Spring Rolls
Spring Rolls
serves 2 cooks in 25 minutes difficulty one

I’ve been making these rolls for a couple of years now and still absolutely love how playful they are to make! This is a really fun one to make with friends or family, as you can really personalise the rolls with whatever vegetables you like! They’re such a delicious lunch, snack, appetiser and a great sharing food, which i love. The dip is my favourite part of this meal as it is just so moorish. The incredible richness of the almond butter fuses with the tangy-ness from the lime juice, a burst of saltiness from the tamari and a touch of sweetness from the maple syrup to create the most incredible rich dip. Heaven in a bite!

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The Ingredients

10 rice paper rolls*

The Dip:

4 tbsp almond butter

1 tbsp tamari

1 tbsp maple syrup

2 tablespoon warm water

Juice of 1 lime

Filling:

1 large carrot

1 large beetroot

1/2 cucumber

1 avocado

Method

Start by making the dip, just add everything to a mixing bowl and stir until smooth! Put to the side. Peel and chop the beetroot, cucumber and carrots into thin slices. de-stone the avocado and slice the flesh into thin strips.

To make the rolls: Place the rice paper into a bowl of warm water for a few seconds, remove and allow the rice paper to soften. Then in the middle of the rice paper place a few strips of beetroot, carrot, cucumber and avocado.Fold the top and the bottom of the paper over then the right side and then roll! Continue to do the same with the rest of the rolls. When they’re ready – dip and enjoy!

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