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- 8 rice paper wrappers - 1 cup red cabbage, thinly sliced - 1 cup carrots, julienned - 1 cup cucumber, julienned - 1 cup assorted bell peppers, thinly sliced (using a mix of colors) - 1 ripe avocado, sliced - 1 cup fresh mint leaves - 1 cup fresh cilantro leaves - ¼ cup sesame seeds (for garnish) - ½ cup almond butter - 2 tablespoons soy sauce - 1 tablespoon fresh lime juice - 1 tablespoon honey or agave syrup - Salt and pepper to taste The main ingredients for your Rainbow Veggie Spring Rolls are simple yet vibrant. You'll need rice paper wrappers to hold everything together. They are soft and light, perfect for wrapping. Next, grab your colorful veggies. I like to use red cabbage, carrots, and cucumber. The bell peppers add even more color. Choose a mix of red, yellow, and green for a beautiful look. Don't forget the avocado! It adds creaminess that everyone loves. Fresh herbs like mint and cilantro bring extra flavor. Finally, sprinkle sesame seeds on top for a nice crunch. For the dipping sauce, you need almond butter as the base. It gives a rich and nutty flavor. Add soy sauce, fresh lime juice, and honey or agave syrup to balance the taste. A pinch of salt and pepper enhances the mix. These ingredients come together to create a fresh and colorful snack. Enjoy making these spring rolls, and have fun with the vibrant colors! {{ingredient_image_2}} - Washing and slicing: Start by washing all your vegetables under cold water. Ensure they are clean and crisp. Slice the red cabbage into thin strips. Julienne the carrots and cucumber into long, thin pieces. Cut the bell peppers into thin slices. - Arranging for assembly: Next, arrange the sliced vegetables on a plate. This makes it easy to grab each one as you assemble your rolls. - Mixing ingredients: In a small bowl, combine almond butter, soy sauce, lime juice, and honey. Stir these together until smooth. - Allowing flavors to meld: Let the sauce sit for a few minutes. This will help the flavors blend well together. - Steps to soften wrappers: Fill a wide dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds. You want it soft and pliable. - Tips for handling: Be gentle when lifting the wrapper from the water. It can tear easily if you rush. - Layering the filling: Once the rice paper is ready, place it on a flat surface. In the center, add a small handful of red cabbage, julienned carrots, cucumber, sliced bell peppers, avocado slices, and some mint and cilantro leaves. - Positioning the ingredients: Make sure to not overfill the wrapper. Leave some space at the edges for wrapping. - Folding techniques: Fold the sides of the rice paper over the filling. Tuck the vegetables in gently. - Ensuring a tight seal: Starting from the bottom, roll the wrapper away from you. Keep it tight to secure the filling inside. - Sprinkling sesame seeds: After wrapping all the spring rolls, sprinkle sesame seeds over them. This adds a nice crunch. - Plating suggestions: Arrange the spring rolls on a large platter. Serve them with the creamy almond dipping sauce on the side for a tasty treat. To make the best rainbow veggie spring rolls, you need fresh vegetables. Choose bright, crisp veggies. Look for vibrant colors and firm textures. Red cabbage should be deep purple, and carrots should be bright orange. For cucumbers, pick ones that feel heavy for their size. Bell peppers should be smooth and shiny. Store leftover veggies in a sealed bag in the fridge. This keeps them fresh longer. Use them within a few days for the best taste. Rolling rice paper takes some practice. To avoid tearing, soak the wrappers for just 10-15 seconds. If you soak them too long, they may break. Lay the wrapper flat on a clean surface. Add your fillings in the center but leave space on the edges. For tight rolls, fold the sides in first. Then, roll from the bottom. Keep everything snug as you roll. This technique helps hold the fillings in place and keeps your spring rolls intact. Dipping sauce makes your spring rolls even better. Try almond butter with soy sauce and lime juice. This mix adds creaminess and tang. You can also use sweet chili sauce for a spicy kick. Pair your spring rolls with a fresh salad or some fruit. A side of sliced mango or pineapple works well. These flavors balance the veggies and add a fun twist to your meal. Pro Tips Fresh Ingredients: Use fresh vegetables for the best flavor and crunch. The more vibrant and fresh your veggies, the more colorful and tasty your spring rolls will be! Perfectly Soaked Rice Paper: Make sure not to soak the rice paper too long; it should be pliable but not falling apart. A quick dip of 10-15 seconds is usually perfect. Customize Your Fillings: Feel free to add or substitute any vegetables you like. You can also include proteins such as shrimp, tofu, or chicken for a heartier option. Roll Tightly: Ensure your rolls are tightly wrapped to prevent them from falling apart during dipping and eating. Practice makes perfect! {{image_4}} You can change up your spring rolls by adding proteins. Tofu works really well. It absorbs flavors nicely. Shrimp is another tasty choice. Just cook it lightly before adding. You can also mix different vegetables. Try radishes, spinach, or even bean sprouts. The colors and textures will excite your taste buds. If you want to keep it vegan, use agave syrup instead of honey. You can also switch up the veggies. Sweet potatoes, zucchini, or even kale can add a fun twist. Experiment with what you have on hand. This way, you keep your spring rolls fresh and exciting every time. Think about flavors from around the world. Add Thai basil or lemongrass for a Southeast Asian twist. Try using pickled vegetables for a sharp flavor. For dipping sauces, mix soy sauce with sriracha for heat. Or combine peanut butter with coconut milk for a creamy dip. The options are endless, so get creative! To keep your spring rolls fresh, store them in the fridge. Place them in an airtight container. This helps to maintain their color and crunch. You can also layer them between damp paper towels. This prevents them from sticking together. Rainbow veggie spring rolls last about 2 to 3 days in the fridge. Look for signs of spoilage. If they feel slimy or smell off, it’s time to toss them. Fresh spring rolls should have a firm texture and bright colors. Enjoy them while they are still fresh for the best taste! Yes, you can make spring rolls in advance. I recommend making them no more than 1 day ahead. This keeps them fresh and tasty. Store your rolls in an airtight container. Place parchment paper between layers to prevent sticking. Keep them in the fridge until you are ready to eat. To soften rice paper wrappers, use warm water. Fill a shallow dish with warm water. Dip one wrapper for 10-15 seconds. It should feel soft and flexible. Be careful not to soak them too long. If they get too mushy, they will tear. You can use leftover veggies in many ways. Add them to salads or stir-fries. You can even blend them into smoothies for a healthy boost. Another idea is to make a veggie wrap or sandwich. Use whole grain bread or tortillas for a fun twist. This way, you enjoy every bit of your fresh ingredients! You can create delicious spring rolls using fresh ingredients. We looked at essential items, like rice paper and colorful veggies, along with a tasty dipping sauce. The step-by-step guide made assembling easy, from prepping veggies to rolling techniques. Remember to store leftovers properly to keep them fresh. Feel free to explore variations with proteins and global flavors. Now, with these tips, you can enjoy tasty, homemade spring rolls any time!

