CA GROWN Spring Rolls with Almond Butter Dipping Sauce
This spring roll recipe wraps California cantaloupe, table grapes, grilled chicken, and leafy greens in rice paper for a stunning light meal. Just be sure not to overstuff your rice paper rolls, or they could burst. Less is actually more with this recipe.
Ingredients
For the almond butter dipping sauce:
- 1/4 cup creamy almond butter
- 4 tsp soy sauce or Tamari
- 1 1/2 TBSP water
- 1 TBSP lime juice
- 1 TBSP rice vinegar
- 1 tsp chili garlic sauce
- 1 tsp honey
- 1/2 tsp grated fresh ginger
- 1/2 tsp grated garlic
For the CA GROWN Spring Rolls:
- 8 pieces rice paper
- 8 leaves butter lettuce
- 8 leaves green leaf lettuce
- 4 ounces rice vermicelli prepared according to the package directions.
- 1 small cantaloupe halved, peeled, sliced very thin on a mandoline or with a sharp knife.
- 1 leftover chicken breast or thigh sliced and diced very small
- 1 cup assorted fresh herbs a mix of Thai basil, mint, and cilantro
- 1 cup thinly sliced table grapes red, green, or black
- 1 TBSP sesame seeds optional
- 1/4 cup edible flowers optional
- 2 small golden or candy cane beets sliced thin on a mandoline or with a sharp knife, then cut into thin matchsticks.
Instructions
For the Almond Butter Dipping Sauce:
- Combine all of the ingredients into a small jar with a tight-fitting lid. With the lid tightly secured, shake the jar until all of the ingredients are combined. If you would like a thinner dipping sauce, you can add up to a 1/2 TBSP at a time, shaking the jar after each addition to check the consistency.
For the CA GROWN Spring Rolls:
- Dip one sheet of rice paper in water, shake off the excess and lay it down on a cutting board or a clean kitchen towel on a flat surface. Do not let the rice paper soak in the water.
- Carefully place two lettuce leaves at the end of the rice paper, with a small amount of lettuce leaf overhang over the edge of the wrapper onto the board. The lettuce is where we will put any juicy fillings. It will act as a barrier between the wetter ingredients and the rice paper wrapper.
- Place a small amount of the rice vermicelli on top of the lettuce. Top that with two thin strips of cantaloupe and a small amount of the cilantro, mint, and Thai basil. Top with just about 2 TBSP of the cut-up chicken. The noodles will also help to absorb the juice of the ripened cantaloupe.
- Place a small strip of 5 or 6 grape slices next to the vermicelli, but still on the lettuce, towards the middle of the wrapper.
- Sprinkle the sesame seeds, if using, and the edible flower petals from the edge of the lettuce towards the edge of the empty side of the wrapper. This will be visible on the outside of the finished roll.
- Add a small amount of the matchstick beets in a single layer towards the center of the roll next to the edge of the grapes, but off the lettuce, so they will be visible from the outside of the roll.
How to roll the spring rolls:
- Lift the edge closest to you with the lettuce leaf overhang, making sure to grab the piece of rice paper as well, and gently pull the edge up and over the filling towards the center of the wrapper. While holding the edge, fold the side ends of the rice paper over each side of the filling.
- Then, continue rolling the spring roll into a cylinder. The far edge of the rice paper will "seal" closed on its own.
- Place finished rolls on a serving platter with a lightly damp paper towel or clean kitchen towel over the rolls to keep them from drying out while rolling the rest.
Video
Nutrition
Serving: 2rollsCalories: 197kcalCarbohydrates: 26gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 18mgSodium: 287mgPotassium: 424mgFiber: 3gSugar: 10gVitamin A: 4111IUVitamin C: 20mgCalcium: 76mgIron: 2mg
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!