21/03/2022
Happy Spring! It may not feel like Spring where you live, but this Spring Roll recipe will have you dreaming of warmer, sunnier and more colorful days ahead!
Mango Veggie Spring Rolls & Almond Butter Dip
1/2 cup Almond Butter (or Peanut Butter)
1 1/3 Lemon (juiced)
1 1/3 tbsps Tamari
1 1/3 Garlic (clove, minced)
2 tsps Ginger (grated)
1/8 tsp Cayenne Pepper
1/8 tsp Sea Salt
1/3 cup Water
1 1/3 Avocado (peeled and sliced into strips)
2/3 Cucumber (sliced into strips)
1 1/3 Mango (peeled and sliced into strips)
1 1/3 cups Baby Spinach (chopped)
1 1/3 cups Coleslaw Mix
10 Rice Paper Wraps
Create your almond butter dipping sauce by combining almond butter, lemon juice, tamari, garlic, ginger, cayenne, sea salt and water together in a blender or food processor. Pulse until smooth. (Depending on the original consistency of the almond butter you are using, you may need to add an additional 1 or 2 tbsp of warm water to reach a creamier consistency.) Pour into a bowl and set aside.
Prep all your veggies and mango by slicing them into strips. Add hot water to a shallow skillet. Place a rice paper wrap in the water to soften (about 10 seconds). Do not submerge for too long or the rice paper will become hard to work with. Transfer to a clean surface.
Add avocado, cucumber, mango, spinach and coleslaw mix to one side of the rice wrap. Fold the bottom over the filling and then the top. Now roll the rice paper until completely wrapped.
Serve with a side of almond butter dip.