Rainbow Veggie Spring Rolls

Spring rolls have carved out a beloved place in culinary traditions around the world, celebrated for their versatility, freshness, and healthful appeal. From bustling street markets in Southeast Asia to gourmet restaurants, these delightful wraps are not just a dish; they are an experience that invites creativity and exploration. Among the many variations of spring rolls, the Rainbow Veggie Spring Rolls stand out for their vibrant colors and the array of fresh ingredients that come together to create a visually stunning and nutritious meal.

Discover the vibrant world of Rainbow Veggie Spring Rolls, a delightful and nutritious dish that's perfect for any occasion. Bursting with fresh, colorful vegetables like red bell peppers, carrots, cucumbers, and creamy avocado, these spring rolls are not only visually appealing but also cater to various dietary preferences. Learn the art of rolling and create a beautiful dish that impresses family and friends. Enhance your experience with a tasty dipping sauce for the perfect culinary adventure.

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Ingredients

8 rice paper wrappers

1 cup vermicelli noodles, cooked and cooled

1 cup red bell pepper, julienned

1 cup carrots, julienned

1 cup cucumber, julienned

1 cup purple cabbage, thinly sliced

1 cup avocado, sliced

1 cup fresh mint leaves

1 cup fresh cilantro leaves

1 cup lettuce leaves, torn

1/4 cup sesame seeds (optional, for garnish)

Dipping Sauce:

1/4 cup peanut butter

2 tablespoons soy sauce

1 tablespoon lime juice

1 tablespoon honey or maple syrup

1 teaspoon sriracha or chili paste (optional for heat)

Water, as needed to thin the sauce

Instructions

Prepare the Rice Paper Wrappers:

- Fill a shallow dish with warm water.

- Soak one rice paper wrapper for about 10-15 seconds until it softens. Remove it and lay it flat on a clean surface.

Layer the Ingredients:

- In the lower third of the rice paper, place a small handful of vermicelli noodles.

- Add a few strips of red bell pepper, carrot, cucumber, purple cabbage, and avocado on top.

- Lay a couple of mint leaves and cilantro sprigs over the veggies, and add a small piece of lettuce.

Roll the Spring Roll:

- Starting from the bottom, fold the rice paper over the filling, tucking it in firmly.

- Fold in the sides and continue rolling tightly until the whole spring roll is sealed.

- Repeat the process for the remaining wrappers and filling.

Make the Dipping Sauce:

- In a bowl, combine the peanut butter, soy sauce, lime juice, honey/maple syrup, and sriracha.

- Whisk together until smooth. Add a little water to thin it out to your desired consistency.

Serve:

- Arrange the spring rolls on a serving platter. Sprinkle sesame seeds on top if desired.

- Serve with the dipping sauce on the side.

Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings