This isn’t your average veggie spring roll and it isn’t paired with you average dip either. The dip packs a lot of flavor, so make sure to smother each spring roll in it when you dive in. The most tedious part of the recipe is cutting the vegetables into thin strips. You can have fun with it and spiralize some of them, but that is up to you.
- Prep Time:15m
- Total Time:15m
- Serves: 8 servings
- Category: Entrees, Vegan, Vegetarian
Ingredients
For the Spring Rolls
- 16 –20 rice paper wraps
- 1 large zucchini, spiralized
- 1 large carrot, grated
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/2 mango, sliced into thin strips
- 1 head green leaf lettuce, thinly sliced
- 1 1/2 c purple cabbage, thinly sliced
- 3/4 c mixed fresh mint, basil and parsley
- 1 avocado, thinly sliced
For the Cashew Dip
- 1/2 c cashew butter
- 1/4 c low-sodium tamari
- 1/4 c tahini
- 1 tbsp. grade A maple syrup
- 1 tbsp. Sriracha sauce
- juice of 1 lime
- 1 tsp. freshly grated ginger
- 1 clove garlic, minced
Instructions
For the Spring Rolls
- After prepping all of the ingredients, lay them out on a platter or cutting board so you can easily grab them when you assemble the rolls.
- Prepare the rice wraps according to the instructions and add a little bit of each ingredient in the center of the wrap. Roll each wrap up like a burrito and make sure there are no tears. You want those ingredients to stay inside!
For the Cashew Dip
- Add all of the ingredients to a blender and blend until smooth. Pour the dip into a small bowl and serve with the spring rolls. Don't be shy and really coat the spring roll in this dip!
