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Vegetables Rice Paper Rolls with Almond Sauce

Easy and delicious recipes for a busy week. Pair vegetables rolls with my homemade creamy sprouted almond dipping sauce for a perfect vegan and gluten free meal.


Here are the simple ingredients for rolls:

  • 6 rice paper wrap

  • 1 cup spinach

  • 1/2 cup red cabbage, chopped

  • 1/2 cup cucumber, sliced into strips

  • 1/2 cup apple, sliced into strips

  • 1/2 cup carrots, cut into sticks

  • 1/2 cup red bell pepper, sliced into strips

  • 1/2 cup mushrooms, chopped and sauté

Here are the simple ingredients for almond sauce:

  • 1/2 sprouted almond butter

  • 1 tbsp tamari

  • 1 tbsp coconut nectar

  • 1 tbsp lime juice

  • 1 tbsp ginger root, grated

  • 1/2 garlic clove, chopped

  • 1/4 cup water

  • salt, cayenne pepper to taste


Just a few easy steps:

  1. Wash, chop and prep all your vegetables.

  2. Prepare bowl with warm water. Place one rice paper wrap in the bowl of water and let it sit for 30-60 seconds, until it softens. Remove from water, pat dry on a dish towel and place on a large plate or cutting board.

  3. Fill the wrap with veggies. Start to roll the rice paper wrap over from one end, fold in the sides and then finishing rolling the wrap, and set aside.

  4. For the almond dipping sauce, combine all ingredients in a food processor and process until smooth.

  5. Serve paper rolls with almond sauce or store in the fridge.


Tip how to store leftovers:

While they are best served fresh, if you do have leftovers, I recommend it storing rice paper rolls and almond dipping sauce in the fridge, in separate air tight containers. Wrap the vegetables rolls in a clean, damp kitchen towel to prevent sticking and preserve freshness. You can keep them in the fridge up to 4 days, and the almond sauce will keep uo to 1 week. This recipe can be use for a meal prep!


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