Vietnamese Spring Rolls with Orange Almond Sauce Recipe
"You can make these rolls up to a day ahead. Here's what you need to remember: Place the rolls on a clean, dry plate in a single layer. If you want to stack multiple layers, place a sheet of plastic wrap between each layer. This prevents the rolls from sticking to each other. When all rolls are done, make sure you cover everything with plastic wrap - this prevents the rice paper from drying out in the refrigerator. If you can't find almond butter - you can use any type of nut butter. OPTIONAL: Soak the matchstick carrots and julienned cucumbers in 3 tablespoons of seasoned rice vinegar. It will add the amazing "zing" that you'll love! Recipe adapted from The Blender Girl by Tess Masters..."
INGREDIENTS
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FOR THE SPRING ROLLS
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6 ounces dried rice vermicelli noodles
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16 large dried rice paper wrappers
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8 large lettuce leaves, preferably soft ones, halved and hard ribs removed
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1 cup, matchstick cut carrots
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2 cucumbers, julienned
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1-2 avocado, pitted, peeled and sliced
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1-2 bell pepper, cored, julienned
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1 cup loosely packed cilantro
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1 cup loosely packed mint
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1 cup loosely packed basil
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FOR THE ORANGE ALMOND SAUCE
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1/4 cup water, plus more as needed
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2 tablespoons freshly squeezed lime juice
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3 tablespoons freshly squeezed orange juice
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1/2 cup raw almond butter
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1/2 teaspoon minced ginger
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1 teaspoon honey or coconut nectar
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1/2 teaspoon finely chopped garlic
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1/2 teaspoon wheat-free tamari or soy sauce
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1 teaspoon roasted sesame seeds
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