Protein Spring Rolls with Almond Butter Dipping Sauce

4.5/5 stars from 100 users. Reviews: 88.

How This Nourishes Your Body

I love the seasons changing, and my body starting to crave more raw veggies after coming out of the cold winter months. These Spring Rolls are a perfect lunch or side dish that can be filled with many different protein options. I love stuffing them with salmon, or even chicken. You can also just keep them simply filled with veggies.

I got my rice paper from whole foods and it was made from a combination of cassava flour and organic white rice and loved the taste!

These Spring Rolls go great with kale chips or glowing skin green juice!

Almond butter dipping sauce for Spring Rolls:

  • 1/3 cup organic almond butter
  • 1 small clove garlic, minced
  • 3 tsp. coconut aminos (or high-quality soy sauce)
  • 1 1/2 Tbsp. raw honey
  • 2 Tbsp. water
  • juice of 1 lime (approx. 3 Tbsp.)
  • pinch of crushed chilies

1. Whisk all ingredients together in small bowl until smooth or I like to blend it all together in a magic bullet. Add more water to thin. Adjust seasonings to taste.

Spring Rolls

Cooking Instructions

  1. Slice Veggies into match-sticks, and slice avocado.


2. Soak rice paper in warm water according to your individual packages instructions. (each one is different).

3. Place 1-2 slices of each veggie and protein towards the bottom. Fold ends in and roll tightly to enclose filling. Repeat with remaining ingredients.

4. Make the dipping sauce! Enjoy!

Spring Rolls with Almond Butter Dipping Sauce

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One Comment

  • Toni

    These look yummy, but I would caution that when buying anything contain rice products, be sure it’s not from China! Organic products are not tested for heavy metals & most rice from China contains lead.


    Recipe Information

  • Servings
  • Prep Time
    20 min
  • Cook Time
    5 min
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Nutritional Information

  • Calories
  • Carbohydrates
  • Fat
  • Protein


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