Veggie Summer Rolls with Spicy Sunflower Butter Dipping Sauce

Veggie Summer Rolls with Spicy Sunflower Butter Dipping Sauce
Veggie Summer Rolls with Spicy Sunflower Butter Dipping Sauce. Heather Cristo
  • 30 mins
  • Prep: 30 mins,
  • Cook: 0 mins
  • Yield: 12 servings

These right here are Pia’s most-requested snack. I guess I should feel lucky that she had an old favorite that missed the allergy boat—fresh summer rolls. She will order a dozen of these for herself at a Thai restaurant and swat other peoples’ hands away, and does the same thing at home. But I love to make her happy with a big batch of these, and I also find them an easy and healthy “eat on the go” snack for me as well. If I keep a bunch in the refrigerator, I can grab one of these when I might be tempted to grab a cookie, and it takes the edge off my hunger.

What You'll Need

  • Spicy Sunflower Butter Dipping Sauce:
  • 1 chili pepper (red Fresno, minced, with seeds)
  • 2 cloves garlic (finely minced)
  • 2 tablespoons ginger (fresh, finely minced or grated)
  • 2 tablespoons scallion (thinly sliced)
  • 2 tablespoons vinegar (rice)
  • 2 tablespoons coconut aminos (see below)
  • 2 tablespoons sunflower butter
  • 2 tablespoons Sriracha (plus more as needed)
  • 1 tablespoon sesame oil
  • 1/2 cup coconut milk (unsweetened)
  • 12 spring roll wrappers (Rose brand is easy to find and is made with rice and tapioca flour)
  • Fillings:
  • 3 cups rice noodles (stick, cooked )
  • 1 large avocado (sliced)
  • 1/2 cup cucumber (julienned)
  • 1/2 cup carrots (julienned)
  • 4 scallions (julienned)
  • 2 chili peppers (red Fresno, seeded and thinly sliced)
  • 1/2 cup basil (fresh Thai, leaves loosely packed)
  • 1/2 cup mint (fresh leaves, loosely packed)
  • 1/2 cup cilantro (fresh leaves and stems, loosely packed)

How to Make It

  1. To make the spicy sunflower butter dipping sauce: In a blender, combine all the sauce ingredients and puree on high until you have a smooth sauce. Season with extra Sriracha, if desired. Refrigerate until ready to use or for up to 3 days.

  2. Fill a pie plate with hot water, put a rice paper wrapper in the water, and soak for 20 to 30 seconds, until soft and pliable.

  3. Gently lay the wrapper on a work surface. In the center of the wrapper, place a smallish pile of the fillings of your choice.

  1. Carefully fold the sides over toward the center of the filling so they cover half of your little pile on each side, then begin to roll the wrapper around the filling into a cigar shape. Pile the rolls on a platter as you finish them.

  2. Serve immediately with the dipping sauce, or wrap the platter in plastic wrap up and refrigerate for up 24 hours.

SUNFLOWER SEEDS have amazing levels of vitamin E, which is a major player in fighting inflammation and reducing the symptoms of asthma and arthritis. A quarter cup of sunflower seeds gives you 82 percent of your recommended daily vitamin E.

COCONUT AMINO ACIDS are an alternative to soy sauce, and it does not taste like coconut. It comes from the sap of coconut tree blossoms. The sap is raw, a very low glycemic index ranking, an abundant source of 17 amino acids, minerals, vitamins and has a nearly neutral pH.

Read about how Heather changed her and her family's lifestyle in How to Feed a Family with Allergies!

Recipe reprinted from Pure Delicious by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC