Rainbow Veggie Spring Rolls
apps / gluten free / grain free / low carb / 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.