Rainbow Veggie Spring Rolls

gluten free / vegan

Rainbow rolls that are almost too pretty to eat, almost.

The perfect appetizer when you want something deliciously and fresh! This recipe is totally raw vegan and is served up with a creamy peanut butter sauce.

My husband is obsessed with Spring Rolls. His favorite restaurant is about 20 minutes away from our house and it’s all fresh Thai food. Without even looking at the menu he will always order their spring rolls the moment he sits down. He thinks they’re the perfect fresh bite to start a meal, and I agree!

These spring rolls are refreshing, colorful and fun to make. I made these with all veggies and avocado, but you can add tofu, shrimp, or any of your favorite protein to them!

The peanut sauce is CRUCIAL and you probably have all the ingredients to make it in your pantry already.

Here’s what you’ll need for these Rainbow Veggie Spring Rolls:

• rice paper wrappers

• avocado

• radishes

• carrots

• yellow bell pepper

• cucumber

• purple cabbage

• sesame seeds

• cilantro

• green onion

• peanut butter

• soy sauce

• sesame oil

• rice vinegar

• garlic

• red pepper flakes

• sriracha

• honey

• lime

Slice all your veggies into sticks. Wet the rice paper wrapper and stack the veggies inside, first with the radish slices so you see those on the top. Roll them tight and continue until you use all the wrappers. For the peanut sauce, whisk all the ingredients together until smooth. Top the spring rolls with cilantro, sesame seeds, and green onions.

Rainbow Veggie Spring Rolls

(makes 10-12 spring rolls)

ingredients:

spring rolls:

• 10-12 rice paper wrappers

• 2 avocados

• 10 radishes

• 2 carrots

• 1 large yellow bell pepper

• 3 mini persian cucumbers

• 1 cup purple cabbage

• 1 tbsp sesame seeds

• 1/4 cup cilantro

• 1/4 cup green onion

peanut sauce:

• 1/3 cup peanut butter

• 2 tbsp soy sauce

• 1 tsp sesame oil

• 2 tbsp rice vinegar

• 1 clove garlic, minced

• 1/4 tsp red pepper flakes

• 1 tsp sriracha

• 2 tbsp honey

• 1/2 lime, juiced

• water to thin out as needed

directions:

1. slice carrots, peppers, and cucumbers into thin long sticks. slice your red cabbage and radishes thin. Slice the avocado and have everything ready to assemble the spring rolls.

2. hold the rice paper wrapper in a shallow dish of water for about 30-45 seconds until it becomes pliable. lay flat on the counter and lay down the radishes in the center. then lay down the avocado and then the rest of your vegetables.

3. roll up the spring rolls and repeat until the rest of the spring rolls are rolled.

4. mix together the peanut butter sauce ingredients. top the spring rolls with sesame seeds, cilantro, and green onions. serve up and enjoy!

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