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- 8 rice paper wrappers - 1 cup red cabbage, finely shredded - 1 carrot, julienned - 1 cucumber, julienned - 1 bell pepper (any color), julienned - 1 avocado, sliced - ½ cup fresh mint leaves - ½ cup fresh cilantro leaves - 1 cup cooked vermicelli noodles - ¼ cup peanut butter (for dipping sauce) - 2 tablespoons soy sauce (for dipping sauce) - 1 tablespoon lime juice (for dipping sauce) - Salt and pepper to taste You need a few simple items to make rainbow veggie spring rolls. Start with rice paper wrappers. They are thin and flexible. Next, gather fresh veggies. Red cabbage, carrots, cucumbers, bell peppers, and avocado add color and crunch. Fresh herbs like mint and cilantro brighten the flavors. You also want some cooked vermicelli noodles for a nice base. For the dipping sauce, you’ll need peanut butter, soy sauce, and lime juice. These ingredients blend well, making a tasty dip. Don’t forget to add salt and pepper for extra flavor. With these ingredients, you can make a fun and healthy snack! Start by washing all your vegetables. Use cold water to rinse them well. This step keeps them fresh and clean. Next, cut the vegetables into thin strips. Use a sharp knife for easy cutting. - Red cabbage: Finely shred it for a colorful crunch. - Carrot: Julienned for a sweet bite. - Cucumber: Also julienned, adds a cool taste. - Bell pepper: Any color works, julienned for fun. - Avocado: Slice it for creamy texture. - Mint and cilantro: Keep them whole for flavor. Place each vegetable in its own bowl. This makes the assembly quick and fun. For the rice paper wrappers, use a shallow dish. Fill it with warm water. Make sure the water is warm, but not boiling. Soak one wrapper for about 20-30 seconds. It should become soft and pliable. Once it’s ready, take it out and shake off the excess water. Lay it flat on a clean surface. Now comes the fun part: assembling your spring rolls! Start with the softened rice paper wrapper laid flat. - Add a small handful of cooked vermicelli noodles in the center. - Then, layer on the shredded veggies: red cabbage, carrot, cucumber, bell pepper, and avocado. - Finally, add a few whole mint and cilantro leaves. Season the filling with a pinch of salt and pepper. This adds a nice flavor boost. To roll the spring roll, fold the sides over the filling. Then, roll it tightly from the bottom to the top. Make sure the filling stays secure inside. Repeat this for the rest of the wrappers and filling. Enjoy the process of creating these vibrant rainbow rolls! To avoid tearing and sticking, start with warm water. Dip the rice paper wrapper for 20 to 30 seconds. When it softens, lay it flat on a clean surface. Place a small amount of filling in the center. Make sure not to overfill, or it may break. Fold the sides in first, then roll tightly from the bottom. Season the veggies with salt and pepper to boost flavor. You can also add garlic powder or chili flakes for a kick. Try using lime zest for a fresh twist. Mixing fresh herbs like basil or parsley can also elevate the taste. For a sweet touch, add a little honey or agave syrup to your dipping sauce. For easy handling, keep your rice paper wrappers covered with a damp cloth. If they dry out, they can crack. Store unused wrappers in an airtight container to keep them fresh. When you’re ready to use them, just soak them in warm water again. This method helps make the wrappers more pliable and easier to roll. {{image_2}} You can switch up the veggies in these spring rolls. Try using shredded carrots, zucchini, or even beets. Each adds unique flavors and colors. You can also add fruits like mango or pineapple for a sweet twist. For protein, tofu is a great choice. You can use firm tofu, marinated and baked. Shrimp is another option if you want a seafood touch. Just boil or grill the shrimp until it's cooked through. Peanut sauce is a classic, but you can change it up. To make a spicy version, add some sriracha or chili paste. For a sweeter sauce, mix in honey or brown sugar. You might also enjoy a soy-sesame sauce. Just mix soy sauce with sesame oil and a splash of lime juice. This adds a nice nutty flavor. Other options include sweet chili sauce or a creamy avocado dip. Each sauce pairs well with the fresh spring rolls. To keep your veggies fresh, store them right. Use airtight containers for each type. This keeps the colors bright and flavors crisp. Place your cut veggies like cabbage, carrots, and cucumbers in these containers. You can also wrap herbs like mint and cilantro in a damp paper towel. This helps them stay fresh longer. Keep the rice paper wrappers in their original package. Store them in a cool, dry place. If you have leftover vermicelli noodles, keep them in a separate container. They will stay fresh for a few days. Once you have rolled your spring rolls, wrap them in damp paper towels. This keeps them from drying out. Place the wrapped rolls in a sealed container. Refrigerate them right away for best results. Your spring rolls will last for about 1 to 2 days in the fridge. If you want to eat them later, make sure to enjoy them cold. They taste great even without reheating. Just remember, the fresher the rolls, the better the crunch! Yes, you can make rainbow veggie spring rolls in advance. However, they taste best fresh. If you want to prepare them ahead of time, keep the filling and wrappers separate. Store the filling in an airtight container and cover the rice paper wrappers with a damp cloth to avoid drying out. Assemble them right before serving for the best flavor and texture. To keep rice paper wrappers fresh, store them in a cool, dry place. Once opened, seal the package tightly to prevent moisture. If you have leftover wrappers, place them in a zip-top bag. To keep them pliable, avoid exposing them to air. If they do dry out, you can briefly soak them in warm water to soften. Yes, rainbow veggie spring rolls can be gluten-free. The rice paper wrappers are made from rice flour, which is gluten-free. Just be cautious with your dipping sauce. Some soy sauces contain gluten. Choose a gluten-free soy sauce or tamari for dipping to ensure the whole dish remains gluten-free. You can easily customize the filling to suit your needs. Swap the veggies for your favorites, like spinach or radish. If you need protein, add cooked shrimp, chicken, or tofu. For a twist, try adding fruits like mango or strawberries. This dish is versatile, so feel free to experiment with different flavors! Making rainbow veggie spring rolls is simple and fun. You need fresh vegetables, herbs, and rice paper wrappers. Proper preparation helps them taste great. I shared tips for easy rolling and storage, too. Remember, you can fill spring rolls with your favorite veggies or proteins, and dip them in different sauces. This recipe allows you to be creative while enjoying healthy snacks. Try making them today, and enjoy a burst of flavors!

