Rainbow Spring Rolls with Ginger Peanut Sauce
30-minute spring rolls filled with a rainbow assortment of fruit, vegetables, and fresh herbs. So fresh, crisp, and served with a spicy-sweet ginger peanut sauce! A satisfying, quick, and healthy meal.
Servings 8 (spring rolls)
Ingredients
SPRING ROLLS
- 7-8 rice spring roll papers
- 1 medium beet (skin removed and finely grated)
- 1/2 yellow and red pepper (seeded // thinly sliced)
- 1 cup carrots (thinly sliced)
- 1 ripe mango (cubed*)
- 1 large bunch mint leaves
- 1 large bunch cilantro (cut from stems)
- 8 ounces extra-firm tofu or cooked vermicelli noodles (optional // or use 1 cup cooked quinoa in place of 8 ounces tofu or rice noodles)
GINGER PEANUT SAUCE
- 1/2 cup salted natural peanut or almond butter
- 1 1/2 Tbsp soy sauce (tamari for gluten-free eaters)
- 2-3 Tbsp brown sugar or maple syrup (add to taste)
- 1/2 medium lime, juiced
- 1/2 tsp chili garlic sauce
- 1/2 tsp fresh grated ginger (optional)
- Hot water (to thin)
Instructions
- Prep veggies and set aside for easy assembly. For the beet, I used this mandolin. You can find all of our Simple Kitchen Essentials here.
- Bring 3 cups water to a boil in a saucepan or kettle and set aside to cool slightly for cooking rice papers.
- Prepare peanut sauce by adding all ingredients except water to a mixing bowl and whisking. Add hot water 1 Tbsp at a time and whisk until desired consistency is achieved (should be pourable but thick). Set aside.
- Add hot water to a large shallow dish (I used a skillet) and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.
- Once soft, transfer to a clean, slightly damp surface (I prefer a wooden cutting board), and gently smooth out into a circle.
- Add carrots, peppers, mango, beets, and a healthy handful each cilantro and mint (and any other desired fillings). Fold bottom over the fillings, then gently roll over once and fold in the side 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 until all toppings are used - about 7 or 8 (amount as original recipe is written // adjust if altering batch size). Serve with dipping sauce and sriracha, if desired.
- Store leftovers covered in the fridge for up to a couple days, though best when fresh.
Notes
*I added mango in my spring rolls, and while delicious, I found that their acidity ate through the rice paper lining overnight! So if you’re making these in advance, leave out the mango, yo!
*Nutrition information is a rough estimate calculated with dipping sauce and NO added protein sources (tofu, quinoa, or otherwise).
*Nutrition information is a rough estimate calculated with dipping sauce and NO added protein sources (tofu, quinoa, or otherwise).
Nutrition (1 of 8 servings)
Serving: 1 spring rolls with sauce Calories: 226 Carbohydrates: 23 g Protein: 6 g Fat: 8.9 g Saturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 4 g Sugar: 6 g