Ingredients

The following ingredients have 4 Servings
  • 2 large carrots
  • 1 red bell pepper
  • 1 avocado
  • 1 mango
  • 1/2 cucumber
  • 1/2 jalapeno
  • 2 cups arugula
  • 1/2 cup fresh basil
  • 1/2 cup fresh mint
  • 6 to 8 rice paper spring roll wrappers
  • 1/2 cup salted roasted almonds
  • 1/2 cup canned coconut milk (120 mL)
  • 1 Tbsp lime juice (15 mL)
  • 1 Tbsp soy sauce (15 mL)
  • 1 Tbsp honey (15 g)
  • 3 cloves garlic

Instruction

  • Sauce: Combine all “Sauce” ingredients in a blender until smooth.
  • Prep: Thinly slice all veggies and arrange near your work space.
  • Roll: Fill a shallow dish with warm water. Working one at a time, gently place a rice paper in the water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface. Stack veggies and herbs on the rice paper in a long narrow row, leaving about 2 inches on either side. Fold the sides of the rice paper over the mound, then gently roll.
  • Serve: Cover finished spring rolls with a damp paper towel until ready to eat. Serve with almond butter dipping sauce, optionally sliced in half to serve.