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Fresh Rainbow Veggie Spring Rolls

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These fresh rainbow veggie spring rolls are a quick, easy, and healthy snack packed with crisp veggies, fresh herbs, and a tangy peanut dipping sauce. Perfect for anytime snacking or as a light appetizer.

Ingredients

Scale
  • Rice paper wrappers (8-inch diameter)
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 cucumber, julienned (English cucumber preferred)
  • 1 red bell pepper, thinly sliced
  • 1 avocado, sliced
  • Fresh mint leaves
  • Fresh cilantro sprigs
  • 1 cup cooked and cooled rice vermicelli noodles (optional)
  • ¼ cup creamy peanut butter
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • Water (to thin dipping sauce)

Instructions

  1. Wash and dry all veggies and herbs thoroughly. Shred carrots and cabbage finely, julienne cucumber and bell pepper into thin strips, and slice avocado just before rolling to prevent browning. Pluck mint and cilantro leaves from stems and set aside.
  2. Cook rice vermicelli noodles according to package instructions (3-5 minutes), drain, rinse with cold water, toss lightly with oil to prevent sticking, and set aside 1 cup for filling (optional).
  3. Prepare the dipping sauce by whisking together peanut butter, soy sauce, lime juice, honey (or maple syrup), and minced garlic in a small bowl. Add water a tablespoon at a time to thin until smooth and dippable. Adjust seasoning to taste.
  4. Fill a large shallow dish with warm water. Dip one rice paper wrapper for 10-15 seconds until soft but still slightly firm. Lay it flat on a clean surface or parchment paper.
  5. Place a small handful of each veggie (carrots, cabbage, cucumber, bell pepper), a few herb leaves, avocado slices, and rice noodles (if using) in a neat line across the bottom third of the wrapper. Avoid overstuffing.
  6. Fold the bottom edge over the filling, tuck in the sides snugly, then roll firmly upwards until sealed. The rice paper will stick to itself and hold tightly.
  7. Repeat soaking and rolling with remaining wrappers and filling.
  8. Arrange rolls on a platter and serve with the peanut dipping sauce on the side.

Notes

Do not soak rice paper wrappers for too long to prevent tearing; 10-15 seconds is ideal. Keep filling dry by patting shredded veggies with paper towels. Roll snugly but not too tight to avoid tearing. Wrap unused rolls individually in plastic wrap with a damp paper towel and store in an airtight container for up to 24 hours. Best served fresh. For nut-free options, substitute peanut butter with almond or sunflower seed butter. Use maple syrup instead of honey for a vegan dip.

Nutrition

Keywords: spring rolls, veggie spring rolls, healthy snack, fresh spring rolls, rainbow spring rolls, gluten-free, vegan, vegetarian, peanut dipping sauce

Find it online: https://tastypierecipes.com/fresh-rainbow-veggie-spring-rolls-easy-healthy-snack-recipe-ideas/