Spring rolls to celebrate.... SPRING! these rainbow beauties are just a vehicle for all that luscious zippy Barney Almond Butter dipping sauce, but we like that they're healthy too.
green cabbage leaves, separated from stem, washed and dried
lime Almond Butter Dipping Sauce (see recipe below)
Thinly slice each of the spring roll fillings: red cabbage, carrot, cucumber, and avocado.
Arrange the cut veggies in the middle of each cabbage leaf, sprinkling freshly chopped cilantro over the top, and drizzling lightly with Lime Almond Butter Sauce.
Roll the spring roll like you would a burrito, tucking in the sides and rolling tightly.
Cut each roll in half and arrange gently on a platter (you can use toothpicks to hold the rolls together if they are unruly!)
Serve with extra Lime Almond Butter Sauce for dipping and enjoy!
⅓ cup Barney Smooth or Bare Smooth Almond Butter
½ tablespoon freshly squeezed lime juice
1 tablespoon @braggsacvhealth liquid aminos
3 cloves of garlic, minced
1 teaspoon smoked paprika
⅛ teaspoon cayenne pepper
Add all ingredients to a small food processor and puree until completely combined and silky smooth.
Serve alongside Rainbow Spring Rolls for dipping.