This is so my kind of meal! It’s refreshing, crunchy, nutritious and it tastes amazing. It’s a fun, colorful way to give your body an array of veggies and to truly “taste the rainbow”.
I also love the fact that you can switch out what you put in these with the same wrappers and sauce, which gives you near-endless options to vary this recipe and make it new each time you prepare it. It also makes it a great recipe to use whatever odds and ends veggies you need to use up in your fridge.
Rainbow Spring Rolls with Peanut Dipping Sauce by Courtney Pool
5 rice paper wrappers: you can make as many as you like, ingredients below should be enough for at least 5
1 small head purple cabbage
1 cucumber, grated with a peeler
1 large carrot, grated with a peeler
small bunch cilantro
small head of lettuce or 1/2 cup sprouts of any kind (I like clover and sunflower)
1 large or 2 small avocados
Peanut Dipping Sauce:
1/2 cup peanut butter (almond butter is great too)
1/2 cup water
1.5 TBS lemon juice
3 tsp maple syrup
3 tsp tamari
1/2 tsp garlic
1/4 tsp ginger
1. Make sauce first: place all ingredients in blender and blend. Add more water as needed/desired.
2. Using a potato peeler/julienne peeler, peel long thin pieces of carrot and cucumber
3. Cut cabbage and lettuce (if using) into long thin pieces with a knife
4. Cut cilantro into small sprigs
5. Slice avocado(s) also into long thinner pieces
6. Put warm water (not boiling, sink-hot is fine) into a large shallow bowl or something like a pie pan. Let rice paper wrapper sit in water for about 20 seconds. Remove and lay flat on a large cutting board or surface.
7. Arrange items into middle of wrapper. Don’t overstuff so you can still wrap it all up without breaking the wrapper.
8. Fold both ends of wrapper towards center and then roll up. You’ll cut them in half once they’re rolled up so you don’t need to leave an end open when you roll.
9. Enjoy with dipping sauce!
Alternative roll fillings:
Experiment with different combos and see what you like best!