Fresh Spring Rolls with Chili-Almond Sauce

Spring rolls are incredibly easy and flexible.  They make a great food to prepare with children, getting them hands on in the kitchen!


Brown Rice Paper/Spring Roll Paper

Lettuce, finely chopped

Cucumber, cut into long, thin slices

Carrot, shredded into matchsticks

Red Cabbage, finely shredded

Green Onion, cut to length

Chili-Almond Sauce, follows below


Make sure all of your vegetables are prepared BEFORE making rolls.  I did not note portions as this will vary based on how many of these you would like to make at a time and how much you’d like to add of each vegetable.

Moisten spring roll paper.  You will want to make these ONE AT A TIME.  This may be done by briefly submersing paper into a large bowl of warm water or by generously misting it with water in a spray bottle.

Lay wrapper on a clean counter.  Working quickly, layer a small amount of each of the roll ingredients, being mindful not to overstuff it but also noting that you will be pressing it all down as you roll them up.  I like to layer it starting and finishing with chopped lettuce so it goes all the way around the inside of my roll.  Make sure you leave about a ½” gap on either side to be able to fold the ends inward.

Be careful as the wrap will try to stick to itself.  If it doesn’t, it’s not wet enough.

Placing your hands on top of your vegetables and gently but firmly pressing down, use your thumbs to fold the paper over the top.  Gently roll to bring paper a little better than ¾ of the way around.  Fold either end directly over the peak or top of your roll.  Finish pressing your roll forward to close off.  Repeat this process until desired number of rolls are made.

With a sharp santoku, cut rolls into slices like sushi.  You will want to make sure that you get a good grip so as to not tear your roll up as you cut it.  I start with a gentle rock of the blade across the top, just enough to breach the outer layer, then cut straight downward.

Don’t worry if you don’t get it perfect at first.  It took me several tries to figure it out and develop a sort of technique.  If your paper tears, you may attempt to repair or, where the tear is small, you may simply make this a cutting point.

Chili-Almond Sauce

(May substitute for a peanut sauce or whatever you’d like)


6 tbsp Raw Almond Butter

1 tbsp Sesame Oil

½ cup Water

2 tbsp Bragg’s Liquid Aminos

2 tbsp Bragg’s Apple Cider Vinegar

2 tbsp Agave

1 tbsp Mild Sweet Chili Sauce*

1 Garlic Clove

½ tbsp Fresh Ginger, grated

1½ tbsp Green Onions (roughly 1-1 1/4), finely chopped

*If using a regular/spicy sweet chili sauce or Thai sauce, be sure to adjust accordingly so as to not make this too hot.


Combine all ingredients in a blender and blend until smooth and creamy.

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