Ingredients

The following ingredients have 4 Servings
  • 3 Tbsp almond butter (45 g)
  • 1 Tbsp soy sauce (or tamari for gf, 15 mL)
  • 1 Tbsp lime juice (15 mL)
  • 1 Tbsp honey (or maple syrup, 15 mL)
  • 1 tsp grated ginger (5 g)
  • 1 Tbsp hot water (15 mL)
  • 8 radishes
  • ¼ head red cabbage
  • 1 red bell pepper
  • 1 avocado
  • 1 red or chioggia beet
  • ½ cup basil (10 g)
  • 5 green onions (sliced lengthwise)
  • 6 - 8 rice paper spring roll wrappers

Instruction

  • Sauce: Combine all “Sauce” ingredients in a small bowl.
  • Prepare: Thinly slice all veggies and arrange 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 wooden board). Working quickly, stack veggies and herbs on the rice paper in a long narrow row, leaving about 2 inches (5 cm) on either side. 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.