Rainbow Veggie Spring Rolls with Creamy Peanut-Lime Sauce!

Rainbow Veggie Spring Rolls with Creamy Peanut-Lime Sauce

🕒 Prep Time: 20 minutes

🔥 Cook Time: 10 minutes

⏱️ Total Time: 30 minutes

👥 Servings: 4 (Makes 8 rolls)

🥢 Ingredients

For the Spring Rolls:

• 8 rice paper wrappers

• 1 cup cooked vermicelli noodles

• 1 cup red bell pepper, thinly sliced

• 1 cup cucumber, julienned

• 1 cup carrots, julienned

• 1 cup purple cabbage, shredded

• 1 cup fresh mint leaves

• 1 cup fresh cilantro leaves

• 1 avocado, sliced

• Lettuce leaves (e.g. butter or romaine) for wrapping

For the Creamy Peanut-Lime Sauce:

• 1/2 cup creamy peanut butter

• 1/4 cup lime juice (freshly squeezed is best)

• 2 tablespoons soy sauce (or tamari for gluten-free)

• 1 tablespoon honey (or maple syrup for vegan option)

• 1 tablespoon sesame oil

• 1–2 tablespoons water (to thin the sauce)

• Salt to taste

👩‍🍳 Instructions

STEP 1: Prepare the Ingredients

1. Cook Noodles: Boil vermicelli noodles according to package instructions. Drain and rinse with cold water. Set aside.

2. Slice Veggies: Prep all veggies — thinly slice red bell pepper, julienne cucumber and carrots, shred cabbage, and slice avocado.

3. Rinse Herbs: Rinse and dry mint and cilantro leaves.

STEP 2: Soften the Rice Paper

1. Fill a large shallow dish or bowl with warm water.

2. Dip one rice paper wrapper into the water for 10–15 seconds until soft but not mushy.

3. Gently lay it flat on a clean cutting board or smooth surface.

STEP 3: Assemble the Rolls

1. On the lower third of the rice paper, layer a few lettuce leaves.

2. Add a small amount of vermicelli noodles.

3. Top with colorful layers of red bell pepper, cucumber, carrot, purple cabbage, mint, cilantro, and avocado.

4. Fold in the sides, then roll tightly from the bottom up to form a neat spring roll.

5. Repeat with remaining wrappers and filling.

STEP 4: Make the Peanut-Lime Sauce

1. In a small bowl, whisk together peanut butter, lime juice, soy sauce, honey, and sesame oil.

2. Add 1–2 tablespoons of water gradually until the sauce is smooth and pourable.

3. Taste and adjust with salt or extra lime juice as needed.

STEP 5: Serve

• Arrange spring rolls on a platter.

• Serve immediately with the creamy peanut-lime dipping sauce.

🌱 Tips & Variations

• Make it ahead: Store prepped veggies and noodles in containers and assemble rolls just before serving.

• Add protein: Add tofu, shrimp, or tempeh for a more filling option.

• Keep wrappers fresh: Cover finished rolls with a damp towel to keep them from drying out.

🎉 Enjoy!

These vibrant Rainbow Veggie Spring Rolls are perfect for lunch, light dinners, parties, or as a healthy appetizer. The creamy peanut-lime sauce adds a rich, tangy finish that pairs beautifully with the crisp vegetables.