Spring Rolls with Almond Butter Dipping Sauce

These pretty spring rolls with almond butter dipping sauce make a colorful entrée or appetizer.

This sponsored recipe is brought by the Almond Board of California as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.

Spring Rolls with Almond Butter Dipping Sauce

Recipe by Deborah Murphy, MS, RDN

Ingredients for the Rolls

  • 1 14-ounce package (457 grams) extra firm tofu, drained
  • 1 red bell pepper (173 grams), thinly sliced
  • 5 inches English cucumber (101 grams), halved and thinly sliced
  • 2 medium carrots (164 grams), peeled, cut into matchstick pieces
  • 1/8 medium head purple cabbage (92 grams), thinly sliced
  • 4 small radishes (43 grams), thinly sliced
  • 2 green onions (43 grams), cut into 3-inch segments and sliced lengthwise into strips
  • ½ cup (56 grams) chopped almonds
  • 1 tablespoon (14 milliliters) canola oil
  • ½ tablespoon (8 milliliters) less sodium soy sauce
  • ½ tablespoon (8 milliliters) Sriracha sauce
  • 1 clove garlic (6 grams), minced
  • 8 rice paper sheets/spring roll wrappers (67 grams)

Ingredients for the Almond Butter Dipping Sauce

  • 1 teaspoon (5 milliliters) water
  • 1/3 cup (90 grams) creamy unsalted almond butter
  • 1 tablespoon (15 milliliters) less sodium soy sauce
  • ½ tablespoon (8 milliliters) Sriracha sauce
  • 1 tablespoon (8 milliliterss) rice wine vinegar
  • 2 tablespoons (30 milliliters) room temperature water
  • ½ teaspoon (5 grams) grated fresh ginger root


  1. Drain the tofu and cut in half lengthwise through the center. Line a plate with a few paper towels or a dishtowel and place halved tofu side by side on the plate. Top with a couple more paper towels or dishtowel and top with something heavy like a cast iron skillet. Set aside for 15 minutes.
  2. Meanwhile, cut up vegetables and chop almonds, if not already prepared. Arrange in rows on a plate or cutting board to make assembling rolls easier.
  3. Uncover tofu. Cut each piece into 4 strips and then halve the strips. You’ll end up with 16 rectangle-shaped pieces about 2-inches long. Heat the canola oil in a non-stick skillet over medium-high heat for 1 minute. Gently transfer the tofu to the pan. Cook for 2 to 3 minutes, shaking pan gently, until the bottom of the tofu is golden brown.  Use a fork to gently turn tofu pieces onto the next side and cook another 2 to 3 minutes. Repeat until all 4 long sides are golden brown and crispy. Turn off the heat. Transfer tofu to a plate lined with a paper towel to soak up any excess oil. Next, transfer the tofu to a small mixing bowl and add the soy sauce, Sriracha and garlic. Toss with a wooden spoon until tofu is coated in sauce. Set aside.
  4. To make the almond butter dipping sauce, combine all sauce ingredients in a small mixing bowl. Use a fork to stir vigorously until creamy sauce forms.
  5. Add 1 to 2 inches of room temperature water to a pie pan. Line a cutting board with a damp kitchen towel. Soak a rice paper wrapper in the water for 10 to 20 seconds until softened and lay flat on the damp towel. Arrange 2 pieces of tofu on the center of the roll paper in a line. Top with 1/8 of vegetables and almonds. Roll paper like a burrito, making sure that the ends are sealed. Repeat until you have 8 rolls. To serve, dip rolls in almond butter sauce. Serves 8.

Nutrition Information

Serving Size: 2 rolls (237 grams), 2 tablespoons (34 grams) sauce


Note: Couldn’t find reliable potassium and phosphorus nutrition info for rice paper wrappers.

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Deborah Murphy

Deborah Murphy, MS, RD, practices clinical dietetics in Chicago. She shares practical nutrition tips and healthy recipes on her personal blog, Dietitian Debbie Dishes. In her free time, you’ll likely find her either shopping the farmers market or in the kitchen, camera and spatula in hand. Connect with Deborah on Twitter and Instagram.

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