Year Round Avocado Salad Summer Rolls with Asian Almond Butter Ginger Sauce

Why limit summer rolls to hot weather? Granted these rolls are a near daily lunch for me in the warmer months, but I'm happy we have access to all of the ingredients year round. They make not take center stage in the cooler months, but they can still be enjoyed as a refreshing starter for any SE Asian meal, and they make a very lovely picnic addition or desk lunch too!

My delicious almond butter ginger sauce is a spin on traditional Thai peanut sauce (natural organic peanut butter is perfectly fine in limited amounts for those who aren't allergic, but see my note below for my personal preference of micronutrient superior almonds over peanuts). And, although it's a bit more work, when I can, I prefer my condiments homemade, because we know exactly what's going in there!

I like to keep the rolls completely veggie, but of course you can add a little extras, such as smoked salmon or tofu, or change up the veggies with carrots and cucumbers, although I prefer to keep them soft with lettuce, avocado, and plenty of herbs. (If herbivore means a person who eats tons of herbs, that would be me.)

Anyway, onto the recipe. To your health and happiness! xx, Juli

Asian Almond Butter Ginger Sauce

  • 2 tablespoons almond butter
  • 1 small garlic clove
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 tablespoon tamari
  • 1  tablespoon rice wine vinegar
  • 1 teaspoon roasted sesame oil
  • juice of lime
  • 1 teaspoon maple syrup or rice syrup
  • 1 teaspoon fish sauce (optional, omit for vegetarian/vegan version)
  • pure water (as desired)
  1. Put all ingredients in your food processor and whiz until blended. Add a teaspoon of water if you prefer it less dense.

Rice Paper Avocado Salad Rolls (8 rolls)

  • 8 rice paper spring roll wrappers
  • 1 head of lettuce, such as butter or romaine, leaves separated and washed
  • handful of fresh mint leaves
  • handful of fresh basil or Thai basil leaves
  • handful of fresh cilantro
  • 1 large or 2 small avocados, thinly sliced
  1. In a large bowl of warm water, soak one rice paper spring roll wrapper until it's soft. 
  2. Remove and place on a plate or board.
  3. I like to fold the round sheets in half so they are sturdier and so I can pack more greens and things into them, but if you're an expert wrapper, of course feel free to keep the round sheet in a single round layer.
  4. Lay out the lettuce, avocado, and herbs on one half of the half circle rice wrapper, keeping the ends open.
  5. Carefully roll up the rice wrapper with the contents inside.
  6. Repeat with the other wrappers.
  7. Serve immediately or keep refrigerated and cool until you're ready to eat them. They make an excellent picnic or desk lunch too!

Note on why I choose almonds over peanuts: Peanuts are well known to harbor mold and while both peanut and almond butters have about the same amount of fat, calories, and protein, almond butter contains significantly more magnesium, iron, antioxidant vitamin E, calcium, riboflavin (with some of these nutrients containing up to six times more than peanut butter); and, almond butter has 50% more monounsaturated fat, the kind of fat that helps lower blood cholesterol, while peanut butter has twice the amount of omega 6 fatty acids, which are associated with inflammation and heart disease and the kind we have way too much of in the standard western diet).