Baked Spring Rolls with Almond Butter Dipping Sauce

Makes 20 spring rolls

INGREDIENTS - SPRING ROLLS

• 2 large carrot’s, grated

• 2 zucchini’s, grated

• 6 cups shredded cabbage

• 2 tsp coconut oil

• 2 tsp ginger

• 2 clove garlic

• 4 tbsp tamari

• 1 cup cooked vermicelli noodles

• 20 sheets spring roll pastry

• 1 egg white

INGREDIENTS - DIPPING SAUCE

• ¼ cup almond butter

• 4 tbsp hot water

• 1 tsp honey

• 1 tsp ginger

• 1 tbsp tamari

METHOD

1. Preheat the oven to 180°C

2. Pour boiling water over the vermicelli noodles and soak for 5 minutes or until soft

3. Heat the oil in the pan & add the garlic, ginger cabbage, zucchini & carrot and cook for approx. 7 minutes or until soft

4. Add the tamari and mix through

5. Remove from the heat

6. On one of the spring roll sheet, place approx. 1 heaped tbsp. of the filling and some of the noodles on one corner of the sheet.

7. Lift the corner over the filling and roll to half way

8. Fold the two outer corners and continue to roll till the end

9. Repeat until all the mixture is gone and lay each spring role spaced out on a baking try lined with baking paper

10. Whisk the egg white and brush onto both sides

11. Cook for 20 minutes, 10 minutes on each side until light golden in colour