Raw Rainbow Spring Rolls (Vegan, Gluten-Free)

Ingredients

• Almond Dipping Sauce
•  
• ½ cup almond butter
• 3 tablespoons wheat free soy sauce or coconut aminos
• 4 tablespoons rice vinegar
• 2 tablespoons water
• 1-2 tablespoons coconut sugar
• 1 serrano chili or thai chili, stemmed and thinly sliced (optional)
•  
• Asian Dipping Sauce
•  
• 3 tablespoons rice wine vinegar
• 3 tablespoons wheat free soy sauce or coconut aminos
• 1/2 teaspoon coconut sugar
• 1 scallion, thinly sliced
• 1/2 teaspoon toasted sesame oil
• 1 serrano chile, stemmed and very thinly sliced (optional)
•  
• Vegetable Rolls
•  
• 1 yellow beet, scrubbed and very thinly sliced
• 2 radishes, very thinly sliced
• 2 large carrots, julienned or shredded
• 2 cups purple cabbage, very thinly sliced
• 1 ½ cups sunflower sprouts or other sprouts
• 4 lettuce leaves, torn
• 1 avocado, sliced
• 24 small basil leaves
• 12 Vietnamese spring roll rice wrappers

Instructions

1. For the almond and asian dipping sauces, combine all ingredients in two separate medium bowls and whisk until smooth, then transfer to a serving dish.
2. For the vegetable rolls, first prepare the vegetables. Slice the beets and radishes very thin (a mandoline is very helpful here). Julienne the carrots, thinly slice the cabbage, tear the lettuce and thinly slice the avocado. Put all the vegetables into separate bowls.
3. Fill a large shallow bowl with hot water.
4. Soak 1 rice paper wrapper at a time in the water for 20 seconds until just pliable.
5. Spread the wrapper on a work surface. Put some of the beets, cabbage, sprouts, lettuce, avocado and basil in the middle.
6. Fold the sides inward and tightly roll the wrapper up round the filling.
7. Serve with rolls with the dipping sauce.

https://www.truewellth.org/raw-rainbow-spring-rolls-vegan-gluten-free