When we get take out from a Thai or Chinese restaurant, one of my favorite appetizers to get is spring rolls! They are usually packed with veggies, which give an incredible crunch and is so satisfying. This is why I’m so excited to share with you a homemade spring roll recipe today! This recipe is just as delicious as any restaurant and even packed with plant-based protein! One of the best parts is the creamy orange almond peanut butter sauce to dip your yummy rolls into!
Have you ever cooked with tofu? What makes it such an amazing plant-based protein is that it takes on whatever flavors you add to it or cook it in! It pairs amazing with veggies making this an incredibly filling, nutritious and complete meal for lunch or dinner!
HEALTH BENEFITS OF SPRING ROLL INGREDIENTS
Almond butter is a monounsaturated fat, which is considered a healthy fat! It may lower your “bad” LDL cholesterol and even raise your “good” HDL cholesterol. It also helps with control blood sugar levels after eating. The magnesium found in almond butter may help with insulin sensitivity.
Purple cabbage may help with the prevention of heart disease due to its antioxidant called anthocyanins. Anthocyanin are what also give cabbage it’s beautiful purple color. Cabbage also contains prebiotic fiber, which help feed your good gut bacteria! This is essential for overall gut health and may help with improving digestion.
Carrots are rich in beta-carotene, which converts to vitamin A in the body. This is important for healthy vision and immunity! They also contain biotin, potassium, B6 and fiber making this root veggie one incredible crunchy addition to any meal.
If you make these Spring Rolls, please share a photo on Instagram and tag me @HealthyGroceryGirl so I can easily find and like your creations! It’s so fun to connect with you and see what recipes you’re enjoying.
For more HGG recipe ideas you can also visit the HGG YouTube channel here!
- 3 tablespoons Limoneira navel orange juice
- ½ cup canned coconut milk
- ¼ cup almond butter
- ¼ cup peanut butter
- 2 tablespoons liquid aminos (or soy sauce)
- 2 tablespoons sriracha
- 2 tablespoons maple syrup
- 6oz extra firm tofu, cut into sticks
- ¼ cup cassava flour
- 1/3 cup coconut milk
- 1 egg, whisked
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- Rice paper wrappers
- Rice noodles
- Purple cabbage
- Fresh basil
- Fresh cilantro
- In a medium bowl, whisk together sauce ingredients.
- Add black pepper and salt into a whisked egg.
- Dip tofu sticks into egg, cassava flour and back into egg.
- Fry in a sauté pan with coconut oil for 10 minutes.
- Fill a large bowl with warm water.
- Make spring rolls by dipping rice paper wrappers in water for 10 seconds.
- Fill with veggies, herbs, noodles and a tofu stick. Wrap like a burrito and enjoy dipped into sauce!
If you love this recipe, see below for more healthy lunch & dinner recipes! As always all Healthy Grocery Girl recipes are gluten-free, dairy-free and predominately plant-based.
This video was created for the Limoneira YouTube Channel! Megan Roosevelt, RDN is the Spokesperson for Limoneira. To see all our tips & videos makes sure to visit & subscribe to the Limoneira YouTube Channel!