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Fresh rainbow veggie spring rolls sliced diagonally to show colorful fillings of shredded carrots, purple cabbage, cucumber, and avocado on a white plate with creamy peanut sauce in a bowl topped with crushed peanuts and sesame seeds. Homemade, vibrant, and healthy Vietnamese-inspired rolls with crisp vegetables and rich peanut dipping sauce.

Rainbow Veggie Spring Rolls with Peanut Sauce

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Experience the vibrant flavors and stunning presentation of these Rainbow Veggie Spring Rolls with Peanut Sauce. Packed with fresh vegetables like carrots, bell peppers, cucumber, and avocado, wrapped in delicate rice paper, and served with a creamy peanut dipping sauce, this dish is as nutritious as it is beautiful. Perfect for appetizers, light meals, or party platters, these spring rolls are gluten-free, vegan-friendly, and customizable to suit your taste. Impress your guests with this healthy, colorful treat that’s as fun to make as it is to eat!

  • Total Time: 30 mins
  • Yield: 8-10 spring rolls 1x

Ingredients

Scale
  • 8–10 rice paper wrappers (22cm diameter)
  • 1 large carrot, julienned into thin matchsticks
  • 1 red bell pepper, seeded and thinly sliced into strips
  • 1 medium cucumber, julienned (remove seeds if large)
  • 1 cup purple cabbage, finely shredded
  • 1 ripe but firm avocado, sliced into thin wedges
  • 1/2 cup fresh cilantro leaves (stems removed)
  • 1/2 cup fresh mint leaves (optional but recommended)
  • 1/2 cup creamy natural peanut butter
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp fresh lime juice
  • 1 tbsp honey or maple syrup (for vegan option)
  • 1 clove garlic, finely minced
  • 1 tsp freshly grated ginger (or 1/2 tsp ground ginger)
  • 1/4 cup warm water (adjust for desired consistency)
  • Optional: 1/2 tsp sriracha or red pepper flakes for heat
  • For garnish: crushed roasted peanuts, toasted sesame seeds, lime wedges

Instructions

  1. Wash and prepare all vegetables. Julienne carrots, bell peppers, and cucumber into uniform cuts about 3-4 inches long and 1/4 inch thick. Shred purple cabbage finely and slice avocado into thin wedges, sprinkling with lime juice to prevent browning.
  2. Fill a large, shallow dish with warm water. Dip one rice paper wrapper into the water for 5-10 seconds, rotating to ensure even wetting. Lay it flat on a damp kitchen towel or silicone mat.
  3. On the softened rice paper, place a small amount of each vegetable in the center, arranging them horizontally in colorful rows: purple cabbage, carrots, bell pepper, cucumber, and avocado slices. Add cilantro and mint leaves. Fold the sides inward over the filling, then tightly roll from the bottom up.
  4. In a medium bowl, whisk together peanut butter, soy sauce, lime juice, sweetener, garlic, and ginger until smooth. Gradually add warm water, a tablespoon at a time, until the sauce reaches a pourable consistency. Adjust seasonings to taste.
  5. Serve spring rolls on a platter with peanut sauce in the center for dipping. Garnish with crushed peanuts, sesame seeds, and lime wedges. Optional toppings include jalapeños, microgreens, or edible flowers.

Notes

  • Use uniform julienne cuts for vegetables to ensure even rolling and presentation.
  • Don’t oversoak rice paper; it should still feel slightly firm when removed from water.
  • Store spring rolls in a single layer in an airtight container, covered with a damp paper towel, for up to 24 hours. Store peanut sauce separately for up to 5 days.
  • Omit avocado if preparing ahead to prevent browning, and add it fresh when serving.
  • Customize fillings with options like mango, jicama, or zucchini ribbons for variety.
  • Author: Luna Saunders
  • Prep Time: 30 mins
  • Cook Time: 0 mins
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Vietnamese, Vegan
  • Diet: Vegan

Nutrition

  • Serving Size: 1 spring roll
  • Calories: 120 kcal
  • Sugar: 6 g
  • Sodium: 180 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 0 mg

Find it online: https://mealsmom.com/rainbow-veggie-spring-rolls-with-peanut-sauce/