Eat the rainbow (and your veggies!) Rainbow veggie spring rolls are fresh, simple to make, and great to serve for lunch, as an appetizer, or side dish.
Course Appetizer
Cuisine Thai
Keyword fresh spring rolls, rainbow veggie spring rolls, spring rolls with peanut sauce
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 6rolls
Calories 105kcal
Author Lauren
Ingredients
Rainbow Veggie Spring Rolls
½headtuscan kale
1 eachred pepperjulienne
1eachyellow pepperjulienne
2mediumcarrotsshredded
1cupred cabbageraw or pickled
12eachspring rolls wrappers
4cupswarm waterfor spring rolls wrappers
1cupThai peanut saucefor dipping
Lightened Up Thai Peanut Sauce
4tablespoonspowdered peanut butter
2tablespoonwater
2tablespoontoasted sesame oil
2tablespoonrice wine vinegar
2eachscallionschopped
2teaspoonsSriracha
¼teaspoonfish sauceoptional
2tablespoonwhole unsalted peanuts
Instructions
Prep the veggies. Remove the large stems from the kale leaves. Shred the carrots. Julienne the peppers.
Soak the wrappers. One at a time soak the rice paper wrappers in a shallow bowl, dish, or pan. Drain off excess. Place on a clean work surface or clean kitchen towel. Make the rest of your veggie roll before soaking the next wrapper.
Layer the veggies. Use the kale as your base layer to keep the sharper veggetables from poking through the wrapper. Add the peppers, carrots and cabbage.
Roll. Fold the bottom of the wrapper over the layered veggies, tucking them in. Fold over the sides of the wrapper then tightly roll up the spring roll. If you do get any holes in your spring roll, use another rice paper wrapper. Serve with your favorite dipping sauce and enjoy.
Lightened Up Thai Peanut Sauce
In a food processor, combine powdered peanut butter, water, sesame oil and rice wine vinegar. Blend for 10 to 15 seconds until combined.
Add scallions, ginger, sriracha and fish sauce. Blend for an addition 20 to 30 seconds until scallions and ginger are finely minced and incorporated.
Add peanuts and pulse 4 to 5 times so the pieces are broken but not blended. It should resemble the same size as 'chunky peanut butter' pieces or larger.
Notes
Keep the veggies stacked on top of each other for easier rolling.
Use any green! You can use lettuce, collard greens, kale, whatever you like most!
You can use 1 or 2 wrappers per roll. Personally, I like the texture of 2 and it helps in case any of the "sharp" vegetables, like the peppers and carrots, poke through the wrapper.