Fresh Vegetable Spring Rolls


Recipe and image by  Dawn Hutchins.  

Recipe and image by Dawn Hutchins. 

  • ½ fresh mango, peeled, seeded and sliced thinly
  • ¼ small head purple cabbage, shredded
  • ¼ red onion, sliced thinly
  • 1 carrot, any color, cut into matchsticks (I used purple)
  • 1 medium cucumber, cut into matchsticks
  • 1 avocado, seeded and cut into slices
  • Handful cilantro (optional)
  • 10 pieces rice paper

Nutty Dipping Sauce

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  • 3 Tbsp. sunflower seed butter
  • 1 Tbsp. tamari
  • ½ lime, squeezed
  • 2 Tbsp. honey
  • 2 cloves minced garlic
  • ¼ c. filtered water filtered water, or more, to thin to desired consistency

Preparation Instructions

  1. Lay vegetables, fruit and cilantro on a plate to prepare to wrap.
  2. Blend nutty dipping sauce in a Magic Bullet or small blender.
  3. Soak each rice paper in warm water, according to package directions, or until pliable; layer a small amount of each vegetable at the base of the rice wrap; fold the bottom edge over the vegetables and fold the sides in. Roll until wrap is completely sealed; slice in half. Serve with dipping sauce.
Dan Nehring