Description
Create vibrant and delicious Rainbow Veggie Spring Rolls, a perfect fresh and crunchy snack or appetizer that bursts with color and flavor. These rolls are packed with healthy vegetables and are a joy to make and eat.
Ingredients
Scale
- 12-15 rice paper wrappers
- 1 cup shredded carrots
- 1 cup thinly sliced red cabbage
- 1 cup thinly sliced yellow bell pepper
- 1 cup thinly sliced cucumber
- 1 cup thinly sliced mango
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup cooked vermicelli noodles (optional)
- Peanut dipping sauce (for serving)
Instructions
- Prepare all your vegetables and mango by washing, peeling, and thinly slicing or shredding them.
- If using vermicelli noodles, cook them according to package directions and drain well.
- Set up a shallow dish or pie plate with warm water for softening the rice paper wrappers.
- Submerge one rice paper wrapper in the warm water for about 20-30 seconds, or until pliable.
- Carefully lay the softened wrapper flat on a clean, damp surface.
- Arrange a small amount of each filling ingredient (carrots, cabbage, bell pepper, cucumber, mango, noodles if using, mint, and cilantro) horizontally across the bottom third of the wrapper, leaving space on the sides.
- Fold the bottom edge of the wrapper up and over the filling.
- Fold in the sides of the wrapper.
- Tightly roll the spring roll upwards to enclose the filling.
- Repeat with the remaining wrappers and filling.
- Serve immediately with peanut dipping sauce.
Notes
- For a crispier texture, ensure your vegetables are very thinly sliced.
- You can customize the fillings with your favorite vegetables and herbs.
- If the rice paper wrappers stick, slightly dampen your hands.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Fresh Rolls
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1-2 rolls
- Calories: Approximately 80-100 calories per roll (without sauce)
- Sugar: Varies based on mango and sauce
- Sodium: Low (depends on sauce)
- Fat: Low (depends on sauce)
- Saturated Fat: Low
- Unsaturated Fat: Low
- Trans Fat: 0g
- Carbohydrates: Approximately 15-20g
- Fiber: Approximately 2-3g
- Protein: Approximately 1-2g
- Cholesterol: 0mg