If you’ve been following along for a while you might have noticed that I’m a little obsessed with Veggie Spring Rolls…
I can honestly say that since the first time I tried these I’ve probably had them at least once a week, every week. I mean, they’re gorgeous, easy to make, healthy, delicious, fresh, & did I mention delicious?!?
I love playing around with the filling and mixing it up from time to time. You gotta check out my Crispy Chicken Spring Rolls after this because those are to Live for. I also really enjoy playing with the different sauces and dips. I usually have a few different store bought peanut sauces in my fridge and love to mix a few of them together for a quick dip when I’m making these at home. But you guys, I think I’ve finally found the PERFECT dip. The one I’ve always wanted. The sweet, creamy, salty, spicy one. The nutty yet low calorie one. And the best part is. I made it myself. At home. With just a couple of random kitchen staples that I KNOW you have in your kitchen right NOW.
Check out one of my first blog posts, Pretty Girls Eat Veggie Spring Rolls for detailed instructions on How to Roll a Spring Roll.
What are we still over here chatting about? Let’s go!
Rainbow Summer Rolls & Spicy Almond Dip
Spicy Almond Dip:
1/2 cup almond butter
(I used unsalted creamy almond butter but you could also use crunchy, peanut, or cashew – your choice!)
1/4 cup soy sauce (or tamari)
3 tbsp sesame oil
3 tbsp Sriracha
2 tbsp maple syrup
1/4 cup water
1 tsp ground ginger
Rainbow Spring Rolls:
Basil, Cilantro, Mint – Optional & Delicious
Crushed Peanuts – Optional & Delicious
- Roll up your rainbow spring rolls.
- Make your dip by whisking together all the ingredients except the water.
- Add a tiny bit of water at a time while whisking to smooth and thin out your sauce.
- Taste and add more sriracha if you like it extra spicy.
- Dip & Chew & Repeat until all your rolls are gone.
Enjoy it Veganly Much!