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Vietnamese Spring Rolls with Orange Almond Sauce Recipe

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
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Servings 16 rolls



  • 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 min
  • 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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