Fresh veggie spring rolls with roasted almond sauce

I love fresh spring rolls! Fresh vegetables wrapped in rice paper – so simple, healthy and look how elegant. You find one of my recipes below, but of course you can replace some of the vegetables with your favorites. Just think about the different textures; e.g. crispy cucumber or carrot with a smooth avocado. You can also add fish, shrimps, chicken or meat.

I made a new sauce this time. It’s an almond sauce instead of a peanut sauce. I think it’s a great substitute for everyone with peanut allergy or who actually prefer almonds to peanuts. You can also serve your spring rolls with a traditional fish sauce based sauce or a sweet chilli sauce, if you prefer that.

Ingredients (appetizer – 4 pers):

Spring rolls

  • 12 rice papers
  • 1/3 red cabbage
  • 1/2 cucumber
  • 3 carrots
  • 5 radish
  • 1 mango
  • 2 avocado
  • 1/2 lemon (juice)
  • 3 green onions
  • 1 romaine lettuce
  • 1 chilli
  • fresh mint

Almond sauce

  • 1/3 cup ground roasted almonds
  • 1/2 tsp sambal oelek
  • 1” fresh ginger
  • 3 tbsp Japanese soy sauce
  • 1 tbsp sesame oil
  • 3 tbsp olive oil
  • 1 lime (juice)

Almond sauce

If you use a mix processor, you can use whole roasted almonds. If not, use ground almonds. Add almonds, sambal oelek, fresh ginger which is peeled and chopped, soy sauce, sesame oil, olive oil and juice from one lime into the processor boil. Mix everything together.

Spring rolls

Start cutting all vegetables. Cut the red cabbage in thin slices. Cut the cucumber thin lengthwise. Peel the carrots and cut thin lengthwise. Cut the radish thin. Peel the mango and the avocado and cut thin lengthwise. Press some lime juice over the avocado to keep it fresh. Cut the green onion thin lengthwise. Break the romaine lettuce in smaller pieces. Cut the chilli really thin.

For the rice papers, I normally use a sauce pan. Fill the pan to half with water and heat to 100ºF. Dip the paper into the water for 20 seconds and take it out and place it on a damped kitchen towel.

Place 2-4 pieces of each vegetable on one side of the paper. Roll one round before folding in the two sides. Then continue to roll until the other side is rolled on to the spring roll. Proceed the same way with the rest of the rice papers. When you have them all ready, you can cut some of them in half before serving to show the filling.

Serve your spring rolls as a appetiser or starter served on a nice big plate together with the roasted almond sauce. And yes, I think double dipping is allowed. 😉

Smaklig måltid!




My plates are from Danish Bitz (Gastro).


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