These fresh rainbow vegetable spring rolls are my favorite! They have a mix of veggies and herbs that taste so fresh and delicious together. I also love them dipped in the peanut sauce which completes the whole flavor experience. They are naturally vegan and completely delicious!
Jump to Recipe
If you are allergic to peanut butter you can make it using tahini instead and it will be just as delicious.
This recipe is simple to make and the time needed for this recipe comes from prepping all the veggies, other than that they come together super quickly.
The rice wrappers are so easy to use, just lay down a sheet of parchment or non-stick wrap and spritz it with cooking oil to ensure nothing sticks. Dip the wrappers briefly into water and then lay on parchment paper and fill with vegetables and herbs.
To roll them up; fold in the sides and then fold over the side of the wrap that is closest to you over the center fillings and finish with a roll to wrap up the other end of the roll, just like you would roll a burrito.
What you need to make these rainbow vegetable spring rolls:
Makes ~ 12 rolls
- 1 1/2 cups red cabbage – thinly sliced
- 1 1/2 cups green cabbage -thinly spliced
- 1 cucumber, Peeled and sliced into long thin strips, remove the center seeds
- 1/2 cup cilantro – roughly chopped
- 1/2 cup basil leaves
- 1 cup carrots -thinly sliced into long strips
- 2 green onions – thinly sliced into long strips
- 4 mini bell peppers – thinly sliced
- 12 rice paper spring roll wrappers
Peanut sauce:
- 1/4 cup peanut butter
- 2 tablespoons rice vinegar
- 2 teaspoons honey
- 1 tablespoon soy sauce
- Pinch salt
- 1/2 teaspoon lime juice (optional)
- 1 1/2 teaspoons sugar
- 1/4 cup water
- Squeeze of sriracha (optional)
Instructions
- Prep veggies, dip wrappers into water briefly then lay onto a non-stick surface that you spritz with non-stick spray.
- Fill center of wrapper with vegetables and herbs.
- Fold in the sides then roll up like a burrito.
- Blend together the peanut sauce ingredients, dip rolls and enjoy!
*Tips for storing these rolls, spritz the parchment paper you are rolling on with nonstick spray and then when they are all rolled, spritz the rolls top and bottom with nonstick spray to prevent sticking and tearing the wrappers.
Rainbow Vegetable Spring Rolls
Ingredients
- 1 1/2 cups red cabbage – thinly sliced
- 1 1/2 cups green cabbage -thinly spliced
- 1 cucumber Peeled and sliced into long thin strips, remove the center seeds
- 1/2 cup cilantro – roughly chopped
- 1/2 cup basil leaves
- 1 cup carrots -thinly sliced into long strips
- 2 green onions – thinly sliced into long strips
- 4 mini bell peppers – thinly sliced
- 12 rice paper spring roll wrappers
Peanut Sauce
- 1/4 cup peanut butter
- 2 tablespoons rice vinegar
- 2 teaspoons honey
- 1 tablespoon soy sauce
- Pinch salt
- 1/2 teaspoon lime juice optional
- 1 1/2 teaspoons sugar
- 1/4 cup water
- Squeeze of sriracha optional
Instructions
- Prep veggies, dip wrappers into water briefly then lay onto a non-stick surface that you spritz with non-stick spray.
- Fill center of wrapper with vegetables and herbs.
- Fold in the sides then roll up like a burrito.
- Blend together the peanut sauce ingredients, dip rolls and enjoy!
- *Tips for storing these rolls, spritz the parchment paper you are rolling on with nonstick spray and then when they are all rolled, spritz the rolls top and bottom with nonstick spray to prevent sticking and tearing the wrappers.