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- 8 rice paper wrappers - 1 cup red cabbage, thinly sliced - 1 cup carrots, julienned - 1 bell pepper (any color), thinly sliced - 1 cucumber, julienned - 1 avocado, sliced - 1 cup fresh mint leaves - 1 cup fresh basil leaves - 1/4 cup cilantro leaves - 1 cup vermicelli noodles, cooked - 1/4 cup peanut butter - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon lime juice - 1 tablespoon honey (or agave syrup for vegan) - Salt and pepper to taste I love using rice paper wrappers for these spring rolls. They are light and easy to work with. You will need about eight wrappers. Make sure to have fresh vegetables on hand. I usually pick red cabbage, carrots, bell pepper, cucumber, and avocado. They add bright colors and crunch. Fresh herbs bring a lot of flavor. I like to use mint, basil, and cilantro. They make each bite fresh and tasty. You also need cooked vermicelli noodles. They add a soft texture to the rolls. For the peanut dip, gather peanut butter, soy sauce, sesame oil, lime juice, and honey or agave syrup. Don’t forget salt and pepper. This sauce ties everything together. It’s creamy, tangy, and sweet. It complements the veggies perfectly. Be sure to prep your ingredients before you start. This helps you roll the spring rolls easily. You will enjoy the vibrant colors and flavors of this dish! {{ingredient_image_1}} Start by cooking the vermicelli noodles. Follow the package instructions. Usually, this means boiling water and cooking for about 3 to 5 minutes. Once they are soft, drain them in a colander. Rinse the noodles under cold water to stop the cooking process. This keeps them from getting sticky. Set the noodles aside to cool completely. To make the dipping sauce, grab a small bowl. Mix together the peanut butter, soy sauce, sesame oil, lime juice, and honey. Use a whisk or fork to blend them well. If the sauce is too thick, add a splash of water. Keep mixing until you reach your desired consistency. It should be smooth and easy to dip. Now, it's time to prepare the veggies and herbs. Slice the red cabbage, carrots, bell pepper, and cucumber into thin, long strips. Use a sharp knife for clean cuts. For the herbs, make sure to remove any thick stems. Keep the mint, basil, and cilantro leaves whole or roughly chopped. This will add fresh flavors to your rolls. For wrapping, fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 to 15 seconds. You want it to be soft but not too mushy. Lay the wrapper on a clean surface. In the center, place a small amount of vermicelli noodles. Then, add a few slices of each vegetable and some herbs. To roll the spring roll, fold the sides of the rice paper over the filling. Starting from the bottom, roll it up tightly. Make sure all the filling is secure inside. Repeat this process with the remaining wrappers and ingredients. Enjoy the fun of rolling! To make perfect spring rolls, avoid common mistakes. First, do not overfill your wrappers. This can make rolling hard. Use just enough filling to keep the rolls tight but not bursting. Next, ensure your rice paper is flexible. Soak each wrapper for 10-15 seconds in warm water. If it's too stiff, it will crack when you roll. You can adjust the flavor of your dipping sauce easily. Try adding a splash of sriracha for heat or a dash of ginger for zest. Recommended sauces include hoisin or sweet chili sauce. These pair well with the fresh veggies in the rolls. For a beautiful presentation, serve the spring rolls in a colorful dish. Place a small bowl of dipping sauce in the center. Garnish with leftover mint or basil on top for a fresh look. You can also slice the rolls in half for a fun display. Pro Tips Freshness is Key: Use the freshest vegetables and herbs possible for vibrant flavor and crunch. Rice Paper Handling: Don’t soak the rice paper too long; it should be soft but not overly mushy to maintain structure. Customize the Fillings: Feel free to add your favorite proteins like shrimp or tofu for extra heartiness. Chill Before Serving: Refrigerate the assembled spring rolls for 15-20 minutes before serving for a refreshing bite. {{image_2}} You can easily add protein to your rainbow veggie spring rolls. Here are some great options: - Shrimp: Cooked shrimp adds a nice seafood flavor. Use peeled and deveined shrimp. Simply boil or sauté them before adding. - Chicken: Grilled or rotisserie chicken works well. Slice it thinly for easy rolling. - Tofu: For a plant-based option, use firm tofu. Press it to remove moisture, then cube it and pan-fry until golden. These proteins boost flavor and make the rolls more filling. For those with dietary needs, you can swap out ingredients easily: - Alternative sauces: Use almond butter or tahini instead of peanut butter for a nut-free option. You can also try coconut aminos instead of soy sauce for a gluten-free choice. - Vegetable substitutions: Feel free to swap vegetables based on your taste. Try bell peppers, zucchini, or radishes to mix things up. These alternatives ensure everyone can enjoy the rolls. If you need gluten-free options, don’t worry! - Use gluten-free rice paper. Most brands are naturally gluten-free. Just check the labels. - Opt for gluten-free vermicelli noodles. These are easy to find, and they work just like regular noodles. These simple changes make the dish safe for those with gluten sensitivities. To keep your spring rolls fresh, store them in an airtight container. Place a damp paper towel between layers to prevent drying out. This method helps keep the rice paper soft and the veggies crisp. You can store them in the fridge for up to two days. You can prepare all the ingredients in advance. Slice your veggies and herbs a day before and keep them in the fridge. This saves time when you want to make spring rolls. Just remember to soak the rice paper right before rolling. It’s best to roll them close to serving time for the best texture. To freeze spring rolls, wrap each one in plastic wrap and place them in a freezer-safe bag. They can last up to a month in the freezer. For reheating, let them thaw in the fridge overnight. Then, gently warm them in a pan with a little oil for a fresh finish. Enjoy your tasty spring rolls anytime! Rainbow veggie spring rolls can last about 3 to 5 days in the fridge. To keep them fresh, store them in an airtight container. You can place a damp paper towel inside the container to keep the rolls moist. Avoid stacking them directly on top of each other. This prevents sticking and helps maintain their shape. Yes, you can make spring rolls without vermicelli noodles. Some great alternatives include: - Thinly sliced zucchini - Shredded lettuce - Quinoa for added protein These options still give you a satisfying crunch while keeping the spring rolls light and healthy. Rainbow veggie spring rolls are great with various dipping sauces. Here are some tasty suggestions: - Peanut sauce for a rich, nutty flavor - Soy sauce for a classic touch - Sweet chili sauce for a little kick You can also pair them with sides like fresh fruit or a light salad to make a complete meal. Yes, spring rolls are a healthy choice! They are packed with fresh veggies, which provide vitamins and minerals. Here’s a quick look at the benefits: - Red cabbage is rich in antioxidants. - Carrots are high in beta-carotene. - Fresh herbs add flavor with minimal calories. - Avocado provides healthy fats. Overall, spring rolls are low in calories and high in nutrients, making them a smart choice for a snack or light meal. Making rainbow veggie spring rolls is fun and rewarding. You learned which fresh ingredients to use, how to prepare them, and the best rolling techniques. Dipping sauce options add exciting flavor. Remember to store your rolls properly to keep them fresh. In conclusion, you can easily customize your spring rolls and explore different flavors. Enjoy experimenting with various fillings and dips. The skills you gained here will help you wow your friends and family. Happy rolling!

