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.
Category Archives: appetizer
Fresh Cabbage & Herb Spring Rolls with Sunbutter Honey Dipping Sauce
Labels: allergy-friendly, appetizer, sauces, spring cuisine, summer cuisine, vegetarian.
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Snack Time: Sophisticated ~ Prosciutto Wrapped Figs w/ a Drizzle of Honey





Breaded Jalapeno Poppers Stuffed with "Cheese" and Bacon (dairy free, gluten free, grain free)





Three White Bean Dip Recipes: Plain, Kalamata Olive, & Spinach
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania Ruth’s Real Food 101 (Mondays), Traditional Tuesdays , Fat Tuesdays, Real Food Wednesdays, Gluten Free Wednesdays, Pennywise Platter, Simple Lives Thursday, Thriving on Thursday, Wellness Weekend, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunchbox Love Friday, Feed Your Soul Friday, Allergy-Friendly Friday, Potluck Party Friday, Super Food Sundays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays
Labels: allergy-friendly, appetizer, dairy free, dips, dips and spreads, gluten free, SCD, snacks, soy free, spreads, vegan, vegetarian.
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Sautéed Lemon Pepper Brussels Sprouts (SCD/ACD/Paleo Friendly)
-2 tablespoons oil of choice (I use grapeseed)
1. Add oil, leeks and salt to a large saute pan. Sauté on medium heat until wilted and soft (about 5 minutes).
2. Trim, slice and wash the Brussels. Add to leeks and sauté on medium heat.
3. When Brussels are slightly wilted turn off heat and add in lemon juice and mix. I like my Brussels with a bit of crunch (not mushy).
4. Serve warm or room temp (or cold). Garnish with fresh ground pepper.
Serves 4
Shared on: Cowgirl Up Mondays, Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Allergy-Free Wednesdays, Real Food Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Full Plate Thursday, Pennywise Platter, It’s a Keeper Thursday, Freaky Friday, Wellness Weekend, Fresh Bites Fridays, Lunch Box Love Fridays, Fight Back Friday, Friday Food, Superfood Sunday, GFE April Virtual Support Group.





Beet Pickled Eggs
Notes:
*Don’t throw out those gorgeous pickled beets either, add them to a salad as is, or try roasting or a saute.





Lemon Walnut Stuffed Avocados (SCD Friendly)
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Playing with my daughter in the backyard…
I enjoy our time together while Ethan naps.
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Lemon Walnut Stuffed Avocados
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Playing with my daughter in the backyard…
I enjoy our time together while Ethan naps. |





Baked Veggie Spring Rolls (gluten free, dairy free, sugar free with soy free option)
-1 cup shredded cabbage
-2 teaspoons onion powder
3. Add cooked rice noodles to veggies. Cook on medium until the flavors meld (you can add red pepper flakes to taste, but I left this out for my kids)
After mixture cools:
4. At this point you can spray the rolls with oil if you so desire, it makes them very shinny. Be forewarned, however, oil sprayed or not, the tips and ends of the rolls get very poky when cooked
*You can add just about anything you like to these rolls. Other suggestions include: mushrooms, bamboo shoots, bean sprouts, chicken/pork, onions, cilantro, basil or fennel. Have fun with your food!
*I didn’t bother making a dipping sauce for the rolls, they were tasty all on their own. But see comments for suggestions.





I love these, Amber! Yours turned out picture perfect. Mine always seem to tear and I get all frustrated with my clumsy fingers. I think that means I need more practice. Thanks for the inspiration and the recipe. Great idea to add grated ginger!
Heather, I think you might be soaking your wrappers too long. They should still be a tad crunchy when you remove them….they continue to soften and absorb moisture once removed….try that!
That’s good advice, Tessa. But I soak mine for a long time and they are very pliable and don’t break. I’m thinking the brand might be factor? At any rate, we all find what works best, right. 🙂
I’m going to try advice from each of you! My wrappers are never crunch when I wrap, so I’ll try a short soak time. And I do believe a brand change could help as well. Thank you both!
(Amber, I’m featuring these at Raw Foods Thursdays tomorrow. Thank you so much for sharing them!)
I wish I had some of these now, yum! They look delicious Amber. I hope all is well. This weather has been crazy here, beautiful, but we sure need rain.
Hi Emily. Thanks! And yes, poor dry central valley. But oh my is it no beautiful!! I so wonder what the spring will bring? Curious. Wish there was some snow for us to play in though. Maybe in the spring. 🙂 Hugs to you.
I am drooling over this dipping sauce Amber…sharing this fantastic recipe now!
Thanks Laura. You would love it! So good.
mmm I can’t remember the last time I made rice paper rolls. I am totally craving these now! Except I’ll probably do the pan fried version because it’s frigid here!
Thanks Gabby. I love the pan friend version….soooo good! I’m with ya girl. Hugs.
I have all my goodies for making spring rolls this week too! I know we both adore them…..and you’re photography skills are really improving, nice work! You have a good eye!
Thanks Tessa, you’re sweet. I feel the same about your blog…your photographs are amazing…magazine worthy! Sniff, sniff, look how far we’ve come. Ha ha. Hugs.
My family doesn’t really like rice wrappers (even though I do), but I love your idea of browning these in coconut oil! Thanks for the recipe, I can’t wait to try it!
Yes! They taste great that way. Just be sure to double wrap the rolls! Hugs.
These look wonderful Amber, it’s a long time since I ate a spring roll and the sauce – wow!
Thanks Vicky!
Yum these look so good!
Thanks Sarah.
I can’t see a Pinterest tab……do you have one?
No. But I am doing a blog redesign and will have one on there. Keep an eye out for the new blog…coming soon! Thanks.
Here is my Pinterest page:
http://www.pinterest.com/amberattta/
Oh my goodness. These were incredible! Super easy and delicious, and the sauce,,, oh that sauce! Pretty sure I at more of the sauce with my spoon than on the rolls… Even had my 7 year old help with the rolling part, which was…. interesting. LOL – totally worth the fun. Only thing I did different was use shredded coleslaw mix (cabbage, red cabbage, and carrots) instead of doing it myself… yup, I’m lazy! Thanks for the incredible recipe, and for introducing me to Coconut Aminos… new favorite thing for my kitchen!
Your comment put a smile on my face tonight! I love it. Thanks for sharing. And I totally agree…the sauce!!! So simple yet so delicious. And great tip with the pre shred veggies. Hey..anyway you can get your veggies is a win! Great job. And we also just love coconut aminos. Thanks again. Be Well. –Amber