Rainbow Veggie Spring Rolls

Brighten your meal with these delicious Rainbow Veggie Spring Rolls! Bursting with fresh vegetables and paired with a creamy peanut dipping sauce, these easy-to-make spring rolls are perfect for a healthy snack or appetizer. Discover the step-by-step guide to rolling up this colorful dish that everyone will love. Click to explore the full recipe and impress your family and friends! #SpringRolls #HealthyRecipes #VeggieDelight #FoodieFun
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Ingredients
  

8 rice paper wrappers

1 cup red cabbage, finely shredded

1 carrot, julienned

1 cucumber, julienned

1 bell pepper (any color), julienned

1 avocado, sliced

½ cup fresh mint leaves

½ cup fresh cilantro leaves

1 cup cooked vermicelli noodles

¼ cup peanut butter (for dipping sauce)

2 tablespoons soy sauce (for dipping sauce)

1 tablespoon lime juice (for dipping sauce)

Salt and pepper to taste

Instructions
 

Prepare all the vegetables by washing and cutting them into thin strips. Place the red cabbage, carrot, cucumber, bell pepper, avocado, mint leaves, and cilantro in individual bowls for easy access during assembly.

    In a shallow dish, warm some water until it’s warm but not boiling. Dip one rice paper wrapper into the water for about 20-30 seconds until it becomes pliable.

      Lay the softened rice paper wrapper flat on a clean surface.

        Start layering: add a small handful of vermicelli noodles in the center, followed by a mix of the shredded veggies (cabbage, carrot, cucumber, bell pepper, avocado), and a few mint and cilantro leaves.

          Season the filling with a pinch of salt and pepper for extra flavor.

            Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to the top, ensuring the filling stays secure. Repeat this process for the remaining wrappers and filling.

              In a small bowl, prepare the dipping sauce by mixing the peanut butter, soy sauce, and lime juice until smooth. Adjust the consistency by adding a little water if necessary.

                Serve the spring rolls with the dipping sauce on the side.

                  Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4