Fresh Rainbow Rolls with Almond Shallot Sauce
User Reviews
5
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Prep Time
30 mins
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Total Time
30 mins
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Servings
12 rolls
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Calories
213 kcal
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Cuisine
Thai, Vietnamese
Fresh Rainbow Rolls with Almond Shallot Sauce
Description
The recipe requires carefully slicing cucumber, carrot, avocado, red cabbage, and fresh herbs into thin strips or leaves to create a colorful and textural filling. Spring roll wrappers are softened briefly in warm water until pliable but still firm. Two softened wrappers are layered and filled sparingly with the vegetable and herb mixture, then wrapped tightly to maintain shape and prevent tearing.
The almond shallot dipping sauce blends almond butter, fresh chopped onion or shallot, sugar, salt, Thai chili for heat, rice vinegar, coconut aminos or soy sauce, and warm water to achieve a smooth, balanced sauce that pairs well with the fresh rolls. This recipe highlights freshness and texture contrasts, making the rolls a light appetizer or snack.
Key tips include using the freshest ingredients for crisp texture, not overstuffing the wrappers to avoid tearing, and ensuring the wrappers are softened just right to remain manageable. Cutting the rolls in half makes them easier to serve and eat.
Ingredients
- 1-2 cucumber julienned
- 1-2 carrot julienned
- 1 avocado sliced
- 1 cup red cabbage thinly sliced, or green cabbage
- 1 cup mint fresh leaves
- 1 cup cilantro fresh leaves
- 1 cup basil leaves fresh
- 1 package spring roll wrappers
Almond Dipping Sauce
- ½ cup almond butter or roasted almonds
- 1 tablespoon sugar or agave syrup
- 1 tablespoon onion fresh chopped, or shallot
- ½ teaspoon salt or to taste
- ½ teaspoon Thai chili optional, or more
- ¾ cup water warm
- 1 tablespoon rice vinegar or white vinegar
- 1 tablespoon coconut aminos or tamari, or soy sauce
Instructions
- Thinly slice all veggies into strips and place them in separate clusters on a large plate. Remove herbs from stems and add whole leaves to the plate as well.
- Boil water and fill a very wide bowl or pie plate about halfway full, let sit for a few minutes to cool ever so slightly. Two at a time, soften spring roll sheets by dipping them into the hot water and using your fingers to move them around. Depending on the hotness of the water, it will take about 2-10 seconds for them to soften. They should be pliable but not mushy and falling apart, think al dente pasta, as they will continue to soften even out of the water. Layer two softened spring roll sheets on top of one another on a cutting board (wood works well here) and fill the bottom third with a bit of each veggie and herb, do not overstuff! Less is more here. Roll up like you would a mini burrito, tucking in sides and rolling up tightly. It will conveniently stick to itself, making this very easy. Cut in half and place on serving plate.
- In a blender combine all ingredients for almond dipping sauce and process for 10-20 seconds until very creamy. Transfer to a small bowl and top with chopped scallions or additional chopped chili pepper, if desired.
Notes
- Use the freshest vegetables and herbs to keep the rolls crisp and flavorful.
- Do not overfill the wrappers; a light filling makes wrapping easier and prevents tearing.
- Softened wrappers should be pliable but not mushy, like al dente pasta, for best handling.
- Cut the rolls in half after rolling to serve manageable portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 3mg | 1% |
| Sodium | 317mg | 13% |
| Potassium | 260mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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