Vegetarian Rainbow Spring Roll with Peanut Sauce

It’s