Rainbow Veggie Spring Rolls with Creamy Peanut-Lime Sauce β a colorful, fresh, and satisfying dish thatβs perfect for a light lunch, snack, or appetizer.
π₯¬π 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!
β Ingredients:
For the Spring Rolls:
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8β10 rice paper wrappers
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1 cup red cabbage, finely shredded
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1 cup carrots, julienned
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1 cup cucumber, julienned
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1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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1 avocado, sliced
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1 cup fresh mint leaves
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1 cup fresh cilantro or basil (optional)
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Rice noodles or vermicelli (optional, for extra bulk)
For the Creamy Peanut-Lime Sauce:
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β cup creamy peanut butter
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 tablespoon lime juice
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1 tablespoon rice vinegar
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1 teaspoon maple syrup or honey
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1β2 teaspoons sriracha (optional, for heat)
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1β2 tablespoons warm water (to thin to desired consistency)
π Instructions:
Step 1: Prep All Veggies
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Wash, peel, and slice all vegetables into thin matchsticks or strips.
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Cook rice noodles if using, according to package instructions. Set aside to cool.
Step 2: Make the Peanut-Lime Sauce
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In a bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, maple syrup, and sriracha.
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Add warm water a little at a time until smooth and dippable.
Step 3: Assemble the Spring Rolls
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Fill a shallow dish with warm water. Dip one rice paper wrapper in for 5β10 seconds until soft.
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Place it on a clean surface or damp towel.
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In the center of the wrapper, layer a small handful of cabbage, carrots, cucumbers, bell peppers, avocado, herbs, and noodles (if using).
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Fold in the sides, then roll tightly like a burrito.
Step 4: Serve
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Place finished rolls on a plate and cover with a damp towel to keep them from drying.
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Serve with the creamy peanut-lime dipping sauce.
π Tips:
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Use a julienne peeler or mandoline slicer for uniform veggie strips.
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For added protein, include tofu, shrimp, or shredded chicken.
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Make ahead: Store rolls wrapped in damp paper towel and plastic wrap in the fridge for up to 1 day.