Peanut, gluten and soy-free, vegan option.
These are a scrumptious healthy twist on the spring rolls you can find when out and about. Free of soy, icky inflammation causing oils and mystery sugars. Full of love, protein, and omega’3 fatty acids (the fats essential for our body systems, and only found in the diet. Read: Omega-3’s = sexy skin + a happy brain). My friend Katie was visiting and we decided to make these as a fun treat. I recommend putting the whole fixin’ spread on your table, communal style; making one, eating it, and then making another. If you are magical and have any left over, these make a great grab n’ go powerhouse snack for the week!
1 pack of vietnamese spring roll wrappers (I look for the ones w/o extra additives)
1 avocado, sliced in thin strips
1 filet wild-caught salmon, baked (can omit for vegan options, or replace with quinoa)
2 carrots, julienned
1 handful cilantro, stems removed
1 large handful kale, finely chopped
1/3 C hemp seeds
1 pie pan, filled with warm water
1 lime, quartered
1/2 C. chopped almonds
How: Place 1 spring roll wrapper in warm water, leave for a few minutes, until soft and transparent. Pull out, place on a cutting board and doctor it up with all the accoutrements, including almonds and a squeeze of fresh lime. I sprinkle an un-lady like amount of hemp seeds for added Omega-3’s and protein. Roll ’em up, and dollop with Almond sauce (below). Dip each bite in hemp seeds for extra beauty and oomph.
Raw Almond Sauce
- 3/4 cup organic creamy raw almond butter
- 1/4 cup plus 2 tablespoons water
- 2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)
- 4 1/2 teaspoons tamari or braggs amino acids
- 1 tablespoon raw honey
- 2 1/4 teaspoons chile-garlic paste (if you like spice!)
- 1 medium garlic clove, mashed to a paste
- 1/2 teaspoon toasted organic sesame oil