Updated: May 31
Prep Time: 20-30 minutes
Yields: 4-5 servings
3 - carrots, shredded with a peeler
1 - cucumber, shredded with a peeler
4 tablespoons - cilantro
4 Tablespoons - mint
1-2 - avocados, cut into 20 slices
10 - rice wrappers
10 - romaine leaves or butter lettuces, cut in half
Almond Butter Sauce:
1 cup - almond butter
½ - lemon, Juiced
1 - tangerine, juiced
2 tablespoons - ginger, minced
¼ cup - coconut liquid aminos
sriracha, to taste
3 tablespoons - seasoned rice wine vinegar
water to thin
Shred carrots and cucumber with a peeler and chop all herbs. Set aside.
Slice each avocado into 8 slices.
Cut romaine/butter lettuce leaves in half so that they fit in the rice wrappers. Remove the vein from the middle.
Fill a large bowl with cool water. Place a damp kitchen towel on a cutting board. This is your work/wrapping surface.
Briefly dip one wrapper at a time in the water (about 10 seconds). Remove and lay flat on damp kitchen towel. Place 1-2 lettuce leaves, 2-3 carrots slices, 2-3 cucumber slices, 1 slice avocado and herbs in the wrapper, leaving 1-2 inches on each side. Fold the wrapper inward on both sides and then tightly roll it like a burrito. Repeat until vegetables and herbs are used.
Place the rolls on a platter. To store, place a damp paper towel between layers to keep moist. If you are transporting them, place Seran wrap between the layers of rolls and then tightly cover last layer with Seran wrap before transporting.
To make the almond butter sauce, place everything in a blender, except sriracha and water. Mix until smooth. Add 1 tablespoon of water at a time to sauce until desired consistency is achieved. Then add sriracha until spiciness is achieved. If you do not like spicy food, then skip the sriracha all together!
Place almond butter sauce in a dipping bowl and enjoy with the fresh rolls!
Feel free to add shrimp, chicken, mushrooms or any protein that you like.
Download the printable PDF here.