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- 8 rice paper wrappers - 1 cup red cabbage, finely shredded - 1 cup carrots, julienned - 1 cup cucumber, julienned - 1 cup bell peppers (mixed colors), julienned - 1 avocado, sliced - 1/2 cup fresh mint leaves - 1/2 cup fresh cilantro leaves - 1/4 cup sesame seeds - 1/4 cup crushed peanuts (for garnish) Rainbow veggie spring rolls are not just colorful; they are also healthy. Each roll is packed with vitamins and minerals. The fresh veggies provide fiber and antioxidants. Rice paper is low in calories and gluten-free. Avocado gives healthy fats, while herbs add flavor without extra calories. A serving of these rolls offers a great balance of nutrients. Enjoying them with dipping sauce adds flavor without overwhelming the health benefits. {{ingredient_image_1}} Start by washing all your veggies well. Use a sharp knife to cut the red cabbage, carrots, cucumber, and bell peppers into thin strips. This is called julienning. Keep each type of veggie in a separate bowl. This makes it easier when you roll the spring rolls. The colors should be bright and fresh. They make your rolls look fun and tasty. Next, get a shallow dish or a large skillet. Fill it with warm water, but do not let it boil. Take one rice paper wrapper and dip it into the water. Hold it there for about 10 to 15 seconds. You want it to be soft but still a bit firm. This will help when you roll it. Place the soaked rice paper on a clean surface, like a cutting board. Start by adding a small handful of your shredded veggies near the lower third of the wrapper. Then, add a few slices of avocado and some mint or cilantro leaves on top. If you like, sprinkle a few sesame seeds over the veggies. Now, fold the bottom edge of the wrapper over the filling. Tuck in the sides and roll it up tightly, like a burrito. Repeat this until you use all the rice paper wrappers and filling. In a small bowl, mix together the hoisin sauce, peanut butter, lime juice, and chili sauce if you want some spice. Use a whisk to blend it all well. This sauce will add a nice flavor to your rolls. Serve the spring rolls on a platter, and don’t forget to garnish with crushed peanuts. Enjoy your colorful, tasty treat! To roll spring rolls well, you need to be gentle. First, dip the rice paper in warm water for 10 to 15 seconds. It should feel soft but not too mushy. Lay the wrapper flat on a clean surface. Next, add a handful of veggies like red cabbage, carrots, and cucumber. Don’t forget the avocado and fresh herbs. Start rolling from the bottom edge. Tuck the sides in as you go. Roll tightly but not too tight. This will keep your filling secure but not squished. If you have extra spring rolls, store them in an airtight container. Place a damp paper towel between the rolls. This keeps them from drying out. You can keep them in the fridge for up to two days. If you want them fresher, eat them right away. Remember, spring rolls taste best when they are fresh! When picking vegetables, look for bright colors and firm textures. Red cabbage should be crisp and crunchy. Carrots and cucumbers should snap easily when you bend them. Bell peppers should have shiny skin. Fresh herbs like mint and cilantro should smell strong. Always wash your veggies before cutting them. Fresh ingredients make your spring rolls taste even better! Pro Tips Prep Ahead: You can prepare the vegetables a few hours in advance and store them in the fridge to save time during assembly. Perfectly Soft Rice Paper: Ensure the water is warm, not hot, to avoid tearing the rice paper wrappers when softening. Customizable Fillings: Feel free to add other veggies or proteins like tofu or shrimp to suit your taste preferences. Serving Suggestions: Serve with a variety of dipping sauces like sweet chili or soy sauce for added flavor. {{image_2}} You can change the filling of your spring rolls. Try using fresh veggies like zucchini or radishes. You can also add fruits, like mango or pineapple, for a sweet twist. If you like protein, add cooked shrimp or tofu. These options keep the dish exciting and fresh. The key is to balance colors and textures for a vibrant look. Making these spring rolls vegan is simple. Just skip any animal products and stick to veggies and fruits. For gluten-free options, ensure your rice papers are certified gluten-free. Most rice papers are safe, but always check the label. You can use tamari as a gluten-free soy sauce alternative in your dipping sauce. While hoisin sauce is great, you can try other dips too. A simple soy sauce mixed with ginger and garlic adds flavor. For a spicy kick, mix sriracha with lime juice and a pinch of sugar. A creamy avocado dip also works well. Get creative with your sauces to match your taste. Enjoy experimenting! To store unassembled spring rolls, keep the rice paper wrappers and veggies separate. Place the wrappers in a cool, dry place. Use a clean, airtight bag for the veggies. Keep them in the fridge. This way, they stay fresh for longer. You can assemble them later when you are ready to eat. If you want to reheat spring rolls, use a skillet. Heat it over medium heat. Add a splash of water and cover the pan. This method keeps them moist. You can also try a microwave, but they may get soggy. Heat them in short bursts to check the warmth. Homemade spring rolls last about 1-2 days in the fridge. Store them in a sealed container. If you freeze them, they last for about a month. Just remember to wrap them tightly in plastic wrap or foil. To defrost, place them in the fridge overnight before reheating. Yes, you can make spring rolls ahead. Wrap them tightly and store in the fridge. Use a damp cloth to cover them. This helps keep them fresh. I recommend making them no more than a day in advance. The veggies stay crisp and vibrant that way. If you cannot find rice paper, use lettuce leaves. They add a nice crunch. You can also try thin tortillas as another option. Both choices work well and keep the spring roll fun! To prevent sogginess, keep ingredients dry. Avoid excess water on veggies. Make sure to use a clean, dry surface when rolling. Store them in a single layer, not stacked, to avoid moisture build-up. Hoisin sauce mixed with peanut butter is a great choice. Add lime juice for a tangy kick. If you like heat, include chili sauce. You can also try soy sauce or sweet chili sauce for a different flavor. Experiment with what you enjoy! This blog post covered all you need to know about making spring rolls. We discussed the ingredients, step-by-step instructions, and helpful tips. You learned how to roll them right and store them well. There are also many ways to customize your rolls with different fillings or sauces. Spring rolls are fun and easy to make at home. So, gather fresh veggies and enjoy making your own tasty treats!

