.

Category: Recipes, Small Plates

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