June 10, 2015
On a hot summer day, there’s nothing more satisfying than a fresh spring roll filled with seasonal vegetables and seafood. A sweet dipping sauce made with almond butter and fresh ginger takes things over the top.
Yield: 12 spring rolls
Active Time: 20 minutes
Total Time: 20 minutes
4 tablespoons smooth almond butter
1 1/2 tablespoons maple syrup
1 tablespoon fresh grated ginger
2 teaspoons tamari
Scant 2 tablespoons tamarind paste
Water, to thin
1 package of brown rice paper wrappers
6 romaine lettuce leaves, cut in halves or quarters
12 steamed shrimp, peeled and deveined, cut in half lengthwise
1/2 package kelp noodles, rinsed and drained
4 red radishes, cut into matchsticks
1 large black plum, pitted and thinly sliced
1 carrot, cut into matchsticks
2 avocados, peeled, pitted and thinly sliced, sprinkled with lemon juice and salt
1/2 cup mint leaves
1/3 cup cilantro leaves
For the sauce, combine the almond butter, maple syrup, ginger, tamari, and tamarind paste in a bowl and whisk until smooth. While whisking, slowly pour in water until the sauce reaches desired consistency.
Fill a wide bowl with warm water. Soak a brown rice paper in the water until soft, 10 seconds.
Working quickly, place the paper on a cutting board and in the center layer a piece of lettuce, 2 shrimp halves, and a small amount of kelp noodles, radish, plum, carrot, and avocado. Top with a few mint and cilantro leaves, leaving 1 inch on either side and several on the top and bottom, taking care not to overfill the wrap.
To roll, fold the bottom of the rice paper over the filling, then roll slightly forward, folding the left and right sides inward, then rolling to close. Repeat with additional rice paper and filling for the additional 11 spring rolls.
Serve immediately with dipping sauce on side.
Photo credit: Paul Delmont
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