Channeling some major summer vibes with these rainbow veggie rolls!
I’ve been wanting to try out a spring roll recipe forever. This was surprisingly simple and so fun! I made a bunch of different combos and was able to store the leftovers in my fridge for the entire week. They kept really well and made for a really easy grab and go lunch.
I always assumed that making spring rolls could get complicated, but like I said, they were super easy. It also took less than 30 minutes to make about ten of them, including the rice noodles and the sauce. The demo in the video doesn’t include any rice noodles, but I did make rice noodles and used them in a few of the combos. Some of the combinations I made included-
- Carrots, mango, red cabbage, avocado, mint, cilantro (as seen in video demo)
- Rice noodles, edamame, red cabbage
- Rice noodles, strawberries, avocado, mint
- Rice noodles, kiwi, watermelon radish
- Rice noodles, cucumber
- Rice noodles, kiwi
For the rice paper, I found mine at Whole Foods by a brand called Blue Dragon. See it here. Whole Foods only had two options when I was shopping and the Blue Dragon brand was the only wrap larger than 6″. The 6″ wraps would work too, but they would be pretty small. Blue Dragon worked great but I’m sure there are some other good options out there! Note the rice paper is hard when you purchase it. To soften, you will dip or soak the wrap in water. I filled a plate with water and spun it around in a circle, massaging it until it became malleable. After you’ve laid the wrap down and put your fillings in the middle, you’ll fold your rice paper almost like an envelope. It’s a little tricky at first, but after you wrap a few rolls you’ll get the hang of it.
For the rice noodles, you want to make sure you buy the thin kind – not the pad thai kind. I used these. These are also hard when you buy them. You’ll bring water to a boil, then remove from heat, add the noodles, and let them sit for a few minutes. Following the instructions on the box from whatever brand you buy is best.
For the rolls that included the rice noodles, I found it easiest to add the noodles AFTER I added the other items. Then fold and roll.
Ok, now the SAUCE. It’s real good.
This recipe makes about 1/2 cup-
- 1/3 cup of peanut butter
- 1/3 medium lime, squeezed
- 2 tbsp coconut aminos (this is a great soy sauce replacement made from coconut sap- it’s soy & gluten free)
- 1 tbsp maple syrup
- 1 tsp apple cider vinegar
- 1 tsp freshly grated ginger
- 1.5 tbsp water
Combine all ingredients in a blender and mix. Spoon into bowl and top with crushed peanuts & sesame seeds.
These rainbow rolls are perfect for spring and summer time. They’re light, refreshing, gluten-free, and also make for perfect appetizers. Hope y’all enjoy!!