+QP +GF
These spring rolls are stuffed with buttery avocado, crunchy cucumbers and silky tofu, and then finished with a luscious almond-coconut dipping sauce. Perfect for a picnic outing or Sunday brunch. —AS
SERVES 2
SPRING ROLLS
½ large cucumber
3 carrots
6 spring roll papers
6 leaves of butter or romaine lettuce
1 avocado, peeled, pitted and sliced
¼ cup (62 g) cubed extra-firm organic tofu
Small handful cilantro
Small handful mint
Lemon juice
ALMOND-COCONUT DIPPING SAUCE
3½ tbsp (50 g) unsalted almond butter
¼ cup (60 ml) full-fat coconut milk
1 tsp tamari (or use soy sauce for gluten-free)
1 tbsp (12 g) coconut sugar
1 tsp lemon juice
Pinch of sea salt
FOR THE SPRING ROLLS
Thinly chop the cucumber and carrots into long, thin pieces. Warm the rice papers: pour hot water into a shallow dish and soak the rice paper in the water for 15 seconds. Move the soft rice paper to a damp cutting board. Lay it flat as you begin to layer on the veggies. Start by layering the butter lettuce first, then the avocado slices, tofu cubes, cucumbers and carrots. Top with a small handful of cilantro, mint and a squeeze of lemon juice. Gently fold one side of the rice paper over the veggies, tuck in the edges and continue to roll until it’s sealed.
FOR THE DIPPING SAUCE
Now prepare the dipping sauce by simply mixing all of the ingredients in a bowl. Cut the spring rolls in half, dip into the sauce and enjoy!