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Spring Rolls with Almond Dipping Sauce

One of our favorite ways to increase veggie intake, these Spring Rolls are just as fun to wrap and roll as they are to eat.

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 4

Appetizer Dinner Lunch Plant Milks Quick & Easy Snacks Summer Eats

Bright colored vegetable spring rolls sit in the center of the image with almond butter dipping sauce in a separate container. Califia Farms Unsweetened Almondmilk sits in the back of the image.

Ingredients

12-14 spring rolls wrappers

12 ounces block tofu

2 tablespoons tamari or coconut aminos

Assorted vegetables, such as purple cabbage, carrots, cucumber, and lettuce

For the almond butter dipping sauce:

3-4 tablespoons almond butter, depending on desired consistency

1/4 cup Califia Farms Unsweetened Almondmilk

1 tablespoon tamari/coconut aminos

1 teaspoon rice vinegar

Squeeze of lime juice to taste

Directions

Drain tofu and cut into long, medium-sized strips. Dry well with paper towels and then season with tamari/coconut aminos. Heat a skillet and sear tofu on all sides. When it’s finished, let cool.

In the meantime, make the dipping sauce. Whisk together almond butter, Unsweetened Almondmilk, tamari/coconut aminos, rice vinegar and lime juice until combined. Set aside until ready to serve.

Once tofu has cooled, soak your spring roll wrappers one at a time in warm water to soften.

Place wrapper down on a cutting board and stuff with tofu and any of your vegetables of choice. Seal the wrapper shut by folding it over and wrapping the sides together until a spring roll is formed. Repeat until you use all your ingredients and serve with your dipping sauce. Enjoy!