One of our favorite food blogs, i am a food blog, recently posted a recipe for summer fresh rolls. As thai food/all food lovers, these are one of our favorite treats when dining out and we were intrigued to give it a try at home. We are starting Whole30 after labor day (more to come on that), so I thought this was the perfect lunch to transition me into the fall.
We very loosely followed this summer roll recipe, and made a few alterations based on how we were feeling.
- 1 avocado thinly sliced
- 12 rice paper wrappers
- 1 english cucumber cut into matchsticks
- 2 large carrots cut into matchsticks
- 1 cup thinly sliced cabbage
- Butter lettuce
Dip one spring roll skin into warm water for about two seconds. Remove and lay, smooth-side down, on a cutting board. Act fast because the roll gets stickier the longer you wait. Lay down one lettuce leaf in the bottom center of the wrap. (If the wrap is a clock, then think between 8:00 and 4:00) Add a small bunch of vegetables and carefully roll bottom side over filling. Fold in each side of the wrap and continue to roll until it’s all bundled up.
For the sauce:
spicy almond butter sauce (can use peanut butter if you’re not into the almond trend)
2 heaping Tablespoons almond butter
1/4 teaspoon Sriracha
1/2 teaspoon soy sauce
squeeze of lime
1/4 teaspoon brown sugar
Mix together, dip, and enjoy!