Ingredients

The following ingredients have 3 Servings
  • 8 small radishes
  • 5 green onions
  • ½ cucumber
  • ½ red bell pepper
  • ½ yellow bell pepper
  • 1 avocado
  • ½ cup fresh herbs (like basil, cilantro, and/or mint) (roughly chopped)
  • ½ cup edible flowers (left whole)
  • 9 rice paper spring roll wrappers
  • 3 Tbsp almond butter (45 g)
  • 1 Tbsp soy sauce (15 mL)
  • 1 Tbsp lime juice (15 mL)
  • 1 Tbsp honey (15 g)
  • 1 tsp grated ginger (5 g)
  • 1 Tbsp hot water (15 mL)

Instruction

  • Sauce: Combine all “Sauce” ingredients in a small bowl (or use your favorite spring roll dipping sauce!)
  • Prepare: Thinly slice all veggies into strips (a mandoline slicer makes this easy, especially for the radishes). They should be a little shorter than the length that you'll want your finished spring rolls to be. Arrange fillings near your work space.
  • Roll: Fill a shallow dish with hot water. Working one at a time, gently place a rice paper in the hot water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface (I like to use a wet wooden board). Working quickly, stack fillings on the rice paper in a long narrow row, leaving about 2 inches (5 cm) on either side. I like to place the flowers down first so they show through the wrapper. Fold the sides of the rice paper over the mound, then gently roll.
  • Serve: Cover finished spring rolls in a damp paper towel until ready to eat. Serve with almond butter dipping sauce, optionally sliced in half to serve.