Rainbow Veggie Spring Rolls

A colorful and fresh appetizer filled with vibrant vegetables and herbs, served with a delicious dipping sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Asian
Servings 8
Calories 150 kcal

Ingredients
  

  • 8 pieces rice paper wrappers
  • 1 cup red cabbage, thinly sliced
  • 1 cup carrots, julienned
  • 1 piece bell pepper (any color), thinly sliced
  • 1 piece cucumber, julienned
  • 1 piece avocado, sliced
  • 1 cup fresh mint leaves
  • 1 cup fresh basil leaves
  • 1 4 cup cilantro leaves
  • 1 cup vermicelli noodles, cooked
  • 1 4 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon lime juice
  • 1 tablespoon honey (or agave syrup for vegan)
  • to taste salt and pepper

Instructions
 

  • Start by cooking the vermicelli noodles according to package instructions. Once cooked, drain and set aside to cool.
  • In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, lime juice, honey, and a pinch of salt and pepper. Add a splash of water to thin it out if needed until you reach your desired consistency.
  • Slice all your vegetables and herbs into thin, long strips. This will help with the rolling process.
  • Fill a shallow dish or plate with warm water. Dip one rice paper wrapper into the warm water for about 10-15 seconds until it becomes soft and pliable, then lay it flat on a clean work surface.
  • In the center of the rice paper, place a small amount of each ingredient: start with some vermicelli noodles, then add a few slices of red cabbage, carrots, bell pepper, cucumber, avocado, and a mix of the fresh herbs.
  • Fold the sides of the rice paper over the filling, then starting from the bottom, roll the wrapper tightly to enclose the filling. Repeat with the remaining wrappers and ingredients.
  • Arrange the spring rolls on a serving platter and serve with the dipping sauce on the side.

Notes

To enhance visual appeal, serve the spring rolls in a decorative dish, and place a small bowl of the dipping sauce in the center. Garnish with leftover mint or basil on top for a fresh look!
Keyword appetizer, healthy, spring rolls, veggie