Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

Shop 3/686-690 New South Head Road Rose Bay (Down the alley between Westpac Bank & Feisty Little Mouse)
Sydney, NSW


Stephanie Malouf | Accredited Nutritionist

Conscious Recipes

Filtering by Category: LIGHT MEALS & SNACKS

Baked Spring Rolls with Almond Butter Dipping Sauce

Stephanie Malouf Nutrition

Makes 20 spring rolls


  • 2 large carrot’s, grated
  • 2 zucchini’s, grated
  • 6 cups shredded cabbage
  • 2 tsp coconut oil
  • 2 tsp ginger
  • 2 clove garlic
  • 4 tbsp tamari
  • 1 cup cooked vermicelli noodles
  • 20 sheets spring roll pastry
  • 1 egg white


  • ¼ cup almond butter
  • 4 tbsp hot water
  • 1 tsp honey
  • 1 tsp ginger
  • 1 tbsp tamari


  1.  Preheat the oven to 180°C
  2. Pour boiling water over the vermicelli noodles and soak for 5 minutes or until soft
  3. Heat the oil in the pan & add the garlic, ginger cabbage, zucchini & carrot and cook for approx. 7 minutes or until soft
  4. Add the tamari and mix through
  5. Remove from the heat
  6. On one of the spring roll sheet, place approx. 1 heaped tbsp. of the filling and some of the noodles on one corner of the sheet.
  7. Lift the corner over the filling and roll to half way
  8. Fold the two outer corners and continue to roll till the end
  9. Repeat until all the mixture is gone and lay each spring role spaced out on a baking try lined with baking paper
  10. Whisk the egg white and brush onto both sides
  11. Cook for 20 minutes, 10 minutes on each side until light golden in colour

Rice Paper Rolls With Almond Butter Dipping Sauce

Stephanie Malouf Nutrition

These are a delicious healthy alternative to fried spring rolls and an easy way to load up on vegies, particularly for the kids. It can be a little tricky and fiddly at first but like with anything, practice makes perfect! Give it a go, cause once you get the hang of it this will no doubt become a light lunch or snack staple.

INGREDIENTS - Rice Paper Roll

These can be made to your desire but some yummy serving suggestions include:

  • Protein: Tuna, Chicken, Salmon, Prawn, Egg or Tofu
  • Grated Carrot
  • Cucumber
  • Bean Sprouts
  • Vermicelli Noodles
  • Avocado
  • Lettuce
  • Shredded cabbage
  • Plus one essential ingredient being the Rice Papers. You can buy these in most Asian food stores and have also become a popular stocked item at local grocery stores/supermarket.


  1. Fill a bowl larger than the size of the rice paper with lukewarm water
  2. Dip the rice paper into the bowl and leave for about 5 seconds or until it begins to soften. You don’t want it to soften too much otherwise it will break whilst rolling.
  3. Place the rice paper onto a flat surface and add your ingredients halfway between the bottom end of the rice paper and the center (so 3/4 down from the top end).
  4. Fold in the edges first, then fold the end closest to you over the filling and continue to roll upwards.



  • ¼ cup almond butter
  • 2-3 tbsp hot water for sauce or more for a dressing consistency consistency)
  • 1 tsp honey or 1/2 tsp stevia (natvia)
  • 1 tsp ginger
  • 1 tbsp tamari


  1. Mix all the ingredients together
  2. Serve as a dipping sauce with rice papers rolls or have over chicken, fish, vegetables or a salad to add flavour and extra hit of protein!