Ginger Curry Dipping Sauce (2 cups)
- 6–8 ounces Pacific Foods Cashew Carrot Ginger Soup
- 3/4 cup soaked raw cashews – drained. Best to soak/soften the cashews in purified water for 30 minutes or up to 24 hours in fridge. See notes if you don’t have time to soak cashews.
- 1/2 cup chopped cilantro
- Splash of lime juice
- 3 – 4 teaspoons curry powder
- 3 teaspoons grated fresh ginger root
- 1 Thai pepper or jalapeño pepper – sliced and deseeded if you prefer less spicy
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- Pinch kosher salt
For the spring roll wraps
- Rice paper wrappers (16 sheets) – You should be able to find these in the international aisle in most grocery stores. Or online.
- Variety of vegetables, julienned cut or shaving – carrots, cucumbers, zucchini, radish, sprouts, cabbage (shredded)
- Optional rice vermicelli noodles or mung bean threads (cooked or soaked) – Also found at most grocery stores.
- 1–2 green onions (green portion, chopped)
- 1/2 cup chopped cilantro
- First prepare you sauce. Place soup, soaked cashews, cilantro, ginger, curry powder, Thai pepper, and spices in a blender or food processor. Blend until creamy thick sauce is made. If you want to thin out your sauce, add more soup or olive oil, blend again. Taste to see if the spice is to your liking. Adjust spice/salt as needed. Pour 1 cup of the curry sauce into dipping bowl and keep the rest in a sealed jar, to use for other tasty recipes!
- Next, prepare your spring rolls/rice paper rolls.
- Fill a large bowl or deep plate with warm water. Wide enough to place the rice paper sheets in. Submerge the 2 rice papers into the water (at the same time) for 8-10 seconds to soften. 2 rice paper sheets hold better when filling, so it’s best to start off with 2 versus one.
- Place softened rice paper sheets on cutting board or clean counter.
- Place Sliced vegetables in the center, then add your sprouts/onion, herbs on top. If using vermicelli noodles or mung bean noodles place those inside a lettuce leaf then set next to the thinly sliced vegetables
- Fold the left and right edges of the rice paper(as seen in photo), then starting rolling up the sheet from the bottom. Keep rolling firmly all the way up until the end of the rice paper The rice will seal itself.
- Place on serving tray and serve immediately with dipping sauce, or store in airtight container in fridge for later. Tip – If you separate each spring roll with portion of wax paper, they should not stick together when storing.
- If you don’t have time to soak your cashews, you can skip that part and just blend cashews as is.It just might take a little more blending and to make the dip sauce creamy. Add more soup or almond milk if you need to thin out the sauce. Adjust spices as needed.
- Pacific Foods Cashew Carrot Ginger Soup, the rice paper wrappers, and mung bean threads can all be found at most grocery stores and online.
- OTHER WAYS TO serve the dip! This spring roll curry dip recipe is also great to serve at your next party. Just follow the make-ahead directions and simply place it on the table with fresh vegetables or rice paper/spring rolls before the party starts.
- The nutrition stats below are based off of 2 rolls and 2 tbsp dipping sauce serving, without mung bean noodles added.
- Prep Time: 30
- Category: appetizer
- Method: blend
- Cuisine: vietnamese
- Serving Size:
- Calories: 262
- Sugar: 2.9 g
- Sodium: 95.7 mg
- Fat: 4.8 g
- Saturated Fat: 1.1 g
- Carbohydrates: 35 g
- Fiber: 5.8 g
- Protein: 6.2 g
- Cholesterol: 0 mg
Keywords: vegan, spring rolls, dip, appetizer, healthy, dairy free, curry sauce, vietnamese, gluten free