About a month after I started blogging I posted a recipe for baked spring rolls and they were my favorite food for months. I made them over and over again…until like most things I make over and over again…I became satiated (and over it). I haven’t really made spring rolls in a while. Last month (in December) I was looking for a recipe to bring to a holiday party. I thought, “What would everyone like, carnivores and vegetarians alike?” So I made some raw spring rolls and wowza they are fun to make and super yummy. I forgot how much I enjoy stuffing those little rice wrappers. And the sauce, oh the sauce! The sunbutter honey dipping sauce that accompanies these little rolls has such a delightfully complex flavor. Sunbutter is a great sub for peanut butter in traditional peanut-based sauces. Definitely give it a try.
And as you are reading this, you might be thinking, “Why on earth is Amber posting a spring roll recipe in the dead of winter?” Well folks, it’s not winter around these parts, unfortunately. We had a short freezing spell in November and for the last 8 weeks it has been beautiful spring-like weather here in poor drought ridden Northern California. Next week calls for near 80 degree weather (some sort of record I am sure). So, our un-winter is calling for some un-wintry meals these days. Oh, one final note. If you don’t like the texture of the raw rice wrappers, drop some coconut oil in a pan and fry these up (make sure to double wrap). They brown up nicely and taste like your traditional fried spring rolls. Either way, these are fun and easy to make and sure to please.
- 1½ pounds green cabbage
- 2 large carrots
- 1 cup chopped green onions
- ¼ cup chopped basil
- ¼ cup chopped mint
- 7 tablespoons coconut aminos
- ½ to 1 teaspoon garlic granules (I prefer 1 teaspoon)
- 1 tablespoon grated ginger
- Spring roll rice wrappers
Sunbutter Honey Dipping Sauce
- ¼ cup homemade sunflower seed butter
- 1 tablespoon + 1 teaspoon raw local honey*
- 2 tablespoons coconut aminos
- For the sunbutter honey sauce, mix the ingredients together in a small bowl until everything is well incorporated.
- It's important to make the cabbage filling ahead of time. This gives the cabbage time to wilt and soften. So I recommend making it the day before (or 8 to 12 hours before).
- For the cabbage filling: thinly slice the cabbage, thinly slice the carrots or use THIS tool for perfect thin noodle-like carrots, chop the green onions, mint, and basil, and add everything to a large bowl. Add in the coconut aminos, garlic, and grated ginger.
- Mix, mix, mix and let this mixture combine for the suggested time (keep in the fridge or room temperature).
- For the rice wrappers add some water to a shallow dish (I use a medium size pan). I like to soak 3 wrappers at time (it goes faster this way). When the wrappers are soft and pliable, fill with cabbage filling and fold as demonstrated in the pictures below. Set aside. They will firm up as they dry.
- Serves 4 and makes 18 - 20 spring rolls
- Notes: Vegans I recommend using coconut nectar in place of the honey - this is probably the closest sub. Maple syrup might also work.