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Rainbow Spring Rolls with Ginger Peanut dressing

Rainbow Spring Rolls with Ginger Peanut Dressing are a fresh and flavorful option for an appetizer or light meal. These visually appealing rolls are packed with a variety of colorful vegetables, sometimes fruits, and herbs tightly wrapped in translucent rice paper, giving rise to their "rainbow" moniker. The ingredients can include lettuce, purple cabbage, carrots, bell peppers, cucumbers, avocado, mint, cilantro, or basil.
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Prep Time 30 minutes
Total Time 30 minutes
Course Salad
Cuisine French
Servings 8 serving
Calories 226 kcal

Equipment

  • 1 saucepan
  • 1 medium mixing bowl

Ingredients
  

SPRING ROLLS

  • 8 rice spring roll papers
  • 1 medium beet skin removed and thinly grated
  • 1 large bunch mint leaves
  • 1/2 yellow and red pepper seeded and thinly sliced
  • 1 cup carrots thinly sliced
  • 1 ripe mango peel and cut into cubes
  • 1 large bunch cilantro cut from stems
  • 8 oz. extra-firm tofu or cooked vermicelli noodles

GINGER PEANUT SAUCE

  • 1/2 cup salted natural peanut
  • 2-3 tbsp maple syrup or to taste
  • 1/2 medium lime juiced
  • 1 1/2 tbsp soy sauce tamari
  • 1/2 tsp chili garlic sauce
  • 1/2 tsp fresh grated ginger optional
  • Warm water to thin

Instructions
 

  • Properly prepare the vegetable and set them aside.
  • Pour 3 cup of water in a saucepan and bring to a boil over medium-high heat. Remove from heat and set aside to cool slightly for cooking rice papers.
  • Meanwhile prepare the sauce, combine all the ingredients in a medium mixing bowl except water and whisk well until mixed. The sauce should be pourable. Set aside.
  • Add hot water in a skillet and then submerge the rice paper and let it soften for 20 seconds, don’t let the water to be too hot and don’t let it over stay in the water, so that it will be easy to work with.
  • Remove from the hot water and transfer to a chopping board and gently smooth out into a circle.
  • Add carrots, beets, mango, peppers, and a good handful each mint and cilantro. Fold bottom over the fillings, then gently roll over once and then fold in the sides to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh.
  • Repeat process with remaining until no more topping it yield about 8serving Serve immediately
  • with dipping sauce. Enjoy!
  • Store the leftovers in a container with a lid and keep in the fridge and use within 3 days
Keyword Ginger, Peanut, spring roll papers