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These fresh & healthy spring rolls are full of veggies, flavour and crunch. They make a great light, no-cook meal, or snack to share.
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Fresh Rainbow Spring Rolls with Peanut Dipping Sauce

These Thai-inspired spring rolls are fresh with a satisfying crunch. They're loaded with veggies + plant-based protein and they make a nutritous meal or snack.
Course Appetizer, Lunch, Main Course, Snack
Cuisine American, Thai, Vegan, Vegetarian
Keyword high fibre, high-protein, vegan, Vegetarian
Prep Time 25 minutes
Author hannahmageerd

Ingredients

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

Instructions

  • 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!