Simple, colorful, and incredibly delicious. These Rainbow Veggies Spring Rolls are packed with flavor, not just that but they can be fun to make for the whole family. As mentioned these are veggies spring rolls but you can add just about anything into your rolls, especially if you want them to be a more hearty meal. These are the perfect addition to a potluck, perfect as a quick party appetizer, or a fun hands-on dinner. I love fresh spring rolls because they are lite, refreshing, and very affordable to make.
I served mine with a spicy peanut sauce, since my rolls were simple, I wanted a sauce with a lot of flavor. Spicy garlic chili sauce, oyster sauce, ginger, and fresh lime juice make for a flavorful sauce that goes well with these rolls. You can find rice paper at your local supermarket, no special stops needed, and they are very budget friendly. The rice paper rolls themselves don’t last to long once they are opened, as they start to dry out, so take that as an invitation to make more rolls! If you are looking for something the whole family can be part of, set up a hands-on dinner, everyone can get their own bowl of water along with their rice papers, have toppings and fillings prepped and on the table, have sauces already made or ingredients out so people can make their own sauce mixes. Everyone can fill their own rolls with desired toppings and create their desired sauces to go with, this can be fun for kids and picky eaters.
Some other fillings I like to use for these are diced chicken breast, shrimp or salmon, rice noodles, avocado, Thai basil, water chestnuts, jalapeños, kimchi, and much more. Like I mentioned I enjoy these with a spicy peanut sauce, but they are also good with soy sauce, plain hoisin sauce, or on their own,
Try these other flavorful Recipes:
Now, we’ve talked about hoisin, miso, and the abundant variety of fermented soy products that are out there, as well as what they really are. If you need a refresh check out my Spicy Teriyaki Marinated Baby Eggplant recipe – another favorite of mine. But, I still stand by hoisin and good old soy sauce being my two all time favorites. Peanut butter is also another top notch ingredient for me, I usually don’t have any in my kitchen because, well it doesn’t last that long. That said, I very much recommend serving whatever type of spring roll you make, with a peanut sauce. It doesn’t have to be spicy, but I also recommend that because spicy garlic chili sauce goes very well with the neutral taster of peanut butter, and just because. So please, don’t forget that sauce, its an important part.
I like to start by making the peanut sauce first, so we can set it off to the side. In a small bowl whisk together the peanut butter – you can also substitute crunchy peanut butter, soy sauce, fresh lime juice, chili garlic sauce, ginger, and oyster or hoisin sauce. Whisk until smooth, if the sauce is to thick add 1 tablespoon of water at a time until you reach your desired consistency. Set the sauce aside.
I find it is best to have all you veggies prepped and ready to go before beginning the rolling process. Slice the carrots, cucumber, and red bell pepper into thin matchsticks, slice the asparagus in half or if they are thin spears leave as is – don’t let raw asparagus scare you, the crunch goes well with this recipe. Have leaves of lettuce ready to grab, I like to tear the cilantro into large leaves, and one item I do recommend buying already processed – the shredded cabbage – buy it pre-shredded, so much easier. Once all of you ingredients are prepped, fill a large shallow dish, such as a cake or pie pan with lukewarm water.
Place one rice paper wrapper in the water at a time, let it sit for 15-20 seconds or until it is no longer hard. Transfer to a working surface, a cutting boards works well, lay down a leaf of lettuce, some cilantro leaves, and arrange your veggies as desired. Bring the bottom of the rice paper up and wrap tight over the filling, fold in the sides and roll the rest of the way up. Very similar to rolling a burrito – except much different, you can do it! Repeat with the remaining filling and wrapper. Garnish with crushed peanuts and the remaining cilantro leaves and serve with the spicy peanut sauce, these are best if served immediately.
- 8 to 10 10-inch rice paper wrappers
- 8 to 10 Leaves of butter lettuce
- 1 bunch Cilantro leaves, chopped or left whole
- 1 cup Carrot matchsticks
- 1 cup Shredded purple cabbage
- 1 English Cucumber, sliced into matchsticks
- 1 Red bell pepper, thinly sliced
- 1 bunch Asparagus, thinly sliced
- 1/2 cup Pickled radish, thinly sliced
- 1/4 cup Creamy peanut butter
- 4 tsp Reduced sodium soy sauce
- 1 tsp Fresh squeezed lime juice
- 1 tsp Freshly grated ginger
- 1 tbsp Oyster Sauce or Hoisin
- Crushed Peanuts, as garnish
- To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, chili garlic sauce, ginger and oyster or hoisin sauce in a small bowl. If the sauce is to thick, stir in a tablespoon of water at a time until a desired consistency is reached. Set aside.
- Working with one roll at a time, wet rice paper for 10-15 seconds in lukewarm water, transfer to a work surface. – a cutting board works well. Place lettuce and cilantro in the center of each wrapper; top with carrots, cabbage, cucumber, bell pepper, asparagus and radish.
- Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
- Serve immediately with peanut sauce, and garnish with crushed peanuts.