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Veggie Spring Rolls With Almond Ginger Dipping Sauce

Light and delicious lunch!

Serves 2


  • 1 cup shredded Napa cabbage

  • 1 cup shredded carrot

  • 1/2 cup finely sliced green onion

  • 1 red pepper, thinly sliced

  • 6 large shiitake mushrooms, grilled and sliced thin

  • 2 cups bean sprouts

  • 1/2 cup chopped cilantro

  • Salt and freshly ground pepper

  • 8 (8-inch square) spring roll wrappers

Dipping Sauce (Makes Approximately 4 Servings)

  • 1/3 cup almond butter

  • 1/8 cup tamari (gluten free soy sauce)

  • 1 garlic clove

  • 1 green onion

  • 1/2 inch piece of fresh ginger, peeled

  • 1 tsp red pepper flakes

  • Juice of 1 lime

  • 1 Tbsp. sesame seeds

  • 1-2 Tbsp. water


  • Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with dipping sauce.

  • To make the dipping sauce: Place all ingredients in a bullet blender and blend until smooth. (If using a standard size blender, continue to add water 1 tablespoon at a time to help it blend.)

  • Refrigerate until ready to serve, and eat cold.

Note: Double or triple the recipe to make lunch for more than one day. These refrigerate well, and should last up to 3 days.

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