Vietnamese Vegetable Spring Rolls


Spring Rolls:

Almond Butter Sauce


  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.

Recipe by Synergy Private Health at