A vegan and gluten free snack stuffed with fresh vegetables and noodles of choice. Served with a creamy dipping sauce, these Avocado Spring rolls are healthy, fun and colorful for kids and adults alike!
Avocado Spring Rolls look super fancy but are actually easier to make than you think! All it takes is a little preparation and a good rolling technique to get these delicious and HEALTHY spring rolls into your fridge!
In this recipe I use sliced avocado, carrot and red bell pepper topped with fresh arugula, but feel free to stuff your favorite vegetable or protein inside. Sometimes I add cucumber and fresh basil leaves and I have clients that LOVE pan fried tofu or tempeh inside as well.
Get creative and have fun. Spring rolls are the perfect way to use up that leftover produce in your fridge!
Avocado Spring Rolls
Okay, friends, let’s get rolling!
Specialty Ingredients For This Recipe:
Avocado Spring Rolls Recipe
AVOCADO SPING ROLLS
- 1 package spring roll wrappers
- 1 medium carrot cut into matchsticks
- 1 red bell pepper cut into matchsticks
- 1 ripe avocado sliced
- 1 package rice noodles prepared according to package instructions
- 2 Tablespoons sesame oil
- 1 teaspoon siracha or your favorite hot sauce optional
- 2 cups fresh arugula
- sea salt and pepper
CASHEW DIPPING SAUCE
- 1/2 cup cashew butter you can sub creamy almond or peanut butter
- 1/4 cup filtered water
- 1 Tablespoon maple syrup
- juice of one lemon or lime
- Pinch sea salt
Bring a large pot filled with water and 1 teaspoon sea salt to a boil and cook rice noodles according to package. Drain in a colander under cool water to remove any starch. Place in a bowl and drizzle with sesame oil, siracha and a pinch of sea salt and set aside.
Fill a large bowl with luke warm water for your spring roll wrappers.
Next cut the carrot and pepper into matchsticks, keeping each in their own pile. Slice the avocado.
To get started, place a spring roll wrapper in a bowl with filtered water for 5 seconds. Transfer to a cutting board or work station. Place 1 - 2 slices of avocado horizontally in the center of the spring roll wrapper. Top with a small handful of rice noodles, 2 pieces of carrots and bell pepper and fresh arugula.
To roll, start from the bottom and wrap up to cover all of the ingredients, next pull in the sides and then continue wrapping from the bottom up to the end.
To make the dipping sauce, place all of the ingredients into a blender and blend until smooth and creamy.