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Fresh Rainbow Vegetable Spring Rolls with Creamy Peanut Dipping Sauce

fresh rainbow vegetable spring rolls - featured image
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These vibrant, crunchy spring rolls are packed with a rainbow of fresh vegetables and fragrant herbs, all wrapped in soft rice paper and served with a creamy, tangy peanut dipping sauce. Perfect for parties, lunchboxes, or a healthy snack, they’re easy to customize and a true crowd-pleaser.

Ingredients

Scale
  • 8–10 rice paper wrappers (8.5-inch round)
  • 1 large carrot, julienned (about 2.5 oz)
  • 1 medium red bell pepper, thinly sliced (about 4 oz)
  • 1 medium yellow bell pepper, thinly sliced (about 4 oz)
  • 1/2 large cucumber, seeded & julienned (about 3.5 oz)
  • 1 cup purple cabbage, shredded (about 2.5 oz)
  • 1 medium avocado, sliced (about 5 oz, optional)
  • 1/2 cup fresh mint leaves (10–12 leaves)
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh basil (Thai or sweet, optional)
  • 1 cup cooked rice noodles or vermicelli (optional, about 3.5 oz)
  • 6–8 leaves butter lettuce or Boston lettuce, washed and dried (optional)
  • For the Creamy Peanut Dipping Sauce:
  • 1/3 cup creamy peanut butter (natural preferred)
  • 2 tbsp soy sauce or tamari
  • 1 tbsp fresh lime juice
  • 1 tbsp honey or maple syrup
  • 2 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 2–4 tbsp warm water (to thin sauce)
  • Crushed peanuts (for garnish, optional)

Instructions

  1. Wash and dry all vegetables, herbs, and lettuce. Julienne carrot, bell peppers, and cucumber. Shred cabbage. Slice avocado just before assembling. Cook rice noodles if using, then drain and cool.
  2. In a small mixing bowl, whisk together peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, and minced garlic. Add warm water gradually until sauce is creamy and pourable. Adjust seasoning to taste.
  3. Fill a large shallow dish or pie plate with warm water (about 105°F). Place a clean, damp kitchen towel on your work surface.
  4. Dip one rice paper wrapper into the warm water for 5-10 seconds until just pliable. Lay flat on the damp towel.
  5. Layer fillings about 2 inches from the bottom edge: lettuce (if using), carrot, red and yellow peppers, cucumber, cabbage, avocado, herbs, and noodles (if using).
  6. Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll up tightly but gently into a log. Place seam-side down on a serving platter.
  7. Repeat with remaining wrappers and fillings, keeping finished rolls covered with a damp towel.
  8. Slice rolls in half on the diagonal if desired. Garnish with crushed peanuts and fresh herbs. Serve with creamy peanut dipping sauce.

Notes

Prep all fillings before starting to roll for best results. Don’t over-soak rice paper wrappers; work on a damp towel to prevent sticking. Rolls are best served fresh but can be stored wrapped in plastic in the fridge for up to 24 hours. For nut-free, use sunflower seed butter in the sauce. Customize with seasonal veggies or add protein like tofu, shrimp, or chicken.

Nutrition

Keywords: spring rolls, vegetable, rainbow, peanut sauce, healthy, gluten-free, vegan, appetizer, party food, easy, fresh

Find it online: https://bitematrix.com/fresh-rainbow/