Veggie Spring Rolls with a Thai Almond Butter Sauce

Eat the rainbow! Here’s a great lunchbox idea for back to school (even though it may be at home) that even the kids will love! Of course, I came up with a deeeeelicious almond butter thai dipping sauce recipe to pair with them. Dip it, drizzle it or just simply enjoy! 

Veggie Spring Rolls with a Thai Almond Butter Sauce

Eat the rainbow! Here’s a great lunchbox idea for back to school (even though it may be at home) that even the kids will love! Of course, I came up with a deeeeelicious almond butter thai dipping sauce recipe to pair with them. Dip it, drizzle it or just simply enjoy! 

Ingredients
  

  • 1 package of spring roll rice paper
  • 1 bundle collard greens
  • 1 bunch of rainbow carrots
  • 1 large cucumber
  • 1 handful basil
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 large avocado

Ingredients for the sauce

  • 1/2 cup almond butter
  • 1/8 cup organic tahini
  • 1/4 cup coconut aminos
  • 2 limes juiced
  • 1 tsp grated ginger
  • 2 cloves of garlic minced
  • 1/4 tsp chili flakes
  • 1/4 cup avocado oil
  • 1/4 cup water
  • Salt pepper and cayenne to taste

Instructions
 

  • To prepare, chop all vegetables into slices, and have ready next to a clean, dry cutting board.
  • Fill a shallow bowl with water and dip one spring roll rice paper into the water, submerging for around 10 seconds. Shake lightly before placing on the clean cutting board.
  • Add your vegetables! You can use what you love but today, I just used what I had in my fridge: collard greens, carrots, cucumber, peppers and a little avocado.
  • To wrap, roll up like a burrito, tucking in the left and right sides before finishing the roll.
  • To prepare the sauce, add all ingredients into a blender or food processor and pulse until well combined.
signature

What do you think?

Your email address will not be published. Required fields are marked *

Recipe Rating




No Comments Yet.

Sign up to receive exclusive content updates and recipes!

Previous
Pumpkin Spice Matcha Latte
Veggie Spring Rolls with a Thai Almond Butter Sauce