Vegan Rainbow Spring Rolls

I’m allergic to peanuts, which I’m totally pleasant with ninety nine% of the time. the other 1% of the time? That part consists of Asian sauces.

I got a flavor of a sneakily peanut-stuffed sauce in Thailand ultimate year. It was scrumptious for the primary five minutes (till I proceeded to puff up like a balloon, doomed to spend the rest of the day popping Benadryl and deflating in a cold pool). however ever due to the fact then, I’ve regarded precisely what I’m missing. and that i’ve been determined to make an opportunity sauce ever on account that.

properly the ginger nut butter sauce that we’re whipping up with those rainbow spring rolls is it. Like… it… is… IT. candy, umami, nutty, gingery. It’s the whole lot guys. And it has the power to show a literal pile of vegetables (i.e. those rainbow spring rolls) into the maximum addictively healthful meal you’re gonna consume in a while.

INGREDIENTS

Sauce :

1 tsp grated ginger 5 g
1 Tbsp hot water 15 mL
1 Tbsp lime juice 15 mL
1 Tbsp honey 15 mL, or maple syrup
3 Tbsp almond butter 45 g
1 Tbsp soy sauce 15 mL

Spring Rolls :

1 cup carrot 120 g
1 avocado
8 small radishes 1 cup
1/2 red bell pepper
1/2 cup basil 10 g
1/2 cup cilantro or parsley 10 g
6 - 8 rice paper spring roll wrappers
1/2 yellow bell pepper

INSTRUCTIONS

Sauce: combine all “Sauce” components in a small bowl.
put together: Thinly slice all greens and set up close to your paintings area.
Roll: Fill a shallow dish with warm water. working separately, gently place a rice paper inside the hot water for approximately 15 seconds, or until tender and pliable. flow the paper to a humid surface (i love to use a timber board). working fast, stack veggies and herbs at the rice paper in a long slender row, leaving about 2 inches (5 cm) on either side. Fold the perimeters of the rice paper over the mound, then lightly roll.
Serve: cover finished spring rolls in a damp paper towel till ready to consume. Serve with almond butter dipping sauce, optionally sliced in half of to serve.