Spring Rolls with Sesame Sauce

Servings: 1
Spring Rolls
1 Carrot, thinly sliced
1 Bell Pepper, thinly sliced
1/2 Avocado, thinly sliced
1/3 block (100 g) Extra-Firm Tofu, thinly sliced
1/2 Cucumber, thinly sliced
3 sheets Rice Paper
Fresh Herbs of choice (Cilantro, Mint, Basil, Shiso, etc.)
1 scoop (2 tbsp) Phase 2 Moon Seeds, ground
2 tbsp Almond Butter or Nut Butter of choice
1 tsp Maple Syrup
Juice of 1/2 Lime
1 tbsp Coconut Aminos
1/2 tsp Sesame Oil
1/4 tsp Ground Ginger
Salt and Pepper to taste


Spring Rolls
  1. Let 1 sheet of rice paper sit in water for about 20 seconds until pliable but firm.
  2. Lay the sheet flat on a cutting board or plate.
  3. With 1 inch of space around the perimeter, fill the sheet with the sliced carrot, bell pepper, avocado, tofu, cucumber, herbs, and lettuce.
  4. Fold the lower edge of the sheet over the filling, and roll forward until all filling is enclosed. Fold the ends closed.
  5. Repeat with remaining ingredients.
  1. Process Phase 2 Moon Seeds in a seed grinder, food processor, or high-speed blender until ground. Set aside 1 scoop (2 tbsp) of grounds for the sauce.
  2. In a separate bowl, combine almond butter, ground Moon Seeds, maple syrup, lime juice, coconut aminos, sesame oil, ginger, salt, and pepper.
  3. If the sauce is too thick for your liking, add 1 tbsp of warm water at a time until desired consistency.

Enjoy your veggie spring rolls and seedy dipping sauce!

This recipe is brought to you by Megan Woroch, a chef and holistic nutritionist based in Toronto. Through weekly recipes and wellness tips, her blog Homemade Health aims to make natural and healthy living more accessible to all.
Tried the recipe? Show off your masterpiece on Instagram with the tags @food.period + #MyKitchenSync!

Leave a comment