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- 8 rice paper wrappers - 1 cup vibrant red cabbage, finely shredded - 1 cup crisp carrots, julienned - 1 red bell pepper, thinly sliced into strips - 1 cucumber, julienned - 1 ripe avocado, sliced into thin wedges - 1 cup fresh mint leaves, leaves separated - 1 cup fresh basil leaves, leaves separated - ½ cup creamy peanut butter (for dipping sauce) - 2 tablespoons soy sauce (for dipping sauce) - 1 tablespoon fresh lime juice (for dipping sauce) - 1 tablespoon honey or maple syrup (for dipping sauce) - 1 cup cooked vermicelli noodles (for a heartier roll) - Additional herbs like cilantro or chives - Variations of peanut sauce: Try adding sriracha for spice or coconut milk for creaminess. - Other sauce ideas: Consider sweet chili sauce or a tangy hoisin sauce for variety. Rainbow veggie spring rolls burst with color and flavor. The fresh veggies make each bite crisp and fun. The rice paper wrappers provide a soft base for all the fillings. You can mix and match veggies based on what you like. Think about adding some cooked vermicelli noodles for a heartier roll. Fresh herbs like mint and basil brighten the rolls. They add a pop of flavor that makes them special. For the dipping sauce, peanut butter is a great start. Mix in soy sauce, lime juice, and honey for a sweet and salty treat. You can play with the sauce too. Add sriracha for heat or coconut milk for creaminess. Each dip enhances the rolls and makes them even better. Enjoy creating these tasty snacks! {{ingredient_image_2}} Cooking the vermicelli noodles Start by boiling water in a pot. Add your vermicelli noodles and cook them as per the package's directions. This usually takes about 3 to 5 minutes. Once cooked, drain them using a colander. Rinse the noodles under cold water to stop the cooking. Set them aside to cool. Prepping the vegetables While the noodles cool, wash and slice your veggies. Shred the red cabbage finely. Julienne the carrots and cucumber into thin strips. Slice your red bell pepper into strips. Lastly, cut the avocado into thin wedges. Keep your herbs, mint, and basil, ready for later. Soaking the rice paper wrappers Get a wide, shallow bowl and fill it with warm water. Take one rice paper wrapper and dip it into the water for about 10-15 seconds. You want it soft, but not too sticky. Lay the wrapper flat on a clean surface, like a countertop or cutting board. Layering the fillings In the center of the wrapper, start layering your fillings. Add a small handful of red cabbage first. Then, add a few julienned carrots, strips of red bell pepper, and cucumber. Place some avocado slices on top. Finally, add a couple of mint and basil leaves. If you want heartier rolls, add some cooled vermicelli noodles here. Folding the sides Now, carefully fold the two sides of the wrapper over the filling. This helps to keep everything inside. Rolling method Begin rolling from the bottom upwards. Roll it snugly, but be gentle to avoid tearing. Continue with the rest of the rice paper wrappers and filling. Each roll should be colorful and firm, perfect for dipping. To avoid tearing rice paper, I suggest soaking it gently. Dip the rice paper wrapper in warm water for 10-15 seconds. Make sure it’s soft but not sticky. If it feels too wet, it can tear easily. Also, use a clean, damp surface to lay it flat. For even filling distribution, start with a small amount of each veggie. Place them in the center of the wrapper. Layer them well, but don't overstuff. This keeps the roll tight and makes it easier to wrap. For creative serving ideas, stand the spring rolls upright in a small jar. This shows off all the colors. You can also place them on a platter with the dipping sauce in the middle. It looks fun and inviting! Garnishing suggestions include adding extra mint and basil leaves around the platter. You can also sprinkle sesame seeds on top for added texture. For best practices in storage, keep leftover spring rolls in an airtight container. This helps them stay fresh. Use parchment paper between layers to avoid sticking. To refresh spring rolls, lightly dampen them with a wet cloth. This can help restore some softness. If they feel dry, you can briefly re-soak them in warm water for a few seconds. Pro Tips Soften with Care: When soaking rice paper wrappers, ensure the water is warm but not boiling to prevent them from becoming too sticky or tearing. Layer Wisely: Always layer your ingredients in the center of the wrapper to allow for easy folding and rolling without spilling. Customize the Filling: Feel free to experiment with different veggies or proteins, like shrimps or tofu, to suit your taste preferences. Chill Before Serving: For the best texture, refrigerate your spring rolls for about 15 minutes before serving to ensure they hold their shape well. {{image_4}} You can change up the veggies in your spring rolls. Try using purple cabbage, zucchini, or snap peas. Each veggie adds a new taste and color. You can also add protein for a filling meal. Tofu is a great choice for a vegetarian option. Shrimp adds a nice seafood flavor. You could even use grilled chicken or beef for a heartier roll. The dipping sauce can change the whole dish. For a spicy kick, add sriracha or chili paste to your peanut sauce. You can also mix in a bit of ginger for a fresh twist. If you want a healthier dip, try a sesame soy sauce. This can be made with low-sodium soy sauce and a touch of honey. You can also use a simple lime and soy sauce mix for a tangy flavor. Making these rolls vegan is easy. Skip the shrimp and use only veggies or tofu. For a gluten-free option, use gluten-free soy sauce. This keeps the flavors without the gluten. You can also find rice paper wrappers that are gluten-free. Always check the labels to be sure. To keep your spring rolls fresh, use an airtight container. Place parchment paper between layers to avoid sticking. These rolls last for about two days in the fridge. After that, they may lose their crunch. Always check for freshness before enjoying. To store your dipping sauce, keep it in a sealed jar in the fridge. This helps prolong its freshness for up to one week. If you want to freeze it, pour the sauce into ice cube trays. Once frozen, transfer cubes to a bag. This way, you can easily thaw what you need later. To rehydrate leftover spring rolls, dip them in warm water for a few seconds. This helps restore their texture. Avoid soaking them too long to prevent tearing. For your sauce, gently heat it on low in a pot. Stir until warm, but do not let it boil. To make rainbow veggie spring rolls, gather your ingredients first. You will need: - 8 rice paper wrappers - 1 cup vibrant red cabbage, finely shredded - 1 cup crisp carrots, julienned - 1 red bell pepper, thinly sliced into strips - 1 cucumber, julienned - 1 ripe avocado, sliced into thin wedges - 1 cup fresh mint leaves - 1 cup fresh basil leaves - 1 cup cooked vermicelli noodles (optional) - ½ cup creamy peanut butter (for dipping sauce) - 2 tablespoons soy sauce (for dipping sauce) - 1 tablespoon fresh lime juice (for dipping sauce) - 1 tablespoon honey or maple syrup (for dipping sauce) Start by cooking the vermicelli noodles. Rinse them under cold water after cooking. Next, prepare a bowl of warm water to soften the rice paper wrappers. Dip one wrapper for about 10-15 seconds until soft. Lay it flat on a clean surface. Add a small handful of red cabbage, carrots, bell pepper, cucumber, and avocado in the center. Add mint and basil leaves for extra flavor. If you want heartier rolls, add the vermicelli noodles too. Fold the sides over and roll from the bottom up. Be gentle to avoid tearing. Repeat this for all wrappers. For the dipping sauce, mix peanut butter, soy sauce, lime juice, and honey or maple syrup in a bowl. Serve your spring rolls with the dipping sauce for a tasty snack! Yes, you can prepare spring rolls ahead of time! Here are some best practices to follow: - Prep the fillings: Cut your vegetables and store them in an airtight container. This keeps them fresh. - Wrap them up: You can roll the spring rolls a few hours in advance. Keep them covered with a damp cloth to avoid drying out. - Store properly: Place the rolls in a single layer in an airtight container. Use parchment paper between layers to prevent sticking. - Dipping sauce: Make the dipping sauce ahead too. Store it in the fridge in a sealed jar for easy access. Rainbow veggie spring rolls are very healthy! They are packed with nutrients from fresh vegetables. Here are some nutritional benefits: - Red cabbage: Rich in vitamins C and K, it helps boost your immune system. - Carrots: Full of beta-carotene, they support good vision and skin health. - Bell peppers: High in antioxidants, they help protect your body from harm. - Cucumbers: Low in calories, they keep you hydrated and can aid digestion. - Avocado: Packed with healthy fats, it is great for heart health and skin. - Fresh herbs: Mint and basil add flavor and health benefits, like aiding digestion. These rolls are not just colorful; they are a delicious way to eat your veggies! You now have a complete guide to making fresh and colorful spring rolls. We covered key ingredients like rice paper wrappers and vibrant veggies. I shared step-by-step instructions to ensure perfect rolls every time. Don't forget the tasty dipping sauces that can take your rolls to the next level. Experiment with flavors and keep your creations fresh. Enjoy this healthy, fun, and creative dish. Now, it's time to roll up your sleeves and get started on your spring rolls!

