It's still officially summertime for one more week so let's keep the #summereats coming. When eaten during the warmer months, I lovingly refer to spring rolls as 'summer rolls'. They're just one of those perfect summer meals - super light + fresh, full of hydrating veggies, and requiring zero cooking time. Because who is trying to turn an oven on in this heat?
I've been loving how simple they are to prepare (I promise, it's surprisingly easy), and have officially declared summer rolls my new favorite grab-and-go lunch. For those of you that have reached out to me about eating healthy and creative meals on a budget, this recipe is for you. Stuff whatever fresh fruits and/or veggies you have on hand into a few rice paper wraps, and voilá - a deeply nourishing, far-from-boring, flavor-packed, and undeniably pretty meal for under $5.
If you have a few extra minutes, I recommend whipping up this seriously swoon-worthy coconut almond butter dipping sauce to accompany your summer rolls. It's full of all those brain-, skin-, and digestion-boosting healthy fats our minds + bodies crave, and it tastes like a true dream. The sauce requires a few ingredients that you may not already have on hand (though they can all be easily found in the asian food section of your local grocery store), but I promise it's worth the extra splurge. This dipping sauce also doubles as a fantastic dressing that will actually make you crave salads (no lie).
FRESH VEGGIE SUMMER ROLLS
Makes 12 rolls
COCONUT ALMOND BUTTER SAUCE
Makes about 1 cup