Rainbow Veggie Spring Rolls with Creamy Peanut-Lime Sauce β€” a colorful, fresh, and satisfying dish that’s perfect for a light lunch, snack, or appetizer.


πŸ₯¬πŸŒˆ Rainbow Veggie Spring Rolls with Creamy Peanut-Lime Sauce

Crunchy, vibrant vegetables wrapped in rice paper and served with a rich, tangy dipping sauce β€” healthy and absolutely delicious!


βœ… Ingredients:

For the Spring Rolls:

  • 8–10 rice paper wrappers

  • 1 cup red cabbage, finely shredded

  • 1 cup carrots, julienned

  • 1 cup cucumber, julienned

  • 1 red bell pepper, thinly sliced

  • 1 yellow bell pepper, thinly sliced

  • 1 avocado, sliced

  • 1 cup fresh mint leaves

  • 1 cup fresh cilantro or basil (optional)

  • Rice noodles or vermicelli (optional, for extra bulk)


For the Creamy Peanut-Lime Sauce:

  • β…“ cup creamy peanut butter

  • 1 tablespoon soy sauce (or tamari for gluten-free)

  • 1 tablespoon lime juice

  • 1 tablespoon rice vinegar

  • 1 teaspoon maple syrup or honey

  • 1–2 teaspoons sriracha (optional, for heat)

  • 1–2 tablespoons warm water (to thin to desired consistency)


πŸ“ Instructions:

Step 1: Prep All Veggies

  • Wash, peel, and slice all vegetables into thin matchsticks or strips.

  • Cook rice noodles if using, according to package instructions. Set aside to cool.

Step 2: Make the Peanut-Lime Sauce

  • In a bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, maple syrup, and sriracha.

  • Add warm water a little at a time until smooth and dippable.

Step 3: Assemble the Spring Rolls

  • Fill a shallow dish with warm water. Dip one rice paper wrapper in for 5–10 seconds until soft.

  • Place it on a clean surface or damp towel.

  • In the center of the wrapper, layer a small handful of cabbage, carrots, cucumbers, bell peppers, avocado, herbs, and noodles (if using).

  • Fold in the sides, then roll tightly like a burrito.

Step 4: Serve

  • Place finished rolls on a plate and cover with a damp towel to keep them from drying.

  • Serve with the creamy peanut-lime dipping sauce.


🌟 Tips:

  • Use a julienne peeler or mandoline slicer for uniform veggie strips.

  • For added protein, include tofu, shrimp, or shredded chicken.

  • Make ahead: Store rolls wrapped in damp paper towel and plastic wrap in the fridge for up to 1 day.

By Admin

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