Crunchy, bright vegetables layered and wrapped in thin rice paper, and served with slightly spicy, Thai peanut sauce. Rainbow veggie spring rolls are just as delicious as they are vibrant!

crunchy and bright

Step 1

Remove the large stems from the kale leaves. Shred the carrots. Julienne the peppers.

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prep the veggies

Step 2

One at a time soak the rice paper wrappers in a shallow bowl, dish, or pan. Drain off excess and place on a clean work surface.

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soak the wrappers

Step 3

Use the kale as your base layer to keep the sharper veggies from poking through the wrapper. Add the peppers, carrots and cabbage.

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layer the veggies

Step 4

Fold the bottom of the wrapper over the veggies, tucking them in. Fold over the sides of the wrapper then tightly roll up the spring roll.

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roll them up

Serve & Enjoy!