by Jaden | Appetizers/Bites, Asian, Recipes | 39 comments
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I very rarely veer off my“tried and true” basic recipe forVietnamese Nuoc Cham (dipping sauce with lime juice, fish sauce, chili peppers, sugar, water) for Vietnamese Spring Rolls. It’s easy, predictable and I can make the sauce just by taste without measuring anything!
But just because I *LOVE* something doesn’t mean that my entire family loves it too. My fish-fearing husband won’t touch it….and thereforemykids won’t dip init either. Sigh. I keep telling the kids that, “Buddha is a happyeater (see his belly!?) and he would want you to eat like Mama, not Dad.”
My friend, Blender Girl (okay, her name is really Tess) just came out with a cookbook calledThe Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes.
I found a recipe for Orange Almond Sauce for Vietnamese Spring Rolls. Big massive hit all around. It’s creamy, light and made with almond butter and fresh citrus juices for something a little different.
If you vow to cook a little healthierthis summer – take a look at Tess’ book with 100 recipes that are good for you. The blender does all the hard work! The book features smoothies you’d expect from a blender book – as well as sauces, soups, marinades, dressings and desserts.
The book is currently #3 cookbook on Amazon!
VietnameseSpring Rolls with Orange Almond Sauce Recipe Video
Vietnamese Spring Rolls with Orange Almond Sauce Recipe
You can make these rolls up to a day ahead. Here's what you need to remember: Place the rolls on a clean, dry plate in a single layer. If you want to stack multiple layers, place a sheet of plastic wrap between each layer. This prevents the rolls from sticking to each other. When all rolls are done, make sure you cover everything with plastic wrap - this prevents the rice paper from drying out in the refrigerator.
If you can't find almond butter - you can use any type of nut butter.
OPTIONAL: Soak the matchstick carrots and julienned cucumbers in 3 tablespoons of seasoned rice vinegar. It will add the amazing "zing" that you'll love!
Recipe adapted from The Blender Girl by Tess Masters
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 15 minutes mins
Servings 16 rolls
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 min
- 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
Soak the noodles in hot water for about 20 minutes, until soft. Drain.
To assemble the rolls, fill a shallow dish half full with hot water (hot to the touch but not boiling. and submerge one rice paper wrapper for 5seconds,let excess water drop off.
Place wrapper on a clean, dry surface and fold in half to form a half-circle. The wrapper should still be a bitstiff, but will soften by the time you've finished filling with vegetables.
Place a lettuce leaf in the middle of thehalf-circleand top it with a forkful of noodles, and then add a bit of each of thevegetables and herbs.
Carefully roll up the Vietnamese SpringRoll and set it on a dish, seam-side down in single layer. Repeat with the remaining wrappers and filling. If not serving immediately, chill in the fridge, covered with plastic wrap.
To make the dipping sauce, throw all of the ingredients into your blender and puree on high for about 1 minute, until well combined. You may want to add an additional tablespoon or two of water to thin out the sauce. Stir in sesame seeds. Serve alongside the rolls.
Tried this recipe?Let us know how it was!
By the way, if you are looking for a juicer to make the orange and limejuice for the recipe, I recommend the Omega Masticating Juicer.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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JIM LEWIS on 5/2/22 at 3:50 pm
I am getting ready to make your Vietnamese Spring Rolls with Orange Almound Sauce,
Reading the list of ingredients for the Spring Rolls, the recipe calls for
1 cup loosely packed min. What is MIN? I cannot find any reference anywhere for this item.Reply
Dianne on 9/17/21 at 9:29 am
i am going to make these , i live in Greece , so it is very hard for me to order your books bc of postage , it is outrageous prices , so i very much enjoy your recipes but want to ask what min is , i mean is their another name bc we don’t have a lot of Asian products here and i will have to try and see if Athens has this , but thank you I enjoy your recipesReply
Beverly on 8/9/18 at 12:14 am
I’m looking forward to making these – Thank You
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LATOYA on 5/25/17 at 6:26 pm
Would love to try them with the sauce, great recipes for the summer.
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Anastasia on 9/10/16 at 3:59 pm
Yum! I have never tried making these before but they are one of my all time favourite lunches. You have inspired me to give them a go … I wonder if my kids will go there …
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Jan Crane on 6/29/16 at 6:41 pm
Jan
I made these and they stuck together and stuck on the plate. How can you lay one on top of the other like in the picture and get them apart. should I spray them with oil?
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Beth on 6/22/15 at 10:21 am
I would love to make these. Sound so darn healthy and look that way too, but not the sauce. Would much rather have a soy type dipping sauce. Any suggestions for that sauce?
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James-Albert Sparks on 6/9/15 at 9:10 pm
Dear Steamy Kitchen: Your blog is great. I look forward to the next recipe. J-AS
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Jaden on 6/10/15 at 12:52 pm
Thanks so much!
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Mary Jo on 1/24/15 at 1:01 am
My oh my can not wait to try this sauce, I want to make them for a baby shower … it is alright to make the night before?? I never saw anyone fold the rice paper in half .. .. is there a reason that u do this???
I so look forward to hearing back for you ~
NAmaste’Mary Jo
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Jaden on 1/26/15 at 6:31 am
Mary Jo – The rice paper folded in half makes rolling SO much easier. And prettier too. I don’t like making the night before, they just don’t taste that great and the wrapper can dry out. You can make them the morning of.
