Veggie Spring Rolls with Almond Ginger Sauce

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Anything wrapped in rice paper is automatically better in my book. These cute and colorful Veggie Spring Rolls with Almond Butter Dipping sauce are divine. 

Veggie Spring Roll

Rice paper adds a unique (and delicious) chewy texture, and allows you to turn just about anything into a handheld roll or wrap. 

These can be made ahead, and even though the filling is cooked, you can eat the final product cold, making it great to bring to work for lunch.

Why Handheld Food is Better

I particularly love handheld foods for lunch, because it forces you to close the computer and eat in peace, instead of shoveling forkfuls of food into your mouth in between emails. (Yes, I’m guilty of this, too…however after a recent kombucha spill on my laptop, resulting in the death of my beloved macbook air, I have vowed to separate meal time and work time, indefinitely!) 

If you eat when you’re stressed or distracted, it’s infinitely easier to overeat, so it’s important to be mindful and pay attention, and even savor your meals.

This recipe makes it easy to do just that, as the flavors of the savory filling mixed with the creaminess of the almond butter sauce really make you want to slow down and enjoy each bite! 

If you try this veggie spring roll recipe, leave a comment below and let me know how you like them, or snap a photo and tag me on instagram @Maria_Marlowe. 




Veggie Spring Rolls with Almond Ginger Dipping Sauce
Serves 1
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  1. Three 8.5 inch rice paper sheets (spring roll skin)
For the veggies
  1. 1 Tbsp. olive oil
  2. 1 Tbsp. julienned ginger
  3. 3 cups dark leafy greens (chard, cut chiffonade or baby spinach work well)
  4. 1 cup purple cabbage, shredded thin
  5. 4 oz carrots, julienned
Dipping Sauce (makes approximately 4 servings)
  1. 1/3 cup almond butter or peanut butter
  2. 1/8 cup tamari (gluten free soy sauce)
  3. 1-2 garlic cloves
  4. 1 green onions
  5. 1/2 inch piece of fresh ginger, peeled
  6. 1/2 -1 tsp red pepper flakes
  7. Juice of 1 lime
  8. 1 Tbsp. sesame seeds (or tahini or raw sunflower seeds)
  9. 1-2 Tbsp. water
  1. First, sauté the greens and cabbage: Heat a tablespoon of olive oil in a pan over medium low heat. Add ginger, cook for about 30 seconds. Then add the purple cabbage, 2 tablespoons of water and a pinch of salt. Cook for about 7 minutes before adding the greens and giving it a good stir. Cook an additional 2-3 minutes, until everything is wilted and tender. Cabbage should still be slightly crisp, yet tender.
  2. Remove to a large bowl.
  3. Meanwhile, steam the carrots. Place them in a steamer basket over a pot of boiling water and cover, allowing to steam for 4 minutes, or until tender.
  4. Remove from heat, transfer to the bowl with the cabbage and greens. Mix everything well. Allow to cool before assembling the pockets.
  5. While the vegetables are cooling, make the dipping sauce: Place all ingredients in a bullet blender and blend until smooth. (If using a standard size blender, continue to add water 1 tablespoon at a time to help it blend.)
  6. To make the pockets, place a baking sheet in your sink and fill with hot water. Quickly submerge one rice paper sheet for about 3-5 seconds, until it becomes soft and translucent, but it should still hold its shape.
  7. Transfer the rice paper to a cutting board and lay it out flat. Spoon about 1 cup of veggies into the center. Roll the bottom edge up over the veggies, then the two sides, and finally the top. Repeat with the other two sheets.
  8. Refrigerate until ready to serve, and eat cold.
  9. Note: Double or triple the recipe to make lunch for more than one day. These refrigerate well, and should last up to 3 days.
Maria Marlowe

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