Mango Spring Rolls with Pickled Shallot + Spicy Almond Butter Sauce

Whenever I’m in a block or have no inspiration for what to make for dinner, I often come back to this simple dish. Some classics never fail, and Spring rolls to me is one of those.

There are a million variations of Spring rolls recipes around the web, and mine is not particularly unique or different. But it's my favourite and the one I always come back to. It's loaded with fresh veggies, vermicelli, fragrant herbs, tofu or tempeh (when I feel like it) and this spicy almond butter dipping sauce (always). I chose mango here because they were prevalent at the market, but you could of course adapt this dish as you please and fill up the rolls with just about anything, really.

Just make sure there's a bit of a crunch (cucumber, carrots or bell peppers are great for that), something to make these more filling (vermicelli or a protein). And lots and lots of fresh herbs. Do as you wish, but don't skip on this dipping sauce. It's too good to be left out.

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Notes on the recipe: These rolls would be delicious with almost any raw vegetable. You can also add tofu or tempeh for extra protein if you'd like. I like my rolls with all three herbs (basil, cilantro and mint), but you could use only one or two of them, as you desire. I made quick pickled shallots, but if you want to skip this step, you can simply use raw shallots.

Mango Spring Rolls w/ Pickled Shallot + Spicy Almond Butter Sauce

Pickled shallot

• 1 medium shallot, thinly sliced with a mandoline (or by hand with a sharp knife)

• 1 tbsp rice vinegar (or other light vinegar)

• ¼ tsp sugar

• ¼ tsp sea salt

Spicy almond butter sauce

• 1/4 cup almond butter

• 1 tbsp grated ginger

• 1 garlic clove

• 2 tbsp lime juice

• 1 tbsp pure maple syrup

• 1 tbsp tamari (or soy sauce)

• Dried chili pepper or chili flakes, to taste

• Water to thin (as needed)

Spring rolls

• 8-10 rice papers

• Fresh herbs (cilantro, mint and basil)

• 1 1/2 cup cooked rice vermicelli

• 1 avocado, pitted and sliced thinly

• 1 large mango, peeled and sliced into thin strips

• 1 red bell pepper, sliced into thin strips

• Sunflower or pea shoots (optional)

• Optional: 1/4 cup cashews, lightly toasted and chopped (sesame seeds would be nice too)

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Prepare the pickled shallot

1. Place the sliced shallot in a small bowl. Add the vinegar, sugar and salt and combine with a fork. Set aside to pickle.

Make the almond butter sauce

1. Mix almond butter, ginger, garlic, lime juice, maple syrup, tamari and chili peppers in a blender (or use an immersion blender). Add water, one tablespoon at a time and blend until the desired consistency is achieved.

2. Taste and adjust seasoning by adding more chili pepper if needed. Set aside until ready to serve.

Assemble the rolls

1. Prepare a station with all the ingredients for the filling (cooked vermicelli, sliced mango and veggies, fresh herbs, picked shallot, shoots and toasted cashews). Have a large plate or flat surface ready.

2. Fill a large bowl with hot water. Gently dip a wrap paper in the water to soften - about 15-20 seconds. Carefully lay the softened rice paper on your flat surface.

3. Place some with fresh herbs in the center of the wrap. Then fill with vermicelli, a few slices of avocado, slices of mango and red pepper, pickled shallot, shoots and chopped cashews.

4. Gently fold the sides in, then fold the bottom towards the center. Keep rolling gently, but as tightly as you can until it's entirely rolled. Continue with the rest of your rolls until all the fillings are used up.

5. Cut the rolls into 4 pieces if desired and serve with the spicy almond butter dipping sauce.