Rainbow Veggie Spring Rolls with Creamy Peanut-Lime Sauce!

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

🥬🌈 Rainbow Veggie Spring Rolls with Creamy Peanut-Lime Sauce

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

✅ 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:

• ⅓ 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)

📝 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.