Sunny Spring Rolls

Sunny Spring Rolls
Prep time
Total time
Serves: 2-4
Spring Rolls:
  • spring roll wrappers
  • 1 zucchini
  • 2 Tbsp. tamari
  • 1 orange
  • 1 avocado
  • 1 cucumber
  • 1 mango
  • 4-5 leaves of mint
  • ½ cup fresh basil
  • ¼ of a red onion
  • ½ cup sunflower sprouts
Sunflower Dip:
  • ½ cup sunflower butter
  • ¼ cup water
  • 1 Tbsp. coconut sugar
  • 4 tsp. tamari
  • 1 tsp. chili paste
  • ½ tsp. sesame oil
  • ½ tsp. sriracha
  • 1 tsp. garlic powder
  • sesame seeds
  1. Using a spiralizor turn zucchini into noodles and place in a bowl with tamari. Mix around and set aside allowing zucchini to absorb the tamari.
  2. Next chop all fruit and vegetables into thin strips.
  3. Then get a large bowl and fill it with warm water. Dip the wraps one at a time into the water and shake off remaining water. Lay flat on counter and run your hand over wrap. Wait 1 minute before adding toppings and roll closed (if you have never wrapped a spring roll, check out YouTube as they are harder than they look).
  4. Continue until toppings are all used up.
  5. Next make the dip. In a medium sauce pan on medium heat all dip ingredients, mix well add more water to thin out, dip will still be a little thick.
  6. Taste and adjust to your liking, scoop out dip and place in a small bowl, top dip with sesame seeds.
  7. Serve Spring rolls with Sunflower Dip.
  8. These are also great with crispy tofu -> (just cut into strips)


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