Raw Spring Rolls with Herbed Almond Sauce

In the days when I used to eat bagels for breakfast, Passover seemed like agony. A whole week without breads, grains, legumes, rice and other staple carbs.

Actually, sounds a bit like a Paleo week doesn’t it?

Passover can be a breeze assuming you avoid matzah, jelly rolls, potatoes and anything with scary amounts of sugar. I find that Passover desserts are amongst the worst to consume-for some reason sugar is added in copious amounts to make up for ingredient limitations on the holiday.

If you focus on good old fresh produce, dare I say it… Passover can be a healthy holiday! But how can we possibly avoid the temptation of the buffet feast? Discipline. Commitment. Just say no. As my mom says, nothing tastes as good as fit feels.  

I created this recipe over Passover when I was craving the creaminess of a tahini dressing but traditionally sesame is not eaten on the holiday. I must admit, I almost prefer this almond version year round but the rolls are divine with tahini. I serve them as an appetizer plated with a small salad and drizzle the leftover sauce all over. The recipe below does require a dehydrator. If you don’t own one- keep on reading. I have left notes in the recipe for alternative ideas. Or ditch the roll thing altogether and just make this all-purpose almond sauce.  Happy Holidays!

Raw Spring Rolls with Herbed Almond Sauce Recipe

Raw Spring Rolls with Herbed Almond Sauce

Prep Time 45 minutes
Cook Time 6 hours
Total Time 6 hours 45 minutes
Servings 12


Raw wraps

  • 3 mangos
  • 4 avocados
  • 1 cup fresh cilantro
  • Pinch of salt

Almond sauce

  • 1/2 cup almond butter
  • 1/4 cup water or coconut water if available
  • 1 tablespoon minced ginger
  • 2 tablespoons lemon juice
  • 3-4 cloves of garlic crushed
  • 3 tablespoons grated red onion
  • 1 tablespoons maple syrup
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup mixed herbs: cilantro parsley and mint


  • 1 carrot
  • 1/2 cup mushrooms
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1 cucumber
  • 1/4 cup thinly sliced red onion
  • 1/2 cup chopped parsley mint and cilantro to taste
  • 1/2 lemon
  • 1 tablespoon olive oil
  • Salt and pepper to taste



  1. Blend mango, avocado, cilantro and salt in a vitamix. Spread on teflex sheets of a dehydrator.
  2. Dehydrate at 125 degrees for about 2 hours.
  3. Remove sheets and, using a sharp knife, score the wraps to your desired shape. Squares work best.
  4. Make ahead and store in a refrigerated airtight container.
  5. Yield 12 wraps.

Almond Sauce

  1. Blend all of the listed ingredients in a blender.
  2. Check consistency and add water if necessary. May be made one day ahead.

Filling and Assembly

  1. Bring wraps to room temperature.
  2. Julienne the vegetables and mix with herbs in a medium size bowl.
  3. Lightly season with lemon, olive oil, salt and pepper. Marinate one hour.
  4. Spread filling in wraps and serve with almond sauce on the side.

Recipe Notes

If you don’t have a dehydrator, wrap these in lettuce or nori sheets.
You may make sauce one day ahead of time and add herbs on the day of serving.
For sauce: if you’re after an even more decadent version, replace half of the water with coconut milk.

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