Vietnamese Spring Rolls With Orange-Almond Sauce
These fresh and vibrant Vietnamese Spring Rolls are filled with a colorful array of vegetables and herbs, wrapped in soft rice paper, and served with a flavorful Orange Almond Sauce. The combination of textures and flavors makes these rolls a delightful and healthy dish perfect for any occasion.
— Constant Cookbook
Ingredients
- FOR THE SPRING ROLLS
- 6 ounces dried rice vermicelli noodles
- 16 large dried rice paper wrappers
- 8 large lettuce leaves, preferably soft ones, halved and hard ribs removed
- 1 cup, matchstick cut carrots
- 2 cucumbers, julienned
- 1-2 avocado, pitted, peeled and sliced
- 1-2 bell pepper, cored, julienned
- 1 cup loosely packed cilantro
- 1 cup loosely packed mint
- 1 cup loosely packed basil
- FOR THE ORANGE ALMOND SAUCE
- 1/4 cup water, plus more as needed
- 2 tablespoons freshly squeezed lime juice
- 3 tablespoons freshly squeezed orange juice
- 1/2 cup raw almond butter
- 1/2 teaspoon minced ginger
- 1 teaspoon honey or coconut nectar
- 1/2 teaspoon finely chopped garlic
- 1/2 teaspoon wheat-free tamari or soy sauce
- 1 teaspoon roasted sesame seeds
Instructions
- Soak the noodles in hot water for about 20 minutes, until soft. Drain.
- To assemble the rolls, fill a shallow dish half full with hot water (hot to the touch but not boiling. and submerge one rice paper wrapper for 5 seconds, let excess water drop off.
- Place wrapper on a clean, dry surface and fold in half to form a half-circle. The wrapper should still be a bit stiff, but will soften by the time you've finished filling with vegetables.
- Place a lettuce leaf in the middle of the half-circle and top it with a forkful of noodles, and then add a bit of each of the vegetables and herbs.
- Carefully roll up the Vietnamese Spring Roll and set it on a dish, seam-side down in single layer. Repeat with the remaining wrappers and filling. If not serving immediately, chill in the fridge, covered with plastic wrap.
- To make the dipping sauce, throw all of the ingredients into your blender and puree on high for about 1 minute, until well combined. You may want to add an additional tablespoon or two of water to thin out the sauce. Stir in sesame seeds. Serve alongside the rolls.
Cook Time
15M
Prep Time
PT15M
Yield
Makes 16 rolls
Comments
No comments found.