Description

These Rainbow Veggie Spring Rolls are as vibrant as they are delicious! Packed with fresh veggies, creamy avocado, and a zesty peanut dipping sauce, they’re perfect for a light snack, appetizer, or even a full meal. Plus, they’re gluten-free, vegan-friendly, and incredibly easy to make.

Ingredients

Scale

For the Spring Rolls

8 rice paper wrappers
1 cup shredded carrots
1 cucumber, julienned
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 ripe avocado, thinly sliced
1 cup fresh mint leaves
1 cup butter lettuce or spinach leaves

For the Peanut Dipping Sauce

1/4 cup creamy peanut butter
2 tbsp soy sauce (use tamari for gluten-free)
1 tbsp honey or maple syrup
1 tbsp lime juice
1 tsp sesame oil
1 clove garlic, minced
1–2 tbsp water (to thin the sauce)
Optional: Crushed peanuts or chili flakes for garnish

Instructions

1. Prepare the Fillings

Wash and slice all the veggies into thin, uniform strips.
Arrange them on a plate for easy assembly.

2. Soak the Rice Paper

Fill a shallow dish with warm water.
Dip one rice paper wrapper into the water for 5–10 seconds until it softens.
Place it on a clean, damp kitchen towel.

3. Assemble the Spring Rolls

Layer a few mint leaves and lettuce on the bottom third of the rice paper.
Add a small handful of carrots, cucumber, bell peppers, and avocado slices.
Fold the sides of the rice paper over the fillings, then roll tightly from the bottom to seal.

4. Make the Peanut Sauce

In a small bowl, whisk together peanut butter, soy sauce, honey, lime juice, sesame oil, and garlic.
Add water as needed to reach your desired consistency.

5. Serve

Arrange the spring rolls on a plate with the peanut dipping sauce on the side.
Garnish with crushed peanuts or chili flakes if desired.

Notes

Storage: Store spring rolls in an airtight container with a damp paper towel to prevent them from drying out. They’ll last up to 2 days in the fridge.
Customization: Add protein like shrimp, tofu, or grilled chicken for a heartier version.
Sauce Variations: Use sweet chili sauce, hoisin sauce, or tahini dressing if preferred.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Appetizer/Snack
Method: No-Cook
Cuisine: Asian-Inspired

Nutrition

Serving Size: 2 spring rolls with sauce
Calories: 220 kcal
Sugar: 6g
Sodium: 320mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25gs
Fiber: 5g
Protein: 6g
Cholesterol: 0mg

Keywords: Rainbow Veggie Spring Rolls, Healthy Spring Rolls, Vegan Spring Rolls, Gluten-Free Spring Rolls, Peanut Dipping Sauce, Fresh Spring Rolls, Easy Appetizer, No-Cook Recipe