Rainbow Veggie Spring Rolls

Colorful and fresh spring rolls filled with a variety of vegetables and served with a delicious dipping sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 150 kcal

Ingredients
  

  • 8 pieces rice paper wrappers
  • 1 cup red cabbage, finely shredded
  • 1 cup carrots, julienned
  • 1 cup cucumber, julienned
  • 1 cup bell peppers (mixed colors), julienned
  • 1 piece avocado, sliced
  • 0.5 cup fresh mint leaves
  • 0.5 cup fresh cilantro leaves
  • 0.25 cup sesame seeds (optional)
  • 0.25 cup crushed peanuts (for garnish)
  • 0.25 cup hoisin sauce
  • 1 tablespoon peanut butter
  • 1 tablespoon lime juice
  • 1 teaspoon chili sauce (optional for spice)

Instructions
 

  • Prepare all the vegetables by washing and cutting them into thin strips or julienne. Keep them organized in separate bowls for easy assembly.
  • Fill a shallow dish or a large skillet with warm water (not boiling). Dip one rice paper wrapper into the water for about 10-15 seconds until it softens but still has some firmness.
  • Lay the softened rice paper on a clean surface, such as a cutting board, and place a small handful of each of the shredded vegetables starting from the lower third of the wrapper. Add a few slices of avocado and mint/cilantro leaves on top.
  • Sprinkle a few sesame seeds over the vegetables if using.
  • Starting from the bottom edge, fold the wrapper over the filling. Tuck in the sides and roll it up tightly to encase the filling, similar to a burrito. Repeat with the remaining rice paper wrappers and filling ingredients.
  • For the dipping sauce, in a small bowl, whisk together hoisin sauce, peanut butter, lime juice, and chili sauce until well combined.
  • Serve the spring rolls on a platter, garnished with crushed peanuts and alongside the dipping sauce for a delightful experience.

Notes

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