Rainbow Vegetable Spring Rolls
These fresh veggie spring rolls are full of fresh vegetables and herbs and then dipped into a delicious peanut sauce.
Servings: 12 people
Ingredients
- 1 1/2 cups red cabbage - thinly sliced
- 1 1/2 cups green cabbage -thinly spliced
- 1 cucumber Peeled and sliced into long thin strips, remove the center seeds
- 1/2 cup cilantro - roughly chopped
- 1/2 cup basil leaves
- 1 cup carrots -thinly sliced into long strips
- 2 green onions - thinly sliced into long strips
- 4 mini bell peppers - thinly sliced
- 12 rice paper spring roll wrappers
Peanut Sauce
- 1/4 cup peanut butter
- 2 tablespoons rice vinegar
- 2 teaspoons honey
- 1 tablespoon soy sauce
- Pinch salt
- 1/2 teaspoon lime juice optional
- 1 1/2 teaspoons sugar
- 1/4 cup water
- Squeeze of sriracha optional
Instructions
- Prep veggies, dip wrappers into water briefly then lay onto a non-stick surface that you spritz with non-stick spray.
- Fill center of wrapper with vegetables and herbs.
- Fold in the sides then roll up like a burrito.
- Blend together the peanut sauce ingredients, dip rolls and enjoy!
- *Tips for storing these rolls, spritz the parchment paper you are rolling on with nonstick spray and then when they are all rolled, spritz the rolls top and bottom with nonstick spray to prevent sticking and tearing the wrappers.