These Rainbow Vegetable Spring Rolls are a colorful and refreshing treat, packed with crunchy veggies and herbs wrapped in delicate rice paper. Perfect as a light appetizer or a healthy snack, they’re easy to prepare and bursting with flavor. Dip them in a tangy peanut sauce for an extra kick. These rolls not only look amazing but are also a nutritious way to enjoy a variety of fresh vegetables in every bite.

Rainbow Vegetable Spring Rolls
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Serves: 4 Prep Time: 30 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 150 calories 6 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

8 rice paper wrappers

1 cup red cabbage, thinly sliced

1 cup carrots, julienned

1 cup cucumber, julienned

1 cup bell peppers (red, yellow, green), julienned

1/2 cup fresh mint leaves

1/2 cup fresh cilantro leaves

1/2 cup fresh basil leaves

1 avocado, sliced

1/4 cup peanut butter

2 tbsp soy sauce

1 tbsp lime juice

1 tbsp honey

1/2 tsp sesame oil

1-2 tbsp water (to thin the sauce)

Instructions

Prepare all vegetables by washing and slicing them into thin, uniform pieces.

Fill a large shallow dish with warm water. Submerge one rice paper wrapper at a time for 10-15 seconds, until soft and pliable.

Lay the softened wrapper on a flat surface. Place a small handful of each vegetable, herbs, and a slice of avocado in the center.

Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to seal.

Repeat with the remaining wrappers and ingredients.

For the peanut sauce, mix peanut butter, soy sauce, lime juice, honey, sesame oil, and water until smooth.

Serve the spring rolls with the peanut dipping sauce on the side.

Notes

Feel free to add protein like shrimp, tofu, or chicken for extra flavor and nutrition.

You can store the spring rolls in the fridge for up to 2 days, covered with a damp cloth to prevent drying out.

Experiment with different veggies or herbs based on your preference or what's in season.

Rainbow Vegetable Spring Rolls