Seasonal Veggie Spring Rolls with Thai Almond Butter Dipping Sauce

Seasonal Veggie Spring Rolls with Thai Almond Butter Dipping Sauce

These fresh little spring rolls are super delicious and refreshing - a great warm weather treat that full of nutrients and flavor!
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Course Side Dish
Cuisine Paleo
Servings 2 servings

Ingredients
  

  • 4 rice paper wraps made pliable according to packages instructions
  • 1 medium watermelon radish or large regular radish sliced thin
  • 1 cup butter lettuce shredded
  • 1 small bunch cilantro washed and loosely chopped
  • 1/2 cup shredded carrots
  • 1 small cucumber peeled and julienned
  • 1/2 cup bean sprouts
  • 1 tablespoon almond butter
  • 1/4 cup coconut aminos
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon freshly grated ginger
  • 1 teaspoon toasted sesame oil

Instructions
 

  • Lay softened rice paper flat. Then layer veggies (radish through bean sprouts) in whichever order you desire.
  • Gently wrap like a burrito - don't worry, it usually takes a few tries till you can get one that looks somewhat decent!
  • In a small bowl, whisk together remaining ingredients (almond butter through sesame oil).
  • Serve spring rolls with sauce and enjoy!

Notes

Feel free to add more veggies or swap out some we listed for others you prefer! You can add zucchini, avocado, beets, spinach - whatever your heart desires!!
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