Whether it's for a picnic or for a potluck, spring rolls are always a crowd pleaser. Fresh and light, we crave a spring roll that's filled with crunchy veggies, fresh fruit, and springy rice vermicelli. And there's no better way to serve it than with a spicy, creamy dipping sauce such as this spicy cashew version. You can serve these rolls whole or cut into 3 or 4 pieces so that your little ones can grab a piece or two as a snack. For a few different takes on this classic recipe, try our spring rolls with quinoa or with soba noodles and an almond butter-miso sauce.
2 cups PRANA organic non-roasted cashews
1 1/4 cups filtered water
1 clove garlic
2 tbsp lemon juice
1 tsp PRANA unrefined Algarve sea salt
1 tsp sriracha sauce
80 g of dried rice vermicelli (about 2 cups cooked)
1 head Boston lettuce
2 medium carrots, grated
1 Lebanese cucumber, cut into matchsticks
A few mint leaves
A few sprigs of cilantro
1 avocado, thinly sliced
1 mango, thinly sliced
2 green onions, finely chopped
2 tbsp PRANA organic whole sesame seeds, toasted
10 sheets rice paper
Spicy Cashew Sauce
Spicy Cashew Sauce
Soak the cashews in water for 2 hours (If you're in a hurry, you can soak them in hot water for only 30 minutes). Drain, discard water and rinse.
Put all the ingredients in the bowl of your food processor and mix until smooth and creamy. Season to taste.
Stores up to 5 days in the refrigerator in a tightly sealed container.
Cook the rice vermicelli according to package directions, rinse with cold water to stop the cooking and drain.
Fill a large bowl with warm water. Dunk a sheet of rice paper in the bowl for a few seconds then transfer it to a cutting board.
In the centre of the sheet of rice paper, place a leaf of Boston lettuce (or 2 side by side if smaller leaves).
Towards the bottom centre of the leaf of lettuce, place a few pieces of cucumber, avocado and mango in rows. Above, place some grated carrot, green onion, mint and cilantro. Sprinkle with roasted sesame seeds and drizzle with spicy cashew sauce.
Fold the bottom edge of the sheet up to cover the toppings completely. Tuck in the sides and roll tightly without crushing any of the fillings.
Cut the roll in half. Repeat process for other rolls. Serve with spicy cashew sauce.