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- 8 rice paper wrappers - 1 cup red cabbage, shredded - 1 cup carrots, julienned - 1 cup cucumbers, julienned - 1 cup bell peppers (mixed colors), sliced - 1 avocado, sliced - 1 cup fresh mint leaves - 1 cup fresh cilantro leaves - 1/4 cup sesame seeds (toasted) These spring rolls are all about fresh colors and flavors. Rice paper wrappers give a soft bite. They are easy to find in stores. You can fill them with your favorite veggies. I love using red cabbage for its crunch and color. Carrots add sweetness, while cucumbers bring coolness. Mixed bell peppers introduce a burst of color and taste. Avocado gives creaminess that balances the crunch. Fresh herbs like mint and cilantro add a bright note. Toasted sesame seeds offer a nutty flavor and fun texture. All these ingredients come together for a fresh and colorful dish. - 1/4 cup peanut butter - 2 tablespoons soy sauce (low sodium) - 2 tablespoons lime juice - 1 teaspoon honey or agave syrup The dipping sauce is key to these spring rolls. Peanut butter adds rich flavor. Low sodium soy sauce gives saltiness without too much sodium. Lime juice brightens the sauce with acidity. Honey or agave syrup brings in a hint of sweetness. Mix these ingredients until smooth. You can adjust the flavors to your taste. This sauce will elevate your spring rolls and make them even more enjoyable. {{ingredient_image_1}} Start by washing all your veggies. Use cold water to rinse away dirt and germs. Then, cut them into thin, uniform pieces. This step is key! Uniform pieces help your spring rolls look neat and eat evenly. For this recipe, I use red cabbage, carrots, cucumbers, and bell peppers. Each veggie adds its own fun color and crunch. Next, soak the rice paper wrappers. Fill a shallow dish with warm water. Dip one wrapper in the water for about 10-15 seconds. You want it soft, not mushy. Once pliable, lay the wrapper flat on a clean surface or a damp kitchen towel. Now, it’s time to layer your ingredients. In the center, add a small handful of red cabbage, carrots, cucumbers, bell peppers, and a slice of avocado. Top this with a few mint and cilantro leaves, plus some toasted sesame seeds. Now, let’s wrap it up! Fold in the sides of the wrapper. Then, roll it from the bottom up. Make sure to tuck in the filling as you go. This helps keep everything inside. You want each roll to be tight and secure. Repeat these steps with the rest of your rice paper wrappers and filling ingredients. Each spring roll should look colorful and inviting. Enjoy the fun of making these fresh delights! To make the best spring rolls, focus on your rolling technique. One common mistake is overstuffing the wrapper. This can lead to tears and messy rolls. Instead, use a small handful of each vegetable. This helps keep the roll tight and neat. Another mistake is not soaking the rice paper long enough. Dip the wrapper for about 10-15 seconds in warm water. It should feel soft but not too soggy. When you place it on your surface, ensure it’s flat and even. To wrap, fold the sides in first. Then, roll from the bottom up. Tuck in the filling as you go. This method keeps everything secure inside. For the best taste, use equal parts of each vegetable. Aim for 1 cup of red cabbage, carrots, cucumbers, and bell peppers. This balance adds color and crunch. Don’t forget the avocado; it gives a creamy texture. To enhance your dipping sauce, mix peanut butter, low sodium soy sauce, lime juice, and honey. Use 1/4 cup of peanut butter for a rich flavor. Adjust lime juice to your taste. A little extra honey can add sweetness if you prefer. Experiment with your sauce by adding a pinch of garlic powder or a dash of chili flakes. This can give your spring rolls a kick! Pro Tips Fresh Ingredients: Use the freshest vegetables possible for the best flavor and texture. Crisp veggies will enhance the overall taste of your spring rolls. Soak with Care: Don't soak the rice paper too long, or it will become too fragile. A quick dip ensures it remains pliable yet sturdy for wrapping. Rolling Technique: Tightly roll the spring rolls, tucking in the filling as you go. This prevents them from falling apart and keeps the ingredients secure. Creative Dipping Sauces: Experiment with different dipping sauces such as hoisin or a spicy chili sauce for a unique twist on the traditional peanut sauce. {{image_2}} You can easily switch up the veggies in your spring rolls. If you want a twist, try using zucchini or asparagus. These vegetables add unique flavors and textures. Just slice them thinly, like the other veggies. For those who prefer a vegan dip, you can replace the peanut butter with tahini or almond butter. Both options taste great and keep the rolls creamy. While the peanut butter dipping sauce is tasty, you can also experiment with other sauces. Sweet chili sauce adds a nice kick and sweetness. It pairs well with fresh veggies. You can also try different soy sauce variations. For a richer flavor, use a dark soy sauce. You can mix it with garlic or ginger for extra zest. So many choices mean you can enjoy your spring rolls in new ways! To keep your spring rolls fresh, wrap them in damp paper towels. Place them in an airtight container. This method helps maintain their moisture and prevents them from drying out. You can stack them, but make sure they don’t touch each other. If you have a lot, separate layers with parchment paper. This keeps everything neat and fresh. For the dipping sauce, place it in a clean, airtight jar. Store it in the fridge to keep it fresh. The sauce will last about a week in the refrigerator. If you see any changes in color or smell, it’s best to throw it out. Remember, always check your sauce before using it. Spring rolls stay fresh in the fridge for about 2 to 3 days. To keep them crisp, store them in an airtight container. Make sure to place a damp paper towel inside to maintain moisture without making them soggy. Always check for any signs of spoilage before eating. Yes, you can prep your spring rolls ahead of time! I suggest rolling them a few hours before you serve. To keep them fresh, cover them with a damp cloth. This helps prevent drying out. If you plan to store them longer, keep the veggies and rice paper separate until you're ready to eat. These spring rolls pair well with many sides! Here are some ideas: - A fresh green salad with a light vinaigrette. - A bowl of edamame sprinkled with sea salt. - A refreshing fruit salad for a sweet touch. - For drinks, try coconut water or green tea for a nice balance. Rainbow veggie spring rolls are fun and healthy. You learned how to choose colorful veggies and herbs, layer them, and roll them correctly. I shared tips for making your rolls tasty and avoiding common mistakes. We explored variations and storage methods to keep them fresh. In the end, these rolls are versatile and can fit anyone’s taste. Make them your own and enjoy every bite!

