Vietnamese Spring Rolls with Orange-Almond Sauce

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I very rarely veer off my “tried and true” basic recipe for Vietnamese Nuoc Cham (dipping sauce with lime juice, fish sauce, chili peppers, sugar, water) for Vietnamese Spring Rolls. It’s easy, predictable and I can make the sauce just by taste without measuring anything!

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But just because I *LOVE* something doesn’t mean that my entire family loves it too. My fish-fearing husband won’t touch it….and therefore my kids won’t dip in it either. Sigh. I keep telling the kids that, “Buddha is a happy eater (see his belly!?) and he would want you to eat like Mama, not Dad.”

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My friend, Blender Girl (okay, her name is really Tess) just came out with a cookbook called The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes.

I found a recipe for Orange Almond Sauce for Vietnamese Spring Rolls. Big massive hit all around. It’s creamy, light and made with almond butter and fresh citrus juices for something a little different.

If you vow to cook a little healthier this summer – take a look at Tess’ book with 100 recipes that are good for you. The blender does all the hard work! The book features smoothies you’d expect from a blender book – as well as sauces, soups, marinades, dressings and desserts.

The book is currently #3 cookbook on Amazon!

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Vietnamese Spring Rolls with Orange Almond Sauce Recipe Video


Vietnamese Spring Rolls with Orange Almond Sauce Recipe

Servings: Makes 16 rolls Prep Time: 15 minutes Cook Time: 15 minutes
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You can make these rolls up to a day ahead. Here's what you need to remember: Place the rolls on a clean, dry plate in a single layer. If you want to stack multiple layers, place a sheet of plastic wrap between each layer. This prevents the rolls from sticking to each other. When all rolls are done, make sure you cover everything with plastic wrap - this prevents the rice paper from drying out in the refrigerator.

If you can't find almond butter - you can use any type of nut butter.

OPTIONAL: Soak the matchstick carrots and julienned cucumbers in 3 tablespoons of seasoned rice vinegar. It will add the amazing "zing" that you'll love!

Recipe adapted from The Blender Girl by Tess Masters


6 ounces dried rice vermicelli noodles
16 large dried rice paper wrappers
8 large lettuce leaves, preferably soft ones, halved and hard ribs removed
1 cup, matchstick cut carrots
2 cucumbers, julienned
1-2 avocado, pitted, peeled and sliced
1-2 bell pepper, cored, julienned
1 cup loosely packed cilantro
1 cup loosely packed mint
1 cup loosely packed basil

1/4 cup water, plus more as needed
2 tablespoons freshly squeezed lime juice
3 tablespoons freshly squeezed orange juice
1/2 cup raw almond butter
1/2 teaspoon minced ginger
1 teaspoon honey or coconut nectar
1/2 teaspoon finely chopped garlic
1/2 teaspoon wheat-free tamari or soy sauce
1 teaspoon roasted sesame seeds


Soak the noodles in hot water for about 20 minutes, until soft. Drain.

To assemble the rolls, fill a shallow dish half full with hot water (hot to the touch but not boiling. and submerge one rice paper wrapper for 5 seconds, let excess water drop off.  Place wrapper on a clean, dry surface and fold in half to form a half-circle. The wrapper should still be a bit stiff, but will soften by the time you've finished filling with vegetables.

Place a lettuce leaf in the middle of the half-circle and top it with a forkful of noodles, and then add a bit of each of the vegetables and herbs.  Carefully roll up the Vietnamese Spring Roll and set it on a dish, seam-side down in single layer. Repeat with the remaining wrappers and filling. If not serving immediately, chill in the fridge, covered with plastic wrap. 

To make the dipping sauce, throw all of the ingredients into your blender and puree on high for about 1 minute, until well combined. You may want to add an additional tablespoon or two of water to thin out the sauce. Stir in sesame seeds. Serve alongside the rolls.


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Comments 34

  1. Barbara

    I’m with your hubby and kids when it comes to fish sauce, and I would love the veggies and all the zing from citrus and vinegar, but rice wrappers? I never seen them for sale, but now that I see them in action, they made me laugh! Those spring rolls look like veggies in a condom, LOL! Sorry, Jaden; my bad. They look delicious! ;-D

  2. Cheryl c

    Any chance you would send me your original recipe with the fish sauce dipping sauce? Please?

  3. Angel Reyes

    It looks wonderful. Thanks for sharing! I don’t eat fish, or fish sauce, but I’m determined to start eating them soon. In the meantime, I’ll stick with the fishless sauce, lol

  4. caryl hodgdon

    Thank you these just look like spring. Will be making them tomorrow-our 1st 80 degree day in 8 mos.

  5. Bee

    Can’t wait to give these a try – but what else can I use instead of the raw almond butter?

  6. The Blender Girl

    Thanks for featuring this recipe Jaden, and for your lovely support of my book. I really appreciate. I am so glad you and your family enjoyed it. You’re the best! xxxx

  7. Michelle

    How would you suggest making these with the avocado if I want to make it advance and saran wrap it? Won’t they avocados turn brown? Any suggestions are appreciated!! Thanks!

  8. Bill Ethan

    Your recipe for Orange Almond Sauce for Vietnamese Spring Rolls seems really amazing, and i love the way make it easier to prepare with good explanations. And thanks for the tips on how to stack multiple layers, i’ll try that.

  9. Bill Ethan

    i tried it and the best part of it for me was the noodles, and the roasted sesame seeds, i guess i did a better job for the almond sauce, well i hope to get the combination right next time, thanks.

  10. Bill Ethan

    please if you have any recipe on how to use orange almond sauce, let me, i’ll like to try it on a different recipe.

    1. SteamyKitchen

      You can also add a 1 tablespoon of white wine vinegar, shake and make a really nice dressing for coleslaw. If you also add a little water to thin it out, it’s a salad dressing!

  11. Kim Pawell

    Hi Jaden, Thank you for your tutorial on spring rolls. The orange almond sauce is terrific and will help out the members of my family that fear fish sauce. I also love your tutorial on how to make curly green onion garnish! So simple and great! Loved your talk at BlogherFood. Thank you!

  12. Linh Kieu

    I love this sauce! I have always made my sauce for summer rolls using almond butter and soy sauce instead of peanut butter and hoisin like most people, but never thought about adding orange juice. Thanks for the inspiration! I have tried it with tahini too – very good!

  13. Aliah Alsarraf

    Excellent recipe. So very delicious and so easy to make. Thank you so much for sharing. *munch munch* Yumm!

  14. Mary Jo

    My oh my can not wait to try this sauce, I want to make them for a baby shower … it is alright to make the night before?? I never saw anyone fold the rice paper in half .. .. is there a reason that u do this???

    I so look forward to hearing back for you ~

    Mary Jo

    1. Post

      Mary Jo – The rice paper folded in half makes rolling SO much easier. And prettier too. I don’t like making the night before, they just don’t taste that great and the wrapper can dry out. You can make them the morning of.

  15. James-Albert Sparks

    Dear Steamy Kitchen: Your blog is great. I look forward to the next recipe. J-AS

    1. Post
  16. Beth

    I would love to make these. Sound so darn healthy and look that way too, but not the sauce. Would much rather have a soy type dipping sauce. Any suggestions for that sauce?

  17. Jan Crane


    I made these and they stuck together and stuck on the plate. How can you lay one on top of the other like in the picture and get them apart. should I spray them with oil?

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