Rainbow Vegan Spring Rolls with Peanut Dipping Sauce

ByHannah Peterson

These Rainbow Vegan Spring Rolls are fresh, vibrant, and packed with crunchy vegetables and creamy avocado, all wrapped in delicate rice paper. Paired with a rich, nutty peanut dipping sauce, they’re the perfect balance of fresh + satisfying.

Perfect for lunch, appetizers, or light dinners—plus they look as good as they taste!

🛒 Ingredients

Spring Rolls

  • 8–10 rice paper wrappers
  • 1 avocado, sliced
  • 1 cup shredded red cabbage
  • 1 cup julienned carrots
  • 1 cucumber, sliced into strips
  • 1 bell pepper, thinly sliced
  • Fresh cilantro or mint
  • Optional: cooked rice noodles

🥜 Peanut Dipping Sauce

  • ¼ cup peanut butter
  • 2 tbsp soy sauce or tamari
  • 1 tbsp lime juice
  • 1 tbsp maple syrup
  • 2–3 tbsp warm water (to thin)
  • ½ tsp ginger (optional)
  • 1 clove garlic, minced

👩‍🍳 Instructions

1️⃣ Prep Ingredients

Slice all vegetables into thin strips for easy rolling.

2️⃣ Soften Rice Paper

Dip one rice paper sheet in warm water for 10–15 seconds until soft.

Lay flat on a clean surface.

3️⃣ Fill & Roll

Add a small amount of:

  • veggies
  • avocado
  • herbs
  • noodles (optional)

Fold sides inward, then roll tightly like a burrito.

Repeat with remaining wrappers.

4️⃣ Make Peanut Sauce

Whisk together all sauce ingredients until smooth and creamy.

Adjust thickness with water.

5️⃣ Serve

Arrange rolls on a plate, sprinkle with sesame seeds, and serve with peanut dipping sauce.

🍽 Serving Ideas

Serve with:

🍋 extra lime wedges
🌶 chili flakes or sriracha
🥗 side salad
🥢 additional dipping sauces (hoisin, sweet chili)

These Rainbow Vegan Spring Rolls are a refreshing, wholesome meal that’s as beautiful as it is delicious. With crisp veggies and creamy peanut sauce, they’re a perfect example of how vibrant plant-based food can be.

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