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To make rainbow veggie spring rolls, you need fresh and colorful ingredients. Here’s what to gather: - 1 pack of rice paper wrappers - 1 cup red cabbage, thinly sliced - 1 cup carrots, julienned - 1 cup bell peppers (red, yellow, and green), thinly sliced - 1 cup cucumber, julienned - 1 avocado, sliced - 1 cup fresh mint leaves - 1 cup fresh cilantro leaves These ingredients create a vibrant mix. Each adds a unique crunch and taste. The rice paper wraps hold it all together nicely. For the dipping sauce, you’ll want a mix of sweet and savory. Here’s what you need: - 1/4 cup peanut butter - 2 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons lime juice - 1 tablespoon honey or agave syrup - Water (to thin) This sauce pairs perfectly with the fresh rolls. It also adds a creamy element to each bite. You can make your dish even more appealing with some garnishes: - 1/4 cup sesame seeds Sprinkling sesame seeds on top gives the rolls a nice finish. It adds a bit of crunch and a touch of style. Enjoy creating this colorful dish! {{ingredient_image_1}} Start by washing all your veggies. Clean the red cabbage, carrots, bell peppers, cucumber, and avocado. Slice each vegetable into thin strips or julienne them. Use a sharp knife for clean cuts. Place each type in separate bowls. This keeps things neat and organized. You will enjoy the colors and textures of your fresh veggies. Get a large shallow dish or wide bowl. Fill it with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it feels soft. Carefully take it out and lay it flat on a clean surface. Now, it’s time to fill the wrapper! On the lower third, layer a small handful of red cabbage. Next, add some carrot sticks, bell pepper strips, and cucumber. Place an avocado slice on top. Don't forget a few mint and cilantro leaves for flavor. To roll, fold the sides of the rice paper over the filling. Then, roll it tightly from the bottom up. Make sure it is snug but not too tight. Repeat this with your remaining wrappers and filling. Each roll should look colorful and inviting! For the perfect dipping sauce, take a small bowl. Whisk together peanut butter, soy sauce, lime juice, and honey. If it’s too thick, add a splash of water to thin it out. Mix until smooth. Taste it! Adjust flavors if needed. This sauce adds a creamy, zesty touch to your spring rolls. Now you are ready to enjoy your colorful and fresh rainbow veggie spring rolls! Rolling spring rolls takes a bit of practice but is easy once you know how. First, soak a rice paper wrapper in warm water for about 10-15 seconds. It should feel soft but still firm. Lay it flat on a clean surface. Place your filling on the bottom third of the wrapper. Use a mix of red cabbage, carrots, bell peppers, cucumber, avocado, mint, and cilantro. Now, fold the sides in first. Then, roll it tightly from the bottom up. Keep it snug but don’t squeeze too hard. This way, you avoid tearing the wrapper. If you find it hard to roll, try using less filling. If you have leftover spring rolls, store them properly to keep them fresh. Place them in an airtight container. You can separate layers with parchment paper. This prevents them from sticking together. Store them in the fridge for up to two days. If you want to keep them longer, freeze the rolls. Wrap them in plastic wrap and place them in a freezer bag. They can last for about a month in the freezer. When ready to eat, let them thaw overnight in the fridge. Many people make mistakes when making spring rolls. Here are a few to watch for: - Soaking the wrapper for too long can make it too soft. - Overfilling the spring rolls makes them hard to roll. - Forgetting to fold the sides in can lead to spills when rolling. - Not using fresh herbs makes the rolls less tasty. By avoiding these mistakes, your spring rolls will look great and taste even better! Pro Tips Choose Fresh Ingredients: Use the freshest vegetables possible for vibrant colors and maximum crunch in your spring rolls. Soak Rice Paper Quickly: Don't soak the rice paper wrappers for too long; 10-15 seconds is usually enough to soften them without tearing. Experiment with Fillings: Feel free to customize your spring rolls with other vegetables or proteins like shrimp, tofu, or even fruit for a sweet twist. Keep the Dipping Sauce Smooth: If your dipping sauce is too thick, add water gradually until you reach your desired consistency for easy dipping. {{image_2}} You can add protein to your spring rolls. Tofu is a great choice. Use firm tofu and slice it thin. Cook it in a pan until golden. Shrimp is another option. Boil or sauté shrimp until they turn pink. Add a few pieces to your rolls for extra flavor. Choose proteins based on your taste. While peanut sauce is tasty, there are many options. Try soy sauce mixed with rice vinegar. This gives a nice tang. Sweet chili sauce adds a kick and sweetness. For a creamy dip, use tahini mixed with lemon juice. You can even mix yogurt with herbs for a fresh taste. The sauce choice can change the whole dish. You can switch up the veggies based on the season. In spring, use asparagus or snap peas for crunch. Summer brings fresh tomatoes and zucchini. In fall, add roasted sweet potatoes or butternut squash. Winter calls for hearty greens like kale. Use what you have for a fresh twist. This makes each roll unique and fun! To keep your rainbow veggie spring rolls fresh, store them in an airtight container. Place a damp paper towel in the container. This towel keeps the rolls moist. Make sure the rolls do not touch each other to prevent sticking. Store them in the fridge for the best taste. They taste best within 1-2 days of making. You can freeze spring rolls, but they need care. First, wrap each roll in plastic wrap. This step keeps them from freezer burn. Next, place the wrapped rolls in a freezer-safe bag. They can last up to 2 months in the freezer. When you want to eat them, let them thaw in the fridge overnight. Then, enjoy them cold or warm them gently. Each ingredient has its own shelf life. Here’s a quick list: - Rice paper wrappers: Keep them in a cool, dry place. They last for a long time. - Fresh veggies: Use them within a week for the best crispness. - Avocado: Use it within a day or two after cutting. - Mint and cilantro: These herbs stay fresh for about a week in the fridge. Always check your ingredients before using them. Fresh items make the best spring rolls! Yes, you can make these spring rolls in advance. Just prepare them up to two days before serving. Store them in an airtight container. Place a damp paper towel between layers to keep them fresh. This way, you can enjoy these colorful treats anytime. If you can't find rice paper, try using lettuce leaves. Butter lettuce works well. You can also use thin tortillas. These options still let you enjoy the fresh veggies inside. Yes, Rainbow Veggie Spring Rolls can be gluten-free. Just use tamari instead of soy sauce in the dipping sauce. Check your rice paper wrappers to ensure they are gluten-free. This way, everyone can enjoy these tasty rolls. To add spice, mix some sriracha into the dipping sauce. You can also add sliced jalapeños inside the rolls. If you like heat, try adding a pinch of chili flakes. These options will make your spring rolls have a nice kick. Rainbow Veggie Spring Rolls are fresh, colorful, and fun to make. We discussed key ingredients, step-by-step instructions, and tips for rolling. I shared ways to personalize your rolls with proteins and sauces. Also, we covered storage methods for leftovers. In closing, making these spring rolls is easy and rewarding. They are a healthy snack or meal. Enjoy the process and get creative with your fillings. Happy rolling!

