Rainbow Veggie Spring Rolls Recipe
Eat the rainbow (and your veggies!) Rainbow veggie spring rolls are fresh, simple to make, and great to serve for lunch, as an appetizer, or side dish.
How to Make the Best Rainbow Veggie Spring Rolls
Rainbow veggie spring rolls are a vibrant and refreshing appetizer that celebrates seasonal vegetables in every bite. With layers of colorful peppers, carrots, kale, and cabbage wrapped in delicate rice paper, these rolls are as beautiful as they are nutritious. Perfect for lunch boxes, entertaining, or an easy appetizer, they’re simple enough for weeknight meals yet impressive enough to serve guests.
The magic of these spring rolls lies in their simplicity and versatility. Each roll is stuffed with fresh, raw vegetables that maintain their crunch and color. The homemade Thai peanut sauce brings everything together with warmth and depth, creating a dipping sauce that’s creamy, slightly spicy, and utterly irresistible. This recipe yields about 12 rolls, making it ideal for sharing or meal prep.
Fresh spring rolls like these are naturally vegan, low-calorie, and packed with vegetables—making them a guilt-free indulgence. Whether you’re looking for a quick lunch option or an elegant appetizer to impress, these rainbow veggie spring rolls deliver on both taste and presentation.
Rainbow Veggie Spring Rolls
Eat the rainbow (and your veggies!) Rainbow veggie spring rolls are fresh, simple to make, and great to serve for lunch, as an appetizer, or side dish.
Ingredients
Spring Rolls
Thai Peanut Sauce
Instructions
Prep
- Remove the large stems from the kale leaves. Shred the carrots. Julienne the peppers.
Assembly
- Soak the wrappers one at a time in a shallow bowl or dish of warm water. Drain off excess and place on a clean work surface or kitchen towel.
- Use kale as your base layer to keep sharper vegetables from poking through the wrapper. Add the peppers, carrots, and cabbage.
- Fold the bottom of the wrapper over the layered veggies, tucking them in. Fold over the sides then tightly roll up the spring roll. If you get any holes, use another rice paper wrapper.
Sauce
- Combine all peanut sauce ingredients and whisk until smooth. Adjust consistency with additional water if needed.
Notes
- Spring rolls are best served fresh and can be made up to 2 hours ahead. Cover with a damp paper towel to prevent drying.
- Rice paper wrappers can be found in the Asian section of most grocery stores.
- For a heartier filling, add cooked rice noodles or tofu to the spring rolls.