Rainbow Veggie Spring Rolls

A colorful and healthy appetizer filled with fresh vegetables and served with a creamy almond dipping sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 150 kcal

Ingredients
  

  • 8 pieces rice paper wrappers
  • 1 cup red cabbage, thinly sliced
  • 1 cup carrots, julienned
  • 1 cup cucumber, julienned
  • 1 cup assorted bell peppers, thinly sliced
  • 1 piece ripe avocado, sliced
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 0.25 cup sesame seeds (for garnish)
  • 0.5 cup almond butter
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey (or agave syrup for a vegan option)
  • to taste salt and pepper

Instructions
 

  • Wash all your vegetables thoroughly. Slice the red cabbage into thin strips, julienne the carrots and cucumber, and slice the bell peppers. Arrange the sliced vegetables artistically on a plate for easy access during assembly.
  • In a small mixing bowl, combine the almond butter, soy sauce, lime juice, and honey (or agave syrup). Season with a pinch of salt and pepper. Whisk everything together until the mixture is smooth and well-blended. Set aside to allow the flavors to meld.
  • Fill a wide, shallow dish with warm water. Take one rice paper wrapper and carefully dip it into the warm water for approximately 10-15 seconds—or until it becomes soft and pliable.
  • Once softened, lay the rice paper on a clean, flat surface. In the center of the wrapper, place a small handful of red cabbage, a few julienned carrots, cucumber, sliced bell peppers, a few avocado slices, and a sprinkle of fresh mint and cilantro leaves.
  • Gently fold the sides of the rice paper over the filling, making sure the vegetables are tucked in. Starting from the bottom, carefully roll the wrapper away from you until you have a tightly sealed spring roll. Repeat this process with the remaining rice paper wrappers and fillings.
  • Once all the spring rolls are prepared, sprinkle sesame seeds generously over them for a delightful crunch and added flavor.
  • Plate the vibrant spring rolls on a large serving platter. Serve alongside the creamy almond dipping sauce for a delicious and healthy appetizer.

Notes

Feel free to customize the vegetables based on your preference.
Keyword appetizer, healthy, spring rolls, veggie