When you go out for Asian food, there’s one thing you can usually count on: someone will want to order summer rolls for the table. It’s time to add this delightfully light dish to your personal cookbook! Essentially a salad wrapped in a sheet of rice paper, summer rolls are typically served with peanut dipping sauce; however, this recipe provides a unique and allergy-friendly upgrade with an easy-to-make sunflower seed butter sauce.
Vegan Avocado Summer Rolls with Sunflower Seed Butter Dipping Sauce
Ingredients
- 1 pkg. rice paper roll wrappers
- 1 box Explore Cuisine Asian Selection Organic Brown Rice Pad Thai Noodles
- 1 tsp. Redmond Real Salt Garlic Salt
- 2 carrots thinly sliced
- 1 cucumber thinly sliced
- 1/4 head romaine lettuce torn into pieces
- 1/2 cup broccoli sprouts
- 3/4 cup fresh cilantro
- 3 green onions sliced into small pieces
- 1 avocado cut into thin pieces
Dipping sauce
- 1/4 cup SunButter Organic Sunflower Butter
- 2 tsp. Vitacost Organic Honey
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. liquid aminos
- 1 Tbsp. sunflower seeds
- 1 Tbsp. garlic & chili cold-infused sesame oil
- 1/2 tsp. red chili flakes
Instructions
-
Cook noodles according to package instructions. Rinse with cold water and set aside.
-
In small bowl, mix together ingredients for dipping sauce.
-
Submerge rice paper sheets in warm water and let sit until soft, about one minute. Fill each sheet with a handful of vegetables and noodles. Sprinkle with garlic salt and roll according to package directions.
-
Serve spring rolls with dipping sauce.
Recipe Notes
Make it simple - add all of these ingredients to your cart with one click.
