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Veggie Spring Rolls with Almond Ginger Dipping Sauce

Veggie Spring Roll with Almond Butter Dipping Sauce
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  • 9 6-inch rice paper sheets

For the veggies

Dipping Sauce (makes approximately 4 servings)


  • First, sauté the 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.
  • Next, add the greens on top and give it a good stir. Cook an additional 2-3 minutes, until everything is wilted and tender. Cabbage should still be slightly crisp, yet tender. (If your pan is small, you can do this in batches).
  • Remove to a large bowl.
  • 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.
  • Remove from heat, transfer to the bowl with the cabbage and greens. Mix everything well. Allow to cool before assembling the pockets.
  • 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.)
  • 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.
  • 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.
  • Refrigerate until ready to serve, and eat cold.

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