Super Power Spring Rolls


Super Power Spring Rolls are full of fresh and healthy ingredients. Plus they’re easier than you might think!

Raise your hand if you’re in the mood for something light and fresh. I mean, smack you on the forehead V8-style light and fresh.

Something crunchy but chewy at the same time, and full of bright herbs and flavor.

Something high in vitamins and healthy fats, but low in calories and guilt.

Something that has all these benefits and actually tastes GOOD!

Say hello to Super Power Spring Rolls with Almond Butter Dipping Sauce, my friends!

These spring rolls are the branchild of my friends Dana and John over at Minimalist Baker, and are included in their recently released Detox GuideNo weird pills or cleanses here, just simple recipes that make healthy eating simple, affordable, and delicious. I can totally get behind that!

Each of the recipes in the guide limits high-fat, high sugar, and processed ingredients and, since this is the universal “back on track” month after holiday indulgences, I of course said yes when Dana and John offered to let me have a look at their guide, give you a sneak peek at one of the recipes, AND giveaway 3 copies – whee!

I was immediately drawn to the Super Power Spring Rolls to make and share. One, because Ben and I have recently become Pho addicts and always order a refreshing side of spring rolls to enjoy while splashing each other with broth and noodles, and two, because I have been looking for an excuse to re-make spring rolls at home for nearly two years now! I made some back in 2010 and they are way easier to make than I expected.

You immediately feel healthier after eating these spring rolls. Light as air. Fit as a fiddle! And so on and so forth. And such as. Ahem. Anyways, the super fresh and crunchy ingredients inside are wrapped in chewy spring roll wrapper and are seriously addicting. Especially when dunked in the creamy, cool Almond Butter Sauce, full of salty, sweet, and hot flavors. You’ll love this!

Start the Super Power Spring Rolls with Almond Butter Dipping Sauce with the Almond Butter Dipping Sauce – or in my case, peanut butter sauce! It’s what I had in the house, you see. Measure out 1/3 cup almond or peanut butter (or other nut butter) then add it to a bowl.

To the peanut butter, add 1 Tablespoon low-sodium soy sauce and 1/2 teaspoon chili garlic sauce. This stuff is GREAT in stir frys, btw!

Next add 1/2 teaspoon fresh grated ginger (or 1/8 teaspoon ground ginger if your fresh ginger has turned into a petrified knob) and the juice of 1/2 lime. 

In goes 1 teaspoon honey for just a hint of sweet.

Whisk the sauce until smooth, then start adding hot water, 1 Tablespoon at a time, until it reaches your desired consistency. Taste and adjust seasonings if needed, then set the sauce aside.

K! The next step is to get all the ingredients that go inside the spring rolls prepped and ready to go. This includes 2 carrots, cut into matchsticks. 

2 green onions, sliced thin.

And 1/2 cup spinach, washed and dried. Also slice 1 avocado, and pluck either fresh basil or cilantro from their stems.

Place everything at the top of a clean, flat surface then turn your attention to the spring roll wrappers. I picked these up at the Asian grocery store this weekend, but I’ve seen them in most of the grocery stores around here. Spring roll wrappers are hard, but after you dunk them in warm water they become soft and pliable. Magic!

Fill a plate or skillet with hot water then dunk the wrapper for 15 seconds, or until it’s pliable. Remove the wrapper to the clean, flat surface, then add your fillings to the center.

Fold the top over then fold the sides in, and then continue to roll like a burrito. It might take you 1 or 2 times, but you’ll get the hang of it!

Serve the Super Power Spring Rolls with the Almond-Butter Dipping Sauce, then dig in!

Super Power Spring Rolls with Almond Butter Dipping Sauce

Print this recipe!

Reprinted with permission from the Minimalist Baker Detox Guide


For the Almond Butter Dipping Sauce:
1/3 cup creamy almond butter (or other nut butter – I used peanut butter)
1 Tablespoon low-sodium soy sauce
1/2 teaspoon chili garlic sauce
1/2 teaspoon fresh grated ginger
1 teaspoon honey
juice of 1/2 lime
2-5 Tablespoons hot water

For the spring rolls:
6-8 rice paper rounds
1 cup hot water
1 avocado, sliced
2 carrots, matchstick sliced
2 green onions, thinly chopped
1/2 cup baby spinach (organic if possible)
1 handful fresh basil (or cilantro)
1/3 cup extra firm tofu, patted dry and thinly slice (I did not use this)
Siracha for topping (optional)


  1. For the Almond Butter Dipping Sauce: Combine first 6 ingredients together in a bowl then slowly drizzling in hot water 1 Tablespoon at a time while whisking. You want your sauce to be thin enough for easy dipping – depending on the thickness of your almond butter you’ll need 2-5 Tablespoons. Taste and adjust seasonings. Set aside.
  2. Prep all of spring roll ingredients in advance.
  3. Pour hot water into a shallow/flat bowl, plate or skillet.
  4. Submerge rice paper in the hot water, making sure all parts are under water. Let set for about 15 seconds or until its begun to soften and is pliable to work with.
  5. Quickly transfer to a plate or other slightly-moistened work surface to ensure your spring roll doesn’t stick. (Cutting boards are fine as long you splash a little water on them before rolling).
  6. Add a small amount of toppings to the center of the rice paper in this order: tofu, avocado, carrots, green onion, basil or cilantro, and spinach. Then fold the edge closest to you over the toppings, tuck the sides in and over the portion you just rolled, and then roll forward until the seams meet. It should look like an egg roll.
  7. Transfer to a serving plate and cover with a damp, warm towel to keep moist until serving – otherwise they will dry out and stick together.
  8. Continue rolling until all fillings are used – about 6-8 spring rolls. Serve immediately with almond butter dipping sauce and Sriracha. To store leftovers, wrap rolls in a damp paper towel or plastic wrap to keep moist, then place in a plastic bag or airtight container and keep in the refrigerator for up to a few days.


and crunch! These light and crunchy Super Power Spring Rolls are the best!

Get 11 more “detox” recipes, from Apple Pie Date Bars and Thai Tacos, to yummy parfaits and Sweet Potato Stacks, in the Minimalist Baker Detox Guide, which Dana and John are selling for just $1.99. A bargain, if you ask me! Purchase the Detox Guide hereor enter below to win 1 of 3 copies!

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