The Orange Almond Sauce on these Vietnamese Vegetable Spring Rolls is a tasty and refreshing snack or appetizer. They have fresh herbs, crisp vegetables, and a tangy orange almond sauce inside that makes the traditional spring roll taste even better. Great for a quick and healthy meal.
Ingredients: 8 rice paper wrappers. 2 cups shredded lettuce. 1 cup julienned carrots. 1 cup julienned cucumber. 1 cup bean sprouts. 1/2 cup fresh mint leaves. 1/2 cup fresh cilantro leaves. 1/2 cup roasted almonds, chopped. 1 orange, zested and juiced. 2 tablespoons almond butter. 2 tablespoons soy sauce. 1 tablespoon honey. 1 teaspoon grated ginger. 1 clove garlic, minced. Water for soaking rice paper wrappers.
Instructions: To get the herbs and vegetables ready, wash them and cut them into thin, even pieces. Use a whisk to mix the orange zest, orange juice, almond butter, soy sauce, honey, grated ginger, and minced garlic in a small bowl. This will make the Orange Almond Sauce. Put away. Spread warm water out in a small dish. Put one rice paper wrapper all the way into the water and hold it there for a few seconds until it softens. Taking the rice paper wrapper out of the water slowly, put it on a plate or a clean, damp kitchen towel. Cover the bottom third of the rice paper wrapper with shredded lettuce, julienned carrots, cucumber, bean sprouts, mint leaves, cilantro leaves, and chopped roasted almonds. Leave some space on the sides. First, fold the sides of the wrapper over the filling. Then, roll it up tightly from the bottom, like you would a burrito. Always roll it up tight enough that the rice paper doesn't tear. Do the same thing again with the rest of the rice paper wrappers and filling. The Orange Almond Sauce goes well with the Vietnamese Vegetable Spring Rolls. Have fun with your tasty and healthy spring rolls!
Prep Time: 20 minutes
Cook Time: 0 minutes
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