Ingredients
Scale
- For the Rainbow Veggie Spring Rolls:
- 8–10 rice paper wrappers
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cucumber, julienned
- 1 cup purple cabbage, shredded
- 1 avocado, sliced
- 1 cup fresh cilantro or mint leaves
- 1 cup vermicelli rice noodles (optional)
- Warm water (for softening rice paper)
- For the Peanut Sauce:
- ½ cup creamy peanut butter
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp lime juice
- 1 tbsp maple syrup or honey
- 1 clove garlic, minced
- ½ tsp grated ginger
- 2–3 tbsp warm water (to thin as needed)
Instructions
- Prepare the Vegetables: Wash and julienne all the vegetables—carrots, bell peppers, cucumber, and purple cabbage—into thin, uniform strips. Slice the avocado and prepare fresh herbs like cilantro or mint. If using rice noodles, cook them according to package instructions, then rinse under cold water and set aside.
- Soften the Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable but still slightly firm. Carefully lay it flat on a clean, damp kitchen towel or a non-stick surface.
- Assemble the Spring Rolls: Place a small handful of prepared vegetables, herbs, and optional rice noodles near the bottom third of the softened rice paper. Fold the sides inward, then tightly roll from the bottom up, keeping the filling snug. Repeat until all ingredients are used.
- Make the Peanut Sauce & Serve: In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, garlic, and ginger. Add warm water as needed to achieve a smooth, dipping consistency. Arrange the Rainbow Veggie Spring Rolls on a platter and serve with the peanut sauce on the side.
Notes
- Don’t over-soak the rice paper—it will continue to soften as you assemble.
- Use fresh, crisp vegetables for the best texture.
- Keep a damp towel nearby to prevent rice paper from sticking.
- Customize with protein like tofu, shrimp, or chicken for added heartiness.
- Store in an airtight container with a damp paper towel to prevent drying.
- Best eaten within 24 hours for optimal freshness.
- Prepare the peanut sauce ahead and refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 spring roll with sauce
- Calories: 120 Kcal
- Sugar: 4g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg