For a fresh and colorful addition to your appetizer spread, try these rainbow veggie spring rolls. They’re visually stunning and packed with nutrients, offering a light and refreshing option amidst heavier holiday fare.
Ingredients
Method
- Start by preparing all your vegetables and arranging them in separate piles. Fill a large, shallow dish with warm water.
- Dip a rice paper wrapper into the water for a few seconds until it becomes pliable, then lay it flat on a clean, damp kitchen towel.
- Arrange a small amount of each vegetable in the center of the wrapper, along with a few leaves of mint and cilantro. Be careful not to overfill.
- Fold the bottom of the wrapper up and over the filling, then fold in the sides and roll tightly to seal.
- Repeat this process with the remaining wrappers and filling. The key is to choose a variety of colors and textures to create a visually appealing and satisfying bite.
- For the dipping sauce, whisk together the peanut butter, soy sauce, maple syrup, and lime juice in a small bowl. If the sauce is too thick, add water a little at a time until you reach your desired consistency.
Notes
Serve these spring rolls with the peanut dipping sauce. This combination of flavors complements the fresh vegetables perfectly and adds a creamy, savory element to the dish.
These spring rolls are delicious and incredibly versatile. You can customize the fillings based on your preferences or what’s available seasonally.
They’re also a great make-ahead option, as you can prepare the rolls and the sauce in advance and store them separately in the refrigerator until ready to serve.