Spring Roll Recipe with Ginger Dipping Sauce
This fresh spring roll recipe is loaded with crisp veggies, fruit, and rice noodles, all wrapped in rice paper and served with a zesty homemade ginger dipping sauce. A light, no-cook meal perfect for warm weather, parties, or healthy snacking.
Ingredients
Spring Roll Ingredients
- 1 Medium Red Bell Pepper, thinly sliced
- 1 Ripe Mango, thinly sliced
- 1 Cucumber, thinly sliced
- 1 Avocado, sliced
- 6 Lettuce Leaves, ripped in half Green Leaf, Boston Lettuce
- 5 Strawberries, thinly sliced
- 1 cup Cooked Thin Rice Noodles
- sunflower seeds *optional garnish
Ginger Dipping Sauce
- 2 cups Carrots, grated
- 1 Garlic Clove, chopped
- 1 teaspoon Fresh Ginger, minced
- 1 teaspoon Sunflower Butter
- Juice of 1 Lemon
- Splash of Soy Sauce
- 1 to 2 tsbp Vegetable Oil *more or less to desired consistency
Instructions
Spring Roll Instructions
- Wash and prep all fruits and vegetables. Slice them into thin, even strips.
- Rinse and tear any lettuce or greens into roll-sized pieces.
- Cook rice noodles according to package directions, then drain and let cool.
- Slice avocado just before rolling to keep it fresh and vibrant.
- Once your fillings are prepped, take a dry rice paper wrapper and gently wet it with warm water just until it starts to soften. Place it on a clean surface and get ready to start the filling process.
- First place the sliced Strawberries on the top inside of the roll first and proceed with the rest of your fillings. Be careful not to overfill or it will be more difficult to roll. For reach ingredient think like 3-5 thin slices per ingredient.
- After it is filled, roll the wrapper as you would a burrito, tucking in the sides and rolling completely so that there is a seal to close it up.
- Repeat for the remaining spring rolls. Wet the exterior top of the roll and add some sunflower seeds for a crunchy topping.
Ginger Dipping Sauce
- Add all the dip ingredients to a blender and blend until smooth. If you prefer a thinner consistency, add a little extra vegetable oil or a splash of water until it’s just right.
Notes
*Cut only the avocado you plan to use for the servings. Save the remaining avocado for leftovers or cut more as needed to keep it fresh.
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