Rainbow Veggie Spring Rolls

Fresh and colorful spring rolls filled with a variety of vegetables and served with a delicious dipping sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 150 kcal

Ingredients
  

  • 8 pieces rice paper wrappers
  • 1 cup red cabbage, shredded
  • 1 cup carrots, julienned
  • 1 cup cucumbers, julienned
  • 1 cup bell peppers (mixed colors), sliced
  • 1 piece avocado, sliced
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 0.25 cup sesame seeds (toasted)
  • 0.25 cup peanut butter (for dipping sauce)
  • 2 tablespoons soy sauce (low sodium)
  • 2 tablespoons lime juice
  • 1 teaspoon honey or agave syrup
  • cup water (for soaking rice paper)

Instructions
 

  • Prepare all your veggies by washing and cutting them into thin, uniform pieces.
  • In a shallow dish, fill it with warm water to soak the rice paper wrappers.
  • Take one wrapper and dip it in the water for about 10-15 seconds, until it becomes pliable.
  • Lay the soaked wrapper flat on a clean surface or a damp kitchen towel.
  • In the center of the wrapper, layer a small handful of each vegetable: a bit of red cabbage, carrots, cucumbers, bell peppers, and a slice of avocado.
  • Add a few mint and cilantro leaves on top of the veggies, followed by a sprinkle of toasted sesame seeds.
  • Fold in the sides of the wrapper, then roll it from the bottom up, tucking in the filling as you go.
  • Repeat with the remaining rice paper wrappers and filling ingredients.
  • For the dipping sauce, in a small bowl, mix the peanut butter, soy sauce, lime juice, and honey/agave syrup until smooth.
  • Serve the spring rolls with the dipping sauce on the side.

Notes

Arrange the spring rolls on a vibrant platter, placing the dipping sauce in a small bowl in the center. Garnish with extra mint leaves for a fresh look!
Keyword appetizer, healthy, spring rolls, veggie