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Rainbow Veggie Spring Rolls with Peanut Sauce | V&GF

Rainbow Veggie Spring Rolls with Peanut Sauce are packed with fruity peppers, carrots and many other fresh veggies and taste absolutely with the Peanut Sauce. 

Course Appetizer, Main Course, Salad, Side Dish
Cuisine Asian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 persons
Author Shreya Ashish Tiwari

Ingredients

For the Rolls

  • 10 nos. rice paper roll wrappers
  • 1 no. red bell pepper, julienned
  • 1 no. yellow bell pepper, julienned
  • 1 no. carrot, julienned
  • 1 no. small cucumber, julienned
  • 1 cup red cabbage, finely julienned

For the Peanut sauce

  • 1/4 cup peanut butter
  • 1/4 cup sesame oil
  • juice of 1 big lemon
  • 2 tsp vinegar
  • 1 tsp garlic powder

Instructions

For the Rolls

  1. Take some warm water in large plate before we begin stuffing and rolling the wrappers.

  2. Dip a spring roll wrapper in the warm on the plate for just 10 seconds. Lay this wrapper on a dry cutting board or plate.

  3. Arrange the veggies in the center of the paper. 

  4. Fold the bottom half of the wrapper over the filling and fold in the sides and continue to roll until it is all rolled together. 

  5. Continue until all the wrappers and fillings are used up.

  6. Cut the spring rolls in half and place them in a plate cut side up. 

For the Peanut sauce

  1. Whisk together all the ingredients for the peanut sauce.

  2. Serve the sauce with the fresh rolls.