Fresh Cabbage & Herb Spring Rolls with Sunbutter Honey Dipping Sauce
Serves: 6 to 8
  • 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
  1. For the sunbutter honey sauce, mix the ingredients together in a small bowl until everything is well incorporated.
  2. 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).
  3. 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.
  4. Mix, mix, mix and let this mixture combine for the suggested time (keep in the fridge or room temperature).
  5. 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.
  6. Serves 4 and makes 18 - 20 spring rolls
  7. Notes: Vegans I recommend using coconut nectar in place of the honey - this is probably the closest sub. Maple syrup might also work.
Recipe by The Tasty Alternative at