Rainbow Veggie Spring Rolls

Fresh and colorful spring rolls filled with vibrant vegetables and served with a creamy peanut dipping sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 200 kcal

Ingredients
  

  • 8 pieces rice paper wrappers
  • 1 cup vibrant red cabbage, finely shredded
  • 1 cup crisp carrots, julienned
  • 1 piece red bell pepper, thinly sliced into strips
  • 1 piece cucumber, julienned
  • 1 piece ripe avocado, sliced into thin wedges
  • 1 cup fresh mint leaves, leaves separated
  • 1 cup fresh basil leaves, leaves separated
  • 1 cup cooked vermicelli noodles (optional, for a heartier roll)
  • 0.5 cup creamy peanut butter (for dipping sauce)
  • 2 tablespoons soy sauce (for dipping sauce)
  • 1 tablespoon fresh lime juice (for dipping sauce)
  • 1 tablespoon honey or maple syrup (for dipping sauce)

Instructions
 

  • Start by cooking the vermicelli noodles according to the package instructions. Once they are cooked, drain them and rinse under cold water to stop the cooking process. Set aside to cool slightly.
  • Prepare a wide, shallow bowl with warm water (not boiling) to soften the rice paper wrappers. Take one rice paper wrapper and dip it into the warm water for about 10-15 seconds, or until it becomes soft but not overly sticky.
  • Place the softened wrapper flat on a clean, slightly damp surface such as a countertop or cutting board.
  • In the center of the wrapper, layer a small handful of shredded red cabbage, followed by a few julienned carrots, strips of red bell pepper, and cucumber. Top this with a couple of slices of avocado, and a few fresh mint and basil leaves to enhance the flavor. If you’re opting for heartier rolls, add some cooled vermicelli noodles on top as well.
  • Carefully fold the two sides of the wrapper over the filling, then begin rolling from the bottom upwards, encasing the ingredients snugly within the wrapper. Be gentle to prevent tearing. Repeat this process with the remaining rice paper wrappers and filling ingredients.
  • To prepare the dipping sauce, whisk together the peanut butter, soy sauce, lime juice, and honey or maple syrup in a small bowl until smooth and creamy. If you prefer a thinner consistency, add a splash of water and mix well.
  • Arrange the rainbow veggie spring rolls on a platter and serve them alongside the dipping sauce for an appetizing presentation.

Notes

Serve the spring rolls standing upright in a small jar or on a platter, with the dipping sauce in a small bowl in the center. Garnish with additional mint and basil leaves for a fresh look!
Keyword appetizer, healthy, spring rolls, veggie