Rainbow Summer Spring Rolls with Almond Butter Dipping Sauce (2 ways)

I love a good rainbow recipe. Something about all the bright colors just brings more joy to my food and it just feels so fun. Wrapping spring rolls are also just a run activity, although I'll be honest, I got lazy by the end and ended up eating the deconstructed version in the bowl. Still just as delicious! The sky's the limit with what you want to fill your rolls with, but crunchy veggies like peppers, cucumbers, cabbage, and sprouts are some of my favorite fillings. Add in some salmon or chicken for protein and you've got yourself a delicious, balanced meal!

Tip: watch some videos before you try rolling the rice paper- it really helps: https://www.youtube.com/watch?v=BXqbVRdxc5I&t=66s


Ingredients:

  • 1 pkg rice paper

  • 1 red pepper, thinly sliced

  • 1 yellow pepper, thinly sliced

  • 1 cup shredded carrot or 1 carrot julienned

  • 1 cucumber thinly sliced

  • 1 cup purple cabbage, shredded

  • 1 cup sprouts of your choice (I used bean sprouts, broccoli sprouts, alfalfa sprouts, and clover sprouts)

  • 1 filet of salmon (recipe below)


For the Salmon:

  • 3 Tbsp gf soy sauce or coconut aminos

  • 1 tsp arrowroot starch + 1 tsp water

  • 1/2 tsp ginger

  • pinch of chili flakes

  • black and whit sesame seeds to top




For the Sauce:

  • 3 Tbsp natural almond butter or peanut butter (no sugar added)

  • 2 Tbsp gf soy sauce or coconut aminos

  • 1 clove garlic, minced

  • 1 tsp lemon juice

  • 2-3 tbsp hot water, depending on desired thickness

  • 1 tsp honey, optional

  • 2 Tbsp hemp hearts

  • 1 tsp each of black and white sesame seeds, optional


Instructions

  1. Preheat the oven to 190°C or 375°F.

  2. Make the marinade for the salmon- mix together soy sauce, arrowroot starch, water, ginger, and chili flakes. Pour over the salmon filets and top with sesame seeds.

  3. Bake for about 20 minutes, or until salmon is cooked through.

  4. While the salmon is cooking, chop up and prepare all your veggie fillings. Store in fridge until you're ready to use them.

  5. Now make the sauce. Add all ingredients except for the seeds into a bowl. Use an immersion blender to combine, then add hemp and sesame seeds. (You don't really need to blend this, you can use a fork, but I find with thicker almond butter it's just easier this way)

  6. Now get ready to assemble your rolls. I highly recommend you watch a youtube video for how to assemble, because the visual is key: https://www.youtube.com/watch?v=BXqbVRdxc5I&t=66s

  7. Dip the rice paper into warm water for 2 seconds. Then lay it on a flat surface (a tray or plate)

  8. Layer your ingredients in the middle of the rice paper.

  9. Take the bottom long side and fold it completely over the filling, wrapping it tightly.

  10. Fold in the sides of the rice paper.

  11. Continue rolling from the bottom until it's sealed in nice and tight.

  12. Play around with using different orders of fillings, sesame seeds on the inside, and more to create different looks.

  13. If you are intimidated by rolling the rice paper, you can also make the deconstructed version by cooking a pot of coconut cauliflower rice or regular coconut rice and layering the fillings on top and drizzling with the sauce (full disclosure, this is how I eat it 90% of the time)

  14. Enjoy!



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