Taste the rainbow with this colorful spring roll recipe loaded with a variety of fresh vegetables, all wrapped inside clear rice paper.
Spring rolls are a food I don’t make very often, but when I come across my stash of rice paper (that I always forget I have), I try to stock up on fresh veggies to create the vibrant appetizer (also great as a snack or light meal).
While you can add meat to spring rolls, I usually just fill them with a collection of julienned vegetables because it’s extra easy and pretty.
The more colors, the better! But really…any fresh vegetables you have on deck will work perfectly fine. (Sometimes I throw celery and spinach in these too).
To take these spring rolls to the next level, I like to throw together a peanut butter-based “sauce” to dip them in (or drizzle over each bite). Since I’m all about the fresh ginger lately, I made a ginger peanut sauce that gets a bit of spiciness from the addition of sriracha.
Ingredients:
- 4 spring roll rice papers
- 1 ripe avocado, sliced
- 2/3 cup shredded red cabbage
- 2/3 cup matchstick carrots
- 1/2 cucumber, cut julienne
- 1/2 bell pepper (any color), cut julienne
- 1/3 cup peanut butter (smooth)
- 1 Tbs rice vinegar
- 1-2 tsp sriracha
- 1 tsp minced ginger
- 1 tsp sesame oil
- 1/4 cup water (to thin)
Instructions:
- After preparing the vegetables, set them aside to begin softening the rice paper wrappers.
- To soften the rice paper, fill a large dish (such as a pie pan) with about 1 inch of water. Place a rice wrapper into the water and let it soak for about 15 seconds, or until it begins to soften (it will continue to soften after you remove it.**
- Fill each wrapper at a time with a few slices of each vegetable. Carefully roll the filled wrapper, closing the sides in the process to seal everything together.
- Add all ingredients to a medium sized bowl, and whisk until incorporated***.
- Serve the spring rolls with the dipping sauce and fresh lime wedges. Enjoy immediately or store in the fridge for later.
Notes:
*Vegetable measurements are approximate. Use more or less based on the size of the veggies and your preference. **Be careful not to over-soften the rice paper, as it can get fragile and rip as you fill it. ***It is normal for the sauce to separate as it sets. Stir it occasionally to re-incorporate the mixture.
If you’ve never worked with rice paper wrappers, they’re really not too difficult. It might just take a few wrappers for you to get the hang of it. You should be able to find them in the Asian area of your local supermarket (I’ve also gotten them at actual Asian markets before).
Good luck and have fun as you assemble your pretty little veggie “burritos”!
