Veggie Spring Rolls with Peanut and Soy Free Dipping Sauce
  • Spring Rolls:
  • 6-8 round rice paper sheets
  • 2 carrots, julienned
  • 1 cucumber, seeds removed and julienned
  • 1 red bell pepper, julienned
  • 2 avocados, sliced
  • 1 cup pea sprouts
  • 1 jalapeno, seeds removed and julienned (optional)
  • ½ cup fresh basil leaves

  • Peanut and Soy-Free Dipping Sauce
  • ⅓ cup creamy almond butter
  • ¼ cup water
  • 2 tablespoons coconut aminos
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sea salt
  1. Combine all sauce ingredients and set aside.
  2. Prepare all spring roll ingredients and set aside, conveniently ready to add to your rolls.
  3. Individually rinse one rice paper sheet under moderately warm water or dip into a large bowl of warm water. (Either way works).
  4. Lay rice paper down on a clean plate. As it sits it will become more and more pliable and easy to work with.
  5. Add a bit of each spring roll ingredient to the middle of the rice paper sheet, measuring out how much would need to go in each roll depending on how many you are making.
  6. Once you've added all of the ingredients, fold in the sides of the roll as if you are about to roll a burrito.
  7. Once the sides are folded in, gently roll the rice paper around the ingredients going slowly as to not break the rice paper but also being sure to roll it as tightly as possible. The rice paper will stick to itself insuring a tightly rolled pocket of ingredients.
  8. Once you've completed all rolls, slice each on the diagonal and serve with your dipping sauce.
Recipe by Anya's Eats at