5 from 84 votes
Fresh Rainbow Rolls with Almond Shallot Sauce
Fresh Rainbow Rolls are wrapped spring rolls filled with crisp julienned vegetables and fresh herbs, served with a creamy almond shallot dipping sauce. The rolls feature a variety of textures from crunchy cucumbers and carrots to tender avocado, balanced by the herbaceous notes of mint, cilantro, and basil. The almond sauce adds a mildly sweet and savory richness, complementing the lightness of the rolls.
Prep Time
30 mins
Total Time
30 mins
Servings:
12
rolls
Calories:
213 kcal
Course:
Lunch, Dinner
Cuisine:
Thai, Vietnamese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 rolls
Amount Per Serving
Calories 213
% 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.