Vietnamese Vegetable Spring Rolls
This veggie-packed Vietnamese Spring Rolls recipe make for a fresh and delicious Asian-inspired dinner that is served with the best almond coconut dipping sauce!
Ingredients
2
LargeCarrots, thinly sliced
1
Red Bell Pepper, thinly sliced
1
Avocado, pitted, thinly sliced
1
Mango, thinly sliced
1/2
Cucumber, thinly sliced
1/2
Jalapeño Pepper, thinly sliced
2cups
Arugula
1/2cup
Fresh Basil
1/2cup
Fresh Mint
6sheets
Rice Paper Wrappersup to 8 sheets
1/2cup
Roasted Almonds
1/2cup
Coconut Milk
1
Lime, juiced1 Tbsp of juice needed
1Tbsp
Soy Sauce
1Tbsp
Honey
3cloves
Garlic
Nutrition Per Serving
Calories
160
Fat
11.3 g
Protein
3.7 g
Carbs
22.9 g
Cooking Instructions
step 1
Combine Roasted Almonds (1/2 cup), Coconut Milk (1/2 cup), 1 Tbsp of Lime Juice (1), Soy Sauce (1 Tbsp), Honey (1 Tbsp), and Garlic (3 cloves) in a blender until smooth.
step 2
Arrange Carrots (2), Red Bell Pepper (1), Avocado (1), Mango (1), Cucumber (1/2), Jalapeño Pepper (1/2), Arugula (2 cups), Fresh Basil (1/2 cup), and Fresh Mint (1/2 cup) near your workspace.
