These fresh & healthy spring rolls are full of veggies, flavour and crunch. They make a great light, no-cook meal, or snack to share.
I LOVE thai food. Pad Thai is definitely one of my favourite foods of. all. time. I’m not sharing a Pad Thai recipe today, but I am sharing a homemade version of one my go-to order at my favourite Thai restaurants – Fresh Spring Rolls.
While I love the crispy fried spring rolls with classic sweet and sour dipping sauce, I love the fresh flavours, soft outer texture with a satisfying inner crunch from with the fresh spring rolls more. Unpopular opinion? Maybe. Maybe not once you try these ;).
The fresh spring rolls I order at my favourite thai restaurants in Halifax (which are Chaa Baa Thai and Blue Elephant, in case you were wondering) either come with peanut sauce or tamarind sauce. I tend to prefer the peanut sauce because hello, peanut butter obsession. So that’s what I paired with my homemade, healthy + fresh spring rolls, too.
The name of this recipe is ‘Fresh Rainbow Rolls’ because well, look at them! We’ve got all the colours of the rainbow except indigo. Not only are they super colourful, they make for a healthy and satisfying snack, lunch, or appetizer (depending on how many you eat). This is thanks to their protein and healthy fat with the addition of edamame in the rolls and peanut sauce for dipping.
The Peanut Dipping Sauce recipe is adapted from my own Peanut Lime Sauce recipe. I simply used a little less lime juice and less water to make the sauce a little thicker since we’re dipping here, not pouring over top of a dish.
Tips for Making the Rolls:
In terms of making the rolls at home, I have a few pointers for you. A lot of the instructions on rice paper wrap packaging tells you to soak the wraps in hot water to soften them prior to rolling. Instead, I use cold water to soak them! This keeps them from getting super sticky and sticking to your hands or plate when you’re trying to make your rolls.
Also, I want to advise you to not to put too many items in the wrap prior to rolling. I know you wanna stuff them with all the goods, but this will make it more difficult to roll them up and make the rice paper more likely to rip.
Finally, I advise you to HAVE FUN! Don’t get discouraged if the first handful of times you roll the rice paper it doesn’t go as perfectly as you hoped. The rice paper wraps are super delicate. It took me a lot of tries before I felt like I could roll one gently enough to not rip it but firm enough to hold everything inside.
Now let’s get to these healthy fresh spring rolls!!
Fresh Rainbow Spring Rolls with Peanut Dipping Sauce
Fresh Rainbow Spring Rolls
- 6-8 each rice paper wraps
- 4 large romaine lettuce leaves
- 1 cup bean sprouts
- 1/2 medium red bell pepper sliced into strips
- 1/2 medium yellow bell pepper sliced into strips
- 2 medium carrots cut into sticks
- 1/2 medium cucumber cut into sticks
- 1/2 cup red cabbage chopped
- 1 cup edamame shelled, cooked
- fresh mint chopped, for garnish
Peanut Dipping Sauce
- 2 tbsp natural creamy peanut butter
- 1 tbsp fresh lime juice
- 1/2 tbsp reduced-sodium soy sauce
- 2 tsp pure maple syrup
- 1 tsp srirachia hot sauce
- 2 tbsp hot water
- Wash, chop and prep all your veggies/filling ingredients. Fill a medium to large shallow dish or bowl (I actually used a 9-inch cake pan for this and it was perfect) with cold water.
- Place one rice paper wrap in the dish of water and let it sit for 30-60 seconds, until it softens. Remove from water, pat dry on a dish towel and place on a large plate or cutting board.
- Fill the wrap starting with a romaine leaf followed by the bean sprouts, sliced veggies, and then sprinkle on the cabbage, edamame, and mint. Start to roll the rice paper wrap over from one end, fold in the sides and then finishing rolling the wrap. Slice the wrap in half and set aside.
- Repeat for the remaining rice paper wraps. For the peanut dipping sauce, combine all sauce ingredients in a small bowl and whisk together until smooth and creamy. Serve immediately or store in the fridge. Enjoy!