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Aliah Alsarraf on 1/18/15 at 9:53 pm
Excellent recipe. So very delicious and so easy to make. Thank you so much for sharing. *munch munch* Yumm!
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yummyumfoodlover.com on 10/23/14 at 12:32 am
wow beautiful pictures. This looks good Im going to try It over the weekend thanks:)
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Anita Large on 8/25/14 at 5:35 pm
This sauce looks absolutely delicious! I have to try it!
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Anni | Best Food Processor Reviews on 7/22/14 at 8:20 am
Wow this is just something completely out of the box. I never thought of adding orange juice to the Vietnamese spring rolls sauce even though I had made it so many times before. I must give this a try very soon.
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Linh Kieu on 7/10/14 at 2:53 pm
I love this sauce! I have always made my sauce for summer rolls using almond butter and soy sauce instead of peanut butter and hoisin like most people, but never thought about adding orange juice. Thanks for the inspiration! I have tried it with tahini too – very good!
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Kim Pawell on 6/13/14 at 5:19 pm
Hi Jaden, Thank you for your tutorial on spring rolls. The orange almond sauce is terrific and will help out the members of my family that fear fish sauce. I also love your tutorial on how to make curly green onion garnish! So simple and great! Loved your talk at BlogherFood. Thank you!
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Bill Ethan on 6/4/14 at 4:56 pm
please if you have any recipe on how to use orange almond sauce, let me, i’ll like to try it on a different recipe.
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SteamyKitchen on 6/5/14 at 9:28 am
You can also add a 1 tablespoon of white wine vinegar, shake and make a really nice dressing for coleslaw. If you also add a little water to thin it out, it’s a salad dressing!
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Bill Ethan on 6/2/14 at 5:49 pm
i tried it and the best part of it for me was the noodles, and the roasted sesame seeds, i guess i did a better job for the almond sauce, well i hope to get the combination right next time, thanks.
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Donna Cowden on 6/2/14 at 3:26 pm
love this recipe!
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Bill Ethan on 5/30/14 at 6:24 am
Your recipe for Orange Almond Sauce for Vietnamese Spring Rolls seems really amazing, and i love the way make it easier to prepare with good explanations. And thanks for the tips on how to stack multiple layers, i’ll try that.
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Michelle on 5/23/14 at 1:15 am
Those look wonderful. I love Vietnamese spring rolls. Can’t wait to give them a try.
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Michelle on 5/22/14 at 3:54 pm
How would you suggest making these with the avocado if I want to make it advance and saran wrap it? Won’t they avocados turn brown? Any suggestions are appreciated!! Thanks!
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Jeff @ Cheese-burger.net on 5/18/14 at 11:36 pm
I like the Vietnamese spring rolls. The orange almond sauce is amazing!
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The Blender Girl on 5/18/14 at 12:14 pm
Thanks for featuring this recipe Jaden, and for your lovely support of my book. I really appreciate. I am so glad you and your family enjoyed it. You’re the best! xxxx
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yzenith Authentic Chinese Food Recipes on 5/17/14 at 11:59 pm
Great One, I like Vietnamese Spring Rolls, especially the spring roll’s Skin
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Gam Kau on 5/9/14 at 5:00 am
This looks amazing – your posts always make me so hungry!
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Natalie @ Paper & Birch on 5/8/14 at 4:18 pm
These look fantastic. I’m horrible with rice wrappers, but I think I must try this!
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Bee on 5/8/14 at 12:07 pm
Can’t wait to give these a try – but what else can I use instead of the raw almond butter?
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SteamyKitchen on 5/8/14 at 3:05 pm
Any nut butter!
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Medeja on 5/8/14 at 7:16 am
The rolls look so yummy! And sauce sounds so interesting, really tempting 🙂
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caryl hodgdon on 5/7/14 at 10:32 pm
Thank you these just look like spring. Will be making them tomorrow-our 1st 80 degree day in 8 mos.
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Angel Reyes on 5/7/14 at 9:49 pm
It looks wonderful. Thanks for sharing! I don’t eat fish, or fish sauce, but I’m determined to start eating them soon. In the meantime, I’ll stick with the fishless sauce, lol
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Thanh on 5/7/14 at 9:14 pm
Can’t wait to try this recipe! It will be a variation from our usual summer rolls: http://coupleconsult.wordpress.com/2014/04/15/into-the-kitchen-vietnamese-summer-rolls/
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Bay on 5/7/14 at 6:12 pm
I would love to get your original recipe for the Nuoc Cham dipping sauce as well!
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Cheryl c on 5/7/14 at 1:01 pm
Any chance you would send me your original recipe with the fish sauce dipping sauce? Please?
Thanks!Reply
Barbara on 5/7/14 at 9:22 am
I’m with your hubby and kids when it comes to fish sauce, and I would love the veggies and all the zing from citrus and vinegar, but rice wrappers? I never seen them for sale, but now that I see them in action, they made me laugh! Those spring rolls look like veggies in a condom, LOL! Sorry, Jaden; my bad. They look delicious! ;-D
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Marta on 6/6/16 at 2:18 pm
This comment made me laugh so hard! lol
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