Sesame Crusted Avocado Spring Rolls with Almond Dipping Sauce
Add to favorites
~ raw, gluten-free ~
This may appear to be a long recipe…that’s because it is, but that doesn’t mean it’s complicated. :) This evening when I made these Spring rolls, I was craving light, crispy, fresh, vibrant, veggies. And what better way to eat them, then all snuggled up in a wrap.
When we eat, we eat not only for fuel and nutritional needs but also to feel satiated. To feel full and content. I don’t know about you, but I can down a pretty hefty sized salad. But if I add fat to it, I find that I get fuller quicker, and I stay fuller longer. So in today’s dinner, I added some avocado to my rolls. Since they are high in fat they tend to slow down the digestion of foods that require a shorter digestion time; thus you feel fuller longer.
The beauty of making veggie rolls such as this one is that you can use whatever ingredients you have on hand or you can tailor it to your taste buds. You can make plenty of extras and store them in the fridge for several days. Just make sure they are separated from one another (if using rice paper) and seal them in an airtight container, so they don’t dry out or absorb other fridge odors. :)
The sauce was inspired by The Yummy Life. Her version used peanuts, and it was cooked. I made it with almond butter and converted it to a raw version. And man’o’man was it delicious!
Ingredients:
Yields 6 spring rolls
Quinoa: (see below for raw sprouted)
- 1/2 cup uncooked red quinoa = 1 1/2 cups
- 1 1/2 cups water (cooking water)
- 1/2 tsp roasted sesame oil
- 1/2 tsp cumin
- 1/4 tsp Himalayan pink salt
Avocado:
- 1 avocado, skinned and seeded
- 1 Tbsp toasted sesame oil
- 2 tsp black sesame seeds
- 2 tsp white sesame seeds
Filling:
- 6 rice paper or collard leaves
- 1 organic red pepper
- 2 cups sunflower sprouts
- 2 cups mung beans
- 1 zucchini, sliced into strips
- 3 green onions
- 1 cup sliced purple cabbage tossed in:
- 1 Tbsp raw honey
- 1 Tbsp lemon juice
Almond Dipping Sauce: yields 1 1/2 cups
- 1/2 cup water
- 1/2 cup almond butter
- 2 Tbsp tamari sauce
- 1 Tbsp raw honey
- 2 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1/4 tsp cayenne pepper
- 1/4 tsp ground ginger
- 1/4 tsp ground garlic
Preparation:
Quinoa: cooked or sprouted:
- Cook ~ Rinse quinoa till water runs clear. Combine 1/2 cup quinoa and 1 1/2 cups of water in a medium-sized saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat and let stand covered 5 minutes.
- Sprout ~ to make approx. 4 cups finished product, put 2 1/2 cups of quinoa in a large bowl or jar. Add 2-3 times as much cool (60-70 degree) water. Mix quinoa well to assure even water coverage. Soak for 20-30 minutes. Then drain off the soak water, rinse well and drain. Place a mesh lid on the jar and set anywhere out of direct sunlight and at room temperature (70° is optimal). Rinse and Drain again every 8-12 hours until tails are formed. Now it is ready to use.
- After cooking or sprouting the quinoa, stir in the roasted sesame oil, cumin, and salt.
Avocado preparation:
- Use a ripe but firm avocado. Peel the skin off and remove the pit. Slice the avocado into strips.
- Coat eat a slice with the sesame oil and sesame seeds. Set aside.
Filling prep:
- Slice the red pepper, green onions, and zucchini into matchstick cuts. Set aside.
- Slice the cabbage into strips and toss with honey and lemon juice. Set aside.
- Have the sunflower sprouts and mung beans ready.
Almond Dipping Sauce:
- In the blender combine the ingredients in the following order; water, almond butter, tamari sauce, honey, vinegar, oil, cayenne, ginger, and garlic.
- I have substituted the honey for 2 drops of NuNaturals liquid stevia, and it was great.
- You can use raw coconut vinegar or Braggs apple cider vinegar in place of the rice vinegar.
- Blend for 30 seconds, until creamy. Place in a bowl for dipping.
Assembly:
- Rice paper – Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water but pliable enough to roll.) Place rice paper on a cutting board and load with
- Collard leaves – Use medium-sized leaves. Lay the leaf on the cutting board with the prominent spine facing up. With a paring knife, gently shave off the spine, the thick core part of the stem. Be careful that you don’t cut too deep and go through the leaf. Flip the leaf over to fill.
- Lay the selected wrap on the cutting board and layer in all amazing ingredients!
- Fold in the sides, then the bottom and then roll, tucking all the ingredients in. Slice in half and enjoy with the Almond Dipping Sauce!
Make sure that your avocado is fresh, ripe but not too mushy.
Coat the avocado sliced with the sesame oil than in sesame seeds.
