June 3, 2016
Rainbow rolls with almond shallot sauce
Makes 6-8 rolls
For the rolls
1 package of spring roll skin wrappers
1 cup (225g) thinly sliced red cabbage
1 cucumber, julienned
1 carrot, julienned
1 avocado, sliced
1 cup (large bunch) fresh mint leaves
1 cup (large bunch) fresh cilantro (coriander) leaves
1 cup (large bunch) fresh basil leaves
For the almond dipping sauce
1/2 cup (115g) almond butter
3/4 cup (170ml) water
1 tablespoon rice or white vinegar
1 tablespoon coconut aminos, tamari, or soy sauce
1 tablespoon sugar or agave syrup
1/2 teaspoon salt, or to taste
1 tablespoon fresh shallot or onion
1/2 teaspoon fresh Thai chili (optional)
1. Place all the sliced veggies in separate clusters on large plate. Remove herbs from the stems and add whole leaves to the plate as well.
2. Boil the water and fill a very wide bowl or pie plate about half way full. Let the water sit for a few minutes to cool slightly. Soften spring roll sheets by dipping them into the hot water two at a time, using your fingers to move them around. Depending on temperature of the water, it will take about 2-10 seconds for them to soften and they should be pliable, but not mushy.
3. Layer two softened spring roll sheets on top of one another on a cutting board (wood works best) and fill bottom third with a bit of each veggie and herbs — do not overstuff. Roll up each like a mini burrito, tucking in sides and rolling up tightly. Cut in half and place on a serving plate.
4. In a blender, combine all ingredients for almond dipping sauce and process 10-20 seconds until very creamy. Transfer to a small bowl and top with chopped scallions or additional chopped chili pepper, if desired.