Go Back
Rainbow Veggie Spring Rolls are a fun, colorful snack. They are easy to make and great for sharing. This recipe uses fresh vegetables and a tasty dipping sauce. You can find the full recipe below. - 8 rice paper wrappers - 1 cup purple cabbage, thinly sliced - 1 cup carrots, julienned - 1 cup cucumber, julienned - 1 cup red bell pepper, thinly sliced - 1 ripe avocado, sliced - ½ cup fresh mint leaves - ½ cup fresh cilantro leaves - 1 cup cooked vermicelli noodles (optional) - ½ cup creamy peanut butter (for dipping sauce) - 2 tablespoons soy sauce (for dipping sauce) - 1 tablespoon honey (for dipping sauce) - 1 tablespoon freshly squeezed lime juice (for dipping sauce) - Warm water (for softening rice paper) If you don’t have rice paper wrappers, use lettuce leaves. For a gluten-free option, swap soy sauce with tamari. You can replace peanut butter with almond or sunflower seed butter. If you want a spicy kick, add sliced jalapeños or sriracha to the filling. Start by washing all your veggies. Clean them well to remove dirt. Next, slice the purple cabbage thinly. I like to julienne the carrots and cucumber for a nice crunch. Cut the red bell pepper into thin slices. If you want to include noodles, cook the vermicelli according to the package. Drain them well and set aside. Grab a small mixing bowl and add the creamy peanut butter. Pour in the soy sauce, honey, and freshly squeezed lime juice. Whisk these ingredients together until the mix is smooth. If it feels too thick, add a splash of water to make it easier to dip. This sauce gives the rolls extra flavor! Find a shallow dish or pie plate and fill it with warm water. Take one rice paper wrapper and dip it in the water for about 10-15 seconds. You want it soft and pliable. Carefully lift it from the water and lay it flat on a clean, damp surface. Now, on the lower third of the wrapper, start layering your fillings. If you use noodles, place a few strands first. Then add the colorful mix of purple cabbage, carrots, cucumber, red bell pepper, and a slice of creamy avocado. Finish with mint and cilantro leaves for freshness. Next, fold the bottom of the rice paper wrapper over the filling. Fold in the sides toward the center to secure everything. Then, roll it up tightly until it's fully closed. Be gentle but firm for a good seal. Repeat this with the rest of your ingredients and wrappers. Once done, arrange the spring rolls neatly on a platter. Serve with the dipping sauce in a small bowl. Enjoy your colorful and crisp snack! Rolling spring rolls can be tricky, but I have some tips for you. First, use warm water to soften the rice paper. Dip each wrapper for about 10-15 seconds. It should be soft but not too mushy. Lay it flat on a clean surface. Start with a small amount of filling. If you overstuff, the rolls may break. Place the filling in the lower third of the wrapper. Next, fold the bottom up over the filling. Then, fold in the sides. Finally, roll it up tightly. Make sure to apply gentle pressure as you roll. This helps to seal the filling inside. Practice makes perfect, so don’t worry if your first rolls aren’t perfect. The dipping sauce is key for spring rolls. My favorite recipe uses peanut butter, soy sauce, honey, and lime juice. Start by mixing these ingredients in a bowl. If your sauce is too thick, add a bit of warm water. Mix it well until it’s smooth. The right consistency is creamy but pourable. If you prefer a spicier kick, you can add some chili sauce. Taste the sauce and adjust the flavors as needed. Finding the perfect balance makes every bite delightful. Presentation matters when serving spring rolls. Use a nice platter to showcase your colorful rolls. Arrange them neatly, standing upright or lying flat. You can even garnish the platter with extra mint leaves. This adds a fresh touch. Place a small bowl of dipping sauce in the center. This makes it easy for guests to serve themselves. A beautiful presentation enhances the dining experience. It makes your dish more inviting and appetizing. {{image_4}} I love making Rainbow Veggie Spring Rolls with just veggies. You can use many different vegetables. Choose your favorites! Some great options are: - Zucchini, thinly sliced - Radishes, julienned - Spinach or arugula for extra greens - Sweet corn for a crunchy bite You can also add fruits, like mango or pineapple. They add a nice sweetness and flavor to your rolls. Be creative! If you want to add protein, shrimp or chicken works well. For shrimp, use cooked shrimp and slice them in half. Place them on top of the veggies. For chicken, use shredded cooked chicken. This adds more flavor and makes the rolls filling. You might also consider tofu as a tasty option. Just make sure to press it to remove extra moisture before adding it to your rolls. If you need gluten-free options, rice paper is a great choice. It is made from rice flour and is naturally gluten-free. For the dipping sauce, use gluten-free soy sauce. You can find this in most stores. If you want something different, try using coconut aminos. They taste great and are gluten-free too. These variations let you customize your Rainbow Veggie Spring Rolls. You can mix and match to create your ideal snack. For the complete recipe, check out the Full Recipe section. To keep your spring rolls fresh, wrap them in damp paper towels. Place them in an airtight container. They can last in the fridge for up to three days. If they dry out, they lose their crispness. Avoid stacking them to prevent sticking. Store veggies like cabbage and bell peppers in the fridge. Keep them in a sealed bag. This keeps them crunchy and bright. Fresh herbs like mint and cilantro should be in a glass of water. Cover them with a plastic bag to keep them fresh longer. If you have any leftover dipping sauce, store it in a small jar in the fridge. It will stay good for up to a week. Spring rolls are best enjoyed fresh, but you can reheat them. Preheat your oven to 350°F (175°C). Place the spring rolls on a baking sheet. Heat them for about 10 minutes. This will help restore their crispiness. Avoid using a microwave, as it can make them soggy. Yes, you can make Rainbow Veggie Spring Rolls ahead of time. However, I suggest eating them fresh for the best taste and texture. If you prepare them early, keep them in an airtight container. You can separate each roll with parchment paper to prevent sticking. Store them in the fridge for up to a day. Just remember to enjoy them with the dipping sauce for extra flavor. The best way to eat spring rolls is to dip them in the sauce. The creamy peanut sauce adds a rich flavor that complements the fresh veggies. Take a bite, then dip it in the sauce. You can also serve them with soy sauce or a spicy chili sauce if you love heat. Enjoy them as a snack or appetizer at any meal. Yes, Rainbow Veggie Spring Rolls are quite healthy! They are packed with fresh vegetables, which provide vitamins and minerals. Rice paper is low in calories, making it a great choice for a light snack. If you use the dipping sauce sparingly, you can keep the dish low in fat. Plus, fresh herbs like mint and cilantro add flavor without extra calories. You can feel good about serving these colorful rolls! You learned how to make delicious spring rolls today. We covered ingredients, step-by-step instructions, and helpful tips. Whether you choose to keep it vegetarian or add protein, there are options for everyone. Storing leftovers and keeping them fresh is also simple. Remember, the right dipping sauce can make your rolls shine. Enjoy making and sharing these tasty treats!