Remove the seeds and pepper membrane, then cut into match-sticks slices.
For my zucchini strips, I used my spiralizer, but this is not required (just more fun :)
You can use a pairing knife and cut them into matchstick slices as well.
Cut the cabbage into strips and marinate while you are preparing everything else.
Slice the onions into strips or discs. Your call.
No prep work needed for sunflower sprouts. :)
None needed for mung bean sprouts either. This is getting easier by the minute.
A smorgasbord of yumminess!
Today’s demonstration is with rice paper.
After layering your veggies on the rice paper, pull in the edges first, then fold the back over
and then nip-and-tuck the veggies and roll tightly till it creates a veggie burrito!
For the ease of eating, cut in half… or not, whatever tickles your fancy. Enjoy!
© AmieSue.com
Tags: Dairy Free, Gluten Free, Nut Free, Nut Free Option, Refined Sugar Free, Soy Free, sugar free, Vegan
What a beautiful and delicious recipe! Can´t wait to try it. Love the idea of it! I LOVE veggies as well and can definitely down a massive salad with big and happy appetite :D
Well too bad we can’t share a moment together Katrin… woofing down a big salad together. hehe Have a blessed day, amie sue
Thank you so much for this recipe i love it and i will make a good use of it..
Your welcome Katerina… I hope you try it and enjoy it. Have a wonderful day, amie sue
You do such a wonderful job of explaining a recipe. Such a talent with your culinary skills and your photography. Thanks for these delicious and interesting recipes. I have tried a few and love them. Italian kale chips, great. I think I messed up on the avocado fries…yours looked yummy, my were a bit rubbery an tasteless. Don’t worry I will try again. I think you have to get that just right ripe avocado!
Thanks again for sharing your talents. Can I still order your miso?
Hello Deb,
I wonder what the avocados were like prior to trying the recipes. They need to be a bit firm but ripe… fine line I know. As we all know, the quality of our fruits and veggies can make or break a recipe. I am thankful though that you are willing to give the recipe another chance. :) Have a wonderful day… oh, and yes, you should be able to order the miso off my site just fine. blessings, amie sue
These look fantastic, Amie! I make them too but with slightly different ingredients. The sesame crusted avocados would be a great addition. Your presentation is beautiful too. Love the dish! Anyone considering this recipe for a dinner party? It is a great, interactive meal. People love making their own wraps!
Thank you Bonnie. A person can really create their own meal in one wrap. Just scrumptious! Have a wonderful day, amie sue
THIS LOOKS AMAZING! The photos are beautiful too..great instructions!
Thank you Leslie. I do hope you try it and if so, keep me posted. Have a wonderful week, amie sue
I just made it and it was really good. The sauce specifically was so yummy but really the entire thing was satisfying. Thank you for sharing your recipe!
Your welcome Suz… thank you for sharing. Have a wonderful day, amie sue
Seriously Amie, this Almond Dipping Sauce is stunning! Thank you for this recipe.
Thank you Kiki! Happy to hear that you enjoyed it. It is almost drinkable. hehe Have a wonderful weekend, amie sue
This recipe looks amazing!! But is the rice paper raw? If so, I should have been eating it a long time ago. I Love it!
Rai, no rice paper is now a raw product. The closest thing you can come to, that I can think of atm, is making raw coconut wraps in the dehdyrator first if you want to keep the recipe raw. :) Have a great day, amie sue
I’ve never used rice paper – are the fragile to work with or are they as stretchy as they look in the pic? Also, have you made your own raw coconut wraps before? Do you have the recipe here? Thanks in advance!
Hi Karen,
Rice paper is stretchy, can tear easy if not careful, but fun to work with. I have made raw coconut wraps but I don’t think I have a recipe on my site. I will have to work on that. :) Have a great evening, amie sue
The recipe is wonderful! Very fresh!
I was just wondering: how long do you think
the dipping sauce could hold?
Is it possible to make a lot of it and keep it in the fridge for a couple of days?
Hello Stefanie,
Thank you :) So happy to hear that you are enjoying it. The sauce ought to be good for 2-3 days. Taste, look and smell as the days progress to see if it is still good. Have a wonderful day, amie sue
Same question! Love the sauce taste though
Same question?
Hello
Love this recipe! All of yours actually
Where does the quinoa go ?
Thank you Lindsey… under “Assembly” it reads “Lay the selected wrap on the cutting board and layer in all amazing ingredients!” It is one of the layers :) Have a great evening, amie sue
Do you have suggestions for a sunflower-seed pate for inside the burrito? (just got back from Maui, and Joy’s Place serves a delicious ‘live burrito’ with a sunflower and maybe walnut mixture.)
Hello Margie, I have a whole Mexican line that will be coming out soon! So awesome that you were able to enjoy raw living foods in a restaurant. :) amie sue