Rainbow Veggie Spring Rolls

Fresh and colorful spring rolls filled with a variety of vegetables and herbs, served with a creamy dipping sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Asian
Servings 10
Calories 150 kcal

Ingredients
  

  • 1 pack rice paper wrappers
  • 1 cup red cabbage, thinly sliced
  • 1 cup carrots, julienned
  • 1 cup bell peppers (red, yellow, and green), thinly sliced
  • 1 cup cucumber, julienned
  • 1 unit avocado, sliced
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1/4 cup sesame seeds (for garnish)
  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons lime juice
  • 1 tablespoon honey or agave syrup
  • to thin water

Instructions
 

  • Start by preparing your vegetables: wash and slice the red cabbage, carrots, bell peppers, cucumber, and avocado. Set them aside in separate bowls.
  • Fill a large shallow dish or a wide bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, or until softened. Carefully remove and lay it flat on a clean surface.
  • On the lower third of the rice paper, layer a small handful of red cabbage, followed by a few sticks of carrot, bell peppers, cucumber, an avocado slice, and a few mint and cilantro leaves.
  • Fold the sides of the rice paper over the filling, then roll it tightly from the bottom up. Make sure it's snug but not too tight to avoid tearing. Repeat with the rest of the wrappers and filling ingredients.
  • For the dipping sauce, whisk together the peanut butter, soy sauce, lime juice, honey, and a splash of water in a small bowl until smooth. Adjust the consistency by adding more water if needed.
  • Serve the spring rolls on a platter, garnished with sesame seeds, alongside the dipping sauce.

Notes

Feel free to customize the vegetables based on your preference.
Keyword appetizer, healthy, spring rolls, vegan