Rainbow Veggie Spring Rolls with Peanut Dipping Sauce
Rainbow Veggie Spring Rolls with Peanut Dipping Sauce are a vibrant, crunchy delight that will elevate your snack game. Packed with fresh vegetables and accompanied by a creamy, nutty dipping sauce, these rolls are perfect for any occasion—whether it’s a picnic, lunchbox treat, or an impressive appetizer for guests. Easy to make and visually stunning, they offer a fun way to enjoy healthy eating without compromising on flavor.
- Prep Time: 20 minutes
- Cook Time: No cooking required
- Total Time: 25 minute
- Yield: Makes approximately 8 spring rolls 1x
- Category: Snack/Appetizer
- Method: No cooking involved
- Cuisine: Asian
Ingredients
Scale
- 8 rice paper wrappers
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 1 cup red bell pepper, julienned
- 1 avocado, sliced
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro leaves
- ½ cup smooth peanut butter
- 2 tbsp low-sodium soy sauce
- 2 tbsp lime juice
- 1 tbsp honey or maple syrup
Instructions
- Prep vegetables: Wash and slice the carrots, cucumber, bell pepper, and avocado into thin strips.
- Make the peanut dipping sauce: Mix peanut butter, soy sauce, lime juice, and honey in a bowl until smooth.
- Soak rice paper wrappers: Dip each wrapper in warm water for about 10-15 seconds until pliable.
- Assemble spring rolls: Place soaked wrapper on a clean surface. Layer veggies and herbs in the center; fold sides over filling and roll from bottom to top.
- Chill before serving: Arrange rolls on a platter and cover with a damp cloth. Chill for 15-20 minutes if desired.
Nutrition
- Serving Size: 1 spring roll (75g)
- Calories: 180
- Sugar: 3g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Customize your spring rolls by adding proteins like shrimp or tofu. Use seasonal vegetables for variety. Layer parchment paper between rolls when storing to prevent sticking.