Craving Fresh & Healthy Vietnamese Spring Rolls? Discover Our Irresistible Orange Almond Sauce!
There’s an undeniable allure to Vietnamese Spring Rolls. These fresh, vibrant bundles of goodness offer a delightful combination of crisp vegetables, tender noodles, and often savory protein, all encased in a delicate rice paper wrapper. For many, the true magic lies in the dipping sauce. My personal “tried and true” favorite has always been the classic Vietnamese Nuoc Cham – a perfectly balanced symphony of lime juice, fish sauce, chili peppers, sugar, and water. It’s incredibly easy to whip up, reliably delicious, and frankly, I can make it blindfolded, adjusting to taste without a single measurement!
However, as much as I adore this traditional condiment, I’ve come to realize that not everyone in my family shares my enthusiasm. My husband, for instance, has a strong aversion to anything with a distinct “fishy” flavor, which unfortunately includes Nuoc Cham. And as is often the case, if Dad won’t dip, the kids are highly unlikely to follow suit. It’s a culinary dilemma many parents face: how do you cater to diverse palates without sacrificing flavor or making multiple meals? I playfully remind my children that “Buddha is a happy eater (just look at his belly!) and he’d want you to eat like Mama, not Dad!” but a more practical solution was clearly needed.
A Flavorful Twist: Why This Orange Almond Sauce Will Be Your New Favorite
My quest for a universally loved spring roll sauce led me to a delightful discovery from my friend, the incredibly talented “Blender Girl” (whose real name is Tess Masters). Her cookbook, The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks—100 Gluten-Free, Vegan Recipes, proved to be an absolute treasure trove. Within its pages, I stumbled upon a recipe for an Orange Almond Sauce that promised something “a little different.” And oh, was it! This sauce was a massive hit with everyone at the table. Its creamy, light texture, combined with the bright tang of fresh citrus and the subtle richness of almond butter, created a flavor profile that was both refreshing and incredibly satisfying. It’s a fantastic, plant-based alternative to traditional fish sauce-based dips, making it perfect for those with dietary restrictions or simply a preference for different tastes.
Unlock Healthy Eating with “The Blender Girl” Cookbook
Tess Masters, the creative force behind “The Blender Girl,” has truly revolutionized healthy cooking with her innovative approach. Her cookbook is more than just a collection of recipes; it’s an invitation to embrace a healthier lifestyle without sacrificing flavor or convenience. With 100 gluten-free, vegan recipes, Tess demonstrates how your blender can become your best friend in the kitchen, tackling everything from wholesome breakfasts to satisfying dinners and decadent desserts. Imagine crafting gourmet-quality sauces, hearty soups, flavorful marinades, refreshing dressings, and even delicious smoothies – all with minimal effort thanks to the power of a good blender.
If you’re aiming to incorporate more wholesome, plant-based meals into your diet, especially as we head into warmer months, Tess’s book is an invaluable resource. Its focus on natural ingredients and easy preparation makes healthy eating accessible to everyone, regardless of their culinary skill level. The book quickly soared to become a #3 cookbook on Amazon, a testament to its popularity and the practicality of its recipes. It’s not just for smoothie enthusiasts; it’s for anyone looking to simplify healthy cooking and explore a world of vibrant, delicious, and nourishing dishes.
Crafting Perfect Vietnamese Spring Rolls: Tips and Tricks
Making fresh Vietnamese spring rolls at home is a rewarding experience that allows for endless customization. The key to perfect rolls lies in careful preparation and a gentle hand. Start by preparing all your ingredients – this is crucial for a smooth assembly process. Ensure your rice vermicelli noodles are cooked al dente and thoroughly drained. Julienne your vegetables like carrots and cucumbers into thin, uniform strips, and slice your avocado and bell peppers. Having everything prepped and within reach makes the rolling much easier.
When it comes to the rice paper wrappers, the trick is to hydrate them just enough. Use warm, not boiling, water and dip each wrapper for only a few seconds until it’s pliable but still slightly firm. It will continue to soften as you add your fillings. Don’t overcrowd your rolls; a modest amount of filling makes for a neater, easier-to-eat spring roll. Start with a lettuce leaf as a base, then add your noodles, vegetables, and herbs. Roll tightly from the bottom, fold in the sides, and then continue rolling to create a compact, sealed cylinder. Practice makes perfect, and soon you’ll be rolling like a pro!
These fresh spring rolls are not only delicious but also incredibly healthy. Packed with raw vegetables and herbs, they are a fantastic source of vitamins, minerals, and fiber. Paired with a light and flavorful dipping sauce like our Orange Almond Sauce, they make for a guilt-free appetizer, snack, or light meal that everyone will love. They are also naturally gluten-free (just ensure your vermicelli noodles are 100% rice-based and use tamari for the sauce) and vegan, making them suitable for a wide range of dietary needs.
Vietnamese Spring Rolls with Orange Almond Sauce Recipe Video
Vietnamese Spring Rolls with Orange Almond Sauce Recipe
These delightful spring rolls can be prepared up to a day in advance, making them perfect for meal prep or entertaining. When storing, arrange the rolls in a single layer on a clean, dry plate. If you need to stack them, place a sheet of plastic wrap between each layer to prevent sticking. Crucially, ensure all rolls are completely covered with plastic wrap before refrigerating; this prevents the delicate rice paper from drying out and becoming brittle.
