Fresh Rainbow Veggie Spring Rolls
These fresh rainbow veggie spring rolls are a colorful, crisp, and healthy snack featuring jewel-toned veggies and fresh herbs wrapped in delicate rice paper. Perfect for light meals, entertaining, or a refreshing snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 spring rolls 1x
- Category: Snack
- Cuisine: Vietnamese
Ingredients
- 8-inch diameter rice paper wrappers
- Carrots, julienned
- Red cabbage, thinly sliced
- Orange bell pepper, thin strips
- Cucumber, seeded and julienned
- Fresh mint leaves
- Fresh cilantro leaves (optional)
- Butter lettuce or baby spinach leaves
- Cooked shrimp, shredded chicken, or tofu (optional)
- Thin rice vermicelli, cooked and drained (optional)
- Peanut sauce or hoisin-based dipping sauce with crushed peanuts
Instructions
- Julienne the carrots, bell pepper, and cucumber into thin, even strips about 3 inches long. Thinly slice the red cabbage. Wash and gently pat dry the mint, cilantro, and butter lettuce leaves.
- If using rice vermicelli, soak in hot water for 5 minutes or until tender, then drain. For proteins, shred cooked chicken or slice shrimp thinly. Set aside.
- Prepare the dipping sauce by whisking together peanut butter, soy sauce, lime juice, a touch of honey, and warm water until smooth. Adjust seasoning to taste.
- Fill a large shallow bowl with warm water. Submerge one rice paper for 6-8 seconds until pliable but not too soft. Lay flat on a damp kitchen towel or clean surface.
- On the lower third of the rice paper, place a few pieces of each veggie, a couple of herb leaves, some noodles or protein if using, and a small lettuce leaf. Avoid overfilling.
- Fold the bottom edge over the filling, then fold in the sides snugly, and continue rolling tightly until sealed.
- Repeat soaking and rolling until all filling is used. Cover finished rolls with a damp towel to keep moist.
Notes
Soak rice paper wrappers for only 6-8 seconds to avoid tearing. Keep hands damp while rolling to prevent sticking. Prepare veggies before soaking wrappers to keep rolling pace smooth. Store finished rolls covered with a damp towel to keep moist. For a warm snack, lightly pan-fry rolls in sesame oil. Use gluten-free soy sauce for gluten-free dipping sauce. Rolls last best up to 24 hours refrigerated; avoid microwaving to prevent gummy texture.
Nutrition
- Serving Size: 1 spring roll
- Calories: 70
- Sugar: 3
- Sodium: 150
- Fat: 1.5
- Saturated Fat: 0.2
- Carbohydrates: 13
- Fiber: 2
- Protein: 2
Keywords: spring rolls, fresh spring rolls, veggie spring rolls, healthy snacks, gluten-free, vegetarian, vegan option, rainbow veggies, easy appetizer