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close up of spring rolls with peanut sauce on a serving board
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Rainbow Veggie Spring Rolls

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 minutes
Total Time 30 minutes
Servings 6 rolls
Calories 105kcal
Author Lauren

Ingredients

Rainbow Veggie Spring Rolls

  • ½ head tuscan kale
  • 1 each red pepper julienne
  • 1 each yellow pepper julienne
  • 2 medium carrots shredded
  • 1 cup red cabbage raw or pickled
  • 12 each spring rolls wrappers
  • 4 cups warm water for spring rolls wrappers
  • 1 cup Thai peanut sauce for dipping

Lightened Up Thai Peanut Sauce

  • 4 tablespoons powdered peanut butter
  • 2 tablespoon water
  • 2 tablespoon toasted sesame oil
  • 2 tablespoon rice wine vinegar
  • 2 each scallions chopped
  • 2 teaspoons Sriracha
  • ¼ teaspoon fish sauce optional
  • 2 tablespoon whole 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.

Nutrition

Calories: 105kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 124mg | Potassium: 140mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3599IU | Vitamin C: 11mg | Calcium: 26mg | Iron: 1mg