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Spring Rolls with tangy coconut dipping sauce

Active Time: 10 minutes

Makes roll fillings for the week, and 4 spring rolls (2 servings)


  • Filling: (Prep on Prep Day)
    • 4 large carrots
    • 3 medium cucumbers
    • 3 red or orange bell peppers
    • Fresh cilantro
    • Fresh mint
    • 4 scallions
  • Dipping Sauce: (Make on Prep Day)
    • 1/4 cup coconut oil, liquid
    • Juice of 1 lime
    • 2 tablespoons shredded fresh ginger (or roughly chopped if using a processor)
    • 1 medium clove garlic, minced (or whole, peeled, if using a processor)
    • 2 tablespoons raw honey
    • 1 tablespoon white miso paste (optional)
    • 2 tablespoons water
  • Rolls: (Make 4 rolls on Prep Day, Day 2, and Day 4)
    • 4 sheet rice paper spring roll wraps (8 to 10 inches in diameter)
    • 4 teaspoons sesame seeds
    • 1 heaping cup arugula, roughly chopped


  1. Prep your veggies: chop carrots, cucumbers, and bell peppers into thin matchsticks. Roughly chop cilantro and mint to equal ½ cup each. Chop scallions (white and pale green parts) into thin rounds. Store veggies in an airtight container in the fridge, to use throughout the week.
  2. Make the dipping sauce: add ingredients to a mason jar or mini food processor and shake vigorously or blend until well combined. Store in the fridge.
  3. To make the rolls, fill a 9” baking round with warm water. Place one rice paper in the water and let it rest for 10 seconds. The sheet should soften, put not be super floppy.
  4. Place the paper on work surface and use your hands to massage the water into the paper until softened even more.
  5. Top the paper, in a lengthwise orientation, with a big sprinkle of arugula, a few strips of carrot, cucumber, and pepper, a sprinkle of scallion, cilantro, and mint, and 1 teaspoon sesame seeds.
  6. Fold over 1 long side to enclose the filling, and then fold over each short side like you would a burrito. Lastly, roll it up as tightly as you can, stretching the remaining long side around the roll to seal it. Set aside and create 3 more rolls.
  7. If you are making rolls the night before, wrap each roll in plastic wrap or a damp paper towel so they do not dry out or stick to each other and store in an airtight container in the fridge for tomorrow.
  8. To serve, enjoy 2 spring rolls, cut in half if desired, with 2 teaspoons sauce.