Rainbow Veggie Spring Rolls

Brighten up your meals with these delicious Rainbow Veggie Spring Rolls! Packed with vibrant veggies like purple cabbage, carrots, and avocado, these rolls are not only colorful but also healthy and fun to make. Learn how to wrap them perfectly and whip up a creamy dipping sauce that brings it all together. Click through for a step-by-step guide and enjoy a delightful dish that’s perfect for snacking or entertaining!
Print Recipe Pin Recipe

Ingredients
  

8 rice paper wrappers

1 cup purple cabbage, thinly sliced

1 cup carrots, julienned

1 cup cucumber, julienned

1 cup red bell pepper, thinly sliced

1 ripe avocado, sliced

½ cup fresh mint leaves

½ cup fresh cilantro leaves

1 cup cooked vermicelli noodles (optional)

½ cup creamy peanut butter (for dipping sauce)

2 tablespoons soy sauce (for dipping sauce)

1 tablespoon honey (for dipping sauce)

1 tablespoon freshly squeezed lime juice (for dipping sauce)

Warm water (for softening rice paper)

Instructions
 

Prepare the Ingredients: Start by thoroughly washing your vegetables. Next, slice the purple cabbage thinly, julienne the carrots and cucumber, and thinly slice the red bell pepper. If you’re adding vermicelli noodles, prepare them according to the package instructions, then drain and set aside.

    Make the Dipping Sauce: In a small mixing bowl, combine the creamy peanut butter, soy sauce, honey, and freshly squeezed lime juice. Whisk together until the mixture is smooth and well incorporated. If the sauce is too thick for your liking, gradually add a splash of water to thin it to your desired consistency.

      Soften the Rice Paper: Gather a shallow dish or pie plate and fill it with warm water. Take one rice paper wrapper and gently dip it into the water for approximately 10-15 seconds, or until it becomes soft and pliable. Carefully lift it from the water and lay it flat on a clean, damp surface, making sure it doesn’t stick.

        Fill the Wrap: On the lower third of the softened wrapper, start layering your fillings. If using vermicelli noodles, place a few strands first. Then, add a colorful mix of purple cabbage, julienned carrots, cucumber, red bell pepper, a slice of creamy avocado, and finish off with a few fresh mint and cilantro leaves.

          Roll the Spring Roll: Begin by folding the bottom of the rice paper wrapper over the filling. Then, fold in the sides toward the center to secure the ingredients. Continue to roll it up tightly until it is fully encased. Be gentle but firm to ensure a good seal. Repeat this process with the remaining rice paper wrappers and fillings.

            Serve: Arrange the finished spring rolls neatly on a stylish platter. Serve them alongside the prepared dipping sauce in a small bowl for easy access.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 (makes about 8 rolls)

                - Presentation Tips: For an elegant touch, serve the spring rolls on a decorative platter with the dipping sauce positioned in the center. Garnish the platter with extra mint leaves to enhance the freshness of the dish.