If raw almond butter is unavailable, feel free to substitute with any other smooth nut butter you prefer. For an extra burst of flavor and a delightful “zing,” consider soaking your matchstick carrots and julienned cucumbers in about 3 tablespoons of seasoned rice vinegar for 15-20 minutes before assembling the rolls. This recipe is inspired by Tess Masters’ fantastic cookbook, The Blender Girl.
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Ingredients
FOR THE SPRING ROLLS:
- 6 ounces dried rice vermicelli noodles
- 16 large dried rice paper wrappers
- 8 large lettuce leaves, preferably soft ones, halved and hard ribs removed
- 1 cup matchstick cut carrots
- 2 cucumbers, julienned
- 1-2 avocado, pitted, peeled and sliced
- 1-2 bell pepper, cored, julienned
- 1 cup loosely packed cilantro
- 1 cup loosely packed mint
- 1 cup loosely packed basil
FOR THE ORANGE ALMOND SAUCE:
- 1/4 cup water, plus more as needed
- 2 tablespoons freshly squeezed lime juice
- 3 tablespoons freshly squeezed orange juice
- 1/2 cup raw almond butter
- 1/2 teaspoon minced ginger
- 1 teaspoon honey or coconut nectar
- 1/2 teaspoon finely chopped garlic
- 1/2 teaspoon wheat-free tamari or soy sauce
- 1 teaspoon roasted sesame seeds
Instructions
- Begin by preparing your noodles. Soak the dried rice vermicelli noodles in hot (but not boiling) water for approximately 20 minutes, or until they are soft and pliable. Once cooked, drain them thoroughly and set aside.
- To assemble the spring rolls, fill a shallow dish about halfway with warm water (comfortable to the touch, not scalding). Submerge one rice paper wrapper for about 5 seconds, ensuring it becomes pliable. Lift it out, allowing any excess water to drip off.
- Place the softened wrapper onto a clean, dry work surface. Fold it in half to form a semi-circle. At this stage, the wrapper should still be slightly firm; it will continue to soften as you add your fillings.
- In the middle of the semi-circle, place a lettuce leaf. On top of the lettuce, add a forkful of the drained vermicelli noodles, followed by a small amount of each of your prepared vegetables (carrots, cucumbers, avocado, bell pepper) and fresh herbs (cilantro, mint, basil). Avoid overfilling to ensure a tight roll.
- Carefully roll up the Vietnamese Spring Roll. Start by folding the bottom edge over the filling, then fold in the sides, and continue to roll tightly from the bottom to the top, creating a neat cylinder. Place the finished roll on a dish, seam-side down, in a single layer. Repeat this process with the remaining wrappers and filling ingredients. If you’re not serving them immediately, cover the rolls tightly with plastic wrap and chill them in the refrigerator to prevent them from drying out.
- For the dipping sauce, combine all the sauce ingredients (water, lime juice, orange juice, almond butter, ginger, honey/coconut nectar, garlic, tamari/soy sauce) in your blender. Puree on high for approximately 1 minute, until the sauce is completely smooth and well combined. If the sauce is too thick for your preference, add an additional tablespoon or two of water until it reaches your desired consistency. Stir in the roasted sesame seeds just before serving. Serve the creamy Orange Almond Sauce alongside your fresh spring rolls.
Storing Your Fresh Spring Rolls for Later Enjoyment
Proper storage is essential to keep your freshly rolled spring rolls delightful. As mentioned in the recipe, the key is to prevent the rice paper from drying out and becoming stiff or brittle. Arrange them in a single layer on a plate, then gently cover with plastic wrap, ensuring it touches the rolls to create an airtight seal. If you need to stack layers, place a fresh sheet of plastic wrap between each layer to prevent them from sticking together. Stored this way in the refrigerator, your spring rolls will remain fresh and delicious for up to 24 hours. For best texture, it’s always recommended to consume them within a few hours of preparation, but the make-ahead option is a lifesaver for busy schedules.
Essential Kitchen Tools for Healthier Living
To truly elevate your healthy cooking journey, especially when working with fresh ingredients and homemade sauces, having the right tools makes all the difference. For achieving perfectly fresh citrus juices for our Orange Almond Sauce, I highly recommend the Omega Masticating Juicer. Masticating juicers are known for their efficiency in extracting maximum juice and nutrients from fruits and vegetables, ensuring you get the most out of your produce. And, of course, given that this incredible sauce (and many other healthy recipes from “The Blender Girl”) relies heavily on it, a powerful blender is an absolute must-have in any modern kitchen. Investing in quality kitchen equipment can transform your cooking experience, making healthy meals both easier and more enjoyable to prepare.
This Orange Almond Sauce for Vietnamese Spring Rolls offers a fantastic solution for families with varying taste preferences or dietary needs. It’s a testament to how simple, wholesome ingredients can come together to create something truly extraordinary. Whether you’re a long-time fan of spring rolls or new to this fresh and vibrant dish, this recipe is sure to become a cherished addition to your culinary repertoire. Give it a try, and enjoy a delicious, healthy meal that everyone at your table can savor!