Rainbow Vegan Spring Rolls with Peanut Dipping Sauce
🌱 Rainbow Vegan Spring Rolls 🥬
These Rainbow Vegan Spring Rolls are fresh rice-paper rolls packed with avocado, purple cabbage, carrot, and red pepper. No frying. No dairy. The peanut sauce in the middle is the reason people keep reaching for another one.
I love lining the veggies up so the colors show through the wrapper. Don’t soak the rice paper until it’s floppy — a few seconds is enough. It keeps softening as you roll. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Rolls 💚
- 🌱 Completely vegan
- 🌈 Colorful fresh veggies
- 🥑 Creamy avocado
- 🥜 Peanut dipping sauce
- ❄️ No cooking required
- 🍽️ Party-platter pretty
The Secret to Rolls That Don’t Tear
Work one wrapper at a time. Dip it in warm water 5–8 seconds. Lay it on a damp board. Keep the filling in a tight line, fold the sides in, then roll away from you. If it sticks, your paper was too wet.
Frequently Asked Questions ❓
Can I make them ahead? 🧊
Yes. Cover with a damp towel and wrap the plate. Eat within 24 hours. Sauce keeps separately.
What if I don’t have rice paper? 🥢
Use lettuce cups. Same filling, same sauce.
Is there a peanut-free dip? 🥜
Use almond butter or sunflower seed butter the same way.
🌱 Rainbow Vegan Spring Rolls with Peanut Dipping Sauce
Ingredients 🛒
For the Rolls
- 12 rice paper wrappers
- 1 avocado, sliced
- 1 cup shredded purple cabbage
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- Fresh cilantro
- Sesame seeds
For the Peanut Sauce
- ⅓ cup peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 teaspoon grated ginger
- 2–4 tablespoons warm water
- Pinch of chili flakes
Instructions 👩🍳
- Whisk the peanut sauce. Thin with warm water until it drips off a spoon.
- Dip one rice paper in warm water 5–8 seconds. Lay it flat.
- Add a little of each vegetable and avocado in a line. Add cilantro.
- Fold the sides in and roll tightly. Sprinkle with sesame seeds.
- Repeat. Serve with the peanut sauce and lime.
Nutrition
| Nutrient | Per roll with sauce (1/12) |
|---|---|
| Calories | 130 |
| Protein | 4g |
| Net carbohydrates | 12g |
| Total carbohydrates | 15g |
| Fiber | 3g |
| Total fat | 7g |
| Sodium | 210mg |
Estimates based on rice-paper rolls with vegetables, avocado, and peanut sauce. Exact numbers may vary by wrapper size.
Notes & Tips 💡
- Keep a damp towel over finished rolls so they don’t dry out.
- Rice noodles inside make them more filling.
- A squeeze of lime on the plate wakes up the peanut sauce.
- Don’t overfill. That’s how wrappers split.
These Rainbow Vegan Spring Rolls are fresh, crunchy, and made for peanut sauce. A no-cook platter that still looks like a party. 🥬🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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