Looking for delicious and creative ways to get more veggies in your diet? Then try this Asian-flavor-inspired recipe for Rainbow Spring Rolls with Peanut Sauce. Ready in under 30 minutes, this recipe will quickly become your new favorite.
These veggie-packed rolls are super healthy, flavorful, and easy to assemble. All you have to do is mix up your sauce, slice some veggies, roll them in spring roll rice paper, and you're ready to dip.
But whatever you do, don't skip the tangy peanut dipping sauce made with creamy natural peanut butter and a few other healthy ingredients. If you can't eat peanuts, don't worry because we have some suggestions for substitutes that will be just as delicious.
Recipe: Rainbow Spring Rolls with Peanut Sauce
Packed with veggies and Asian-inspired flavor, this healthy recipe will become your new favorite. It's perfect for a light dinner and makes a fun appetizer for entertaining.
Prep Time: 10 minutes
Total Time: 20 minutes
For the Spring Rolls
- 6 ounces rice vermicelli noodles, cooked
- 12 sheets 8.5-inch spring roll rice paper wrappers (bánh tráng)
- 1 lb shrimp, steamed and cooled (optional)
- 2 cups shredded lettuce or greens
- 2 cups shredded red cabbage (about ¼ small red cabbage)
- 2 cups bell pepper, thinly sliced (red and yellow)
- 3 medium carrots, peeled and cut into sticks
- 1 medium cucumber, peeled, deseeded, cut into matchsticks
- 1 bunch of fresh assorted herbs (basil, cilantro + mint)
- 1 avocado, thinly sliced
For the Dipping Sauce
- 1/2 cup peanut butter - unsweetened
- 1/4 cup Udo's Oil 3·6·9 Blend
- 1/4 cup soy sauce
- 2-3 tablespoons of Flora Mānuka Honey
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice (about one lime)
- 1 clove garlic, minced
- 1 tablespoon of crushed peanuts (optional)
Making the Dipping Sauce
- In a small bowl, whisk together all the dipping sauce ingredients.
- Add one tablespoon of warm water at a time to thin (only if needed). The amount of water required will depend on the consistency of your peanut butter.
- Top with chopped peanuts and set aside.
Prepare the Spring Rolls
- Rolling one at a time. Lay a rice paper wrapper sheet in a shallow dish of hot water for 5-10 seconds.
- Working quickly, pick the spring roll rice paper up and out of the water and place it on a dampened plate or cutting board.
- Fill with a handful of your favorite ingredients, lining them along the lower 1/3 of the wrapper. Leave about 1.5 inches of space to the left and right sides of the ingredients. Start with larger greens like lettuce leaves, then cabbage, shrimp (optional), and noodles, followed by veggies. Finish with a few herbs.
- To seal, fold in the left and right sides of the rice paper. Then, gather the outside edges inward, rolling the spring roll forward to seal it closed.
- Then, cut the Rainbow Spring Rolls with a sharp knife and place the cut side facing up on a serving dish. Continue rolling all your spring rolls until you run out of ingredients. Cover your finished spring rolls with a damp paper towel to prevent them from drying out.
- Serve with Peanut Dipping Sauce, and enjoy!
- Cashew or almond butter may be substituted for peanut butter.
Store any leftover Rainbow Spring Rolls covered in the fridge for up to 3 days in an air-tight container. If the spring roll paper has dried out, dip the outside of the wrapper in a little water before placing it in the container. Then weave a wet paper towel between the rolls to keep them moist and prevent them from sticking together.
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