Rainbow Veggie Spring Rolls

Spring rolls are beloved across various culinary traditions, celebrated for their versatility, freshness, and vibrant flavors. From the classic Vietnamese Gỏi cuốn to the Thai-style fresh spring rolls, these delightful treats are not only delicious but also visually appealing. One variation that has captured the hearts of food enthusiasts is the Rainbow Veggie Spring Roll. Brimming with an array of colorful vegetables and fresh herbs, these spring rolls are not just a feast for the eyes but also a nutritious choice for anyone looking to incorporate more vegetables into their diet.

Discover the joy of making Rainbow Veggie Spring Rolls, a colorful and nutritious dish perfect for any occasion. Bursting with fresh vegetables, creamy avocado, and aromatic herbs, these rolls are not only visually stunning but also a great way to boost your vegetable intake. Whether you serve them as a light snack, appetizer, or part of meal prep, they are versatile and easily customizable to fit your dietary needs. Enjoy the delicious journey of preparing and sharing these vibrant treats!

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Ingredients

8 rice paper wrappers

1 cup cooked vermicelli noodles, cooled

1 cup red bell pepper, cut into thin matchsticks (julienned)

1 cup carrots, cut into thin matchsticks (julienned)

1 cup cucumber, cut into thin matchsticks (julienned)

1 cup purple cabbage, finely sliced

1 cup ripe avocado, sliced

1 cup fresh mint leaves

1 cup fresh cilantro leaves

1 cup lettuce leaves, torn into bite-sized pieces

1/4 cup sesame seeds (optional, for garnish)

Dipping Sauce:

1/4 cup creamy peanut butter

2 tablespoons soy sauce (low sodium if preferred)

1 tablespoon fresh lime juice

1 tablespoon honey or maple syrup

1 teaspoon sriracha or chili paste (optional for a spicy kick)

Water, as needed to achieve desired dipping sauce consistency

Instructions

Prepare the Rice Paper Wrappers:

- Pour warm water into a shallow dish to a depth where the rice paper can be fully submerged.

- Gently dip one rice paper wrapper into the warm water for about 10-15 seconds, or until it becomes pliable and soft.

- Carefully lift the wrapper out of the water and lay it flat on a clean, dry surface.

Layer the Ingredients:

- In the lower third of the softened rice paper, place a small handful of the cooled vermicelli noodles.

- On top of the noodles, arrange a few strips each of red bell pepper, carrot, cucumber, and purple cabbage. Follow this with slices of avocado for creaminess.

- Add a couple of fresh mint leaves, cilantro sprigs, and a small handful of torn lettuce to create a vibrant burst of flavors.

Roll the Spring Roll:

- Starting from the bottom edge of the rice paper, fold it over the filling, tucking it in gently but firmly to avoid gaps.

- Fold in the two side edges to encase the filling, then continue to roll tightly until the entire spring roll is sealed. Ensure it remains snug for a great bite when served.

- Repeat this process for the remaining rice paper wrappers and filling ingredients, placing each completed roll on a serving platter.

Make the Dipping Sauce:

- In a mixing bowl, combine the creamy peanut butter, soy sauce, fresh lime juice, honey or maple syrup, and sriracha.

- Whisk the mixture until it is smooth and well-combined. If the sauce is too thick, gradually add water, stirring until the desired creamy yet pourable consistency is achieved.

Serve:

- Arrange the colorful spring rolls on a serving platter or individual plates. If desired, sprinkle sesame seeds over the top for added crunch and visual appeal.

- Serve the rainbow veggie spring rolls with the dipping sauce on the side, allowing guests to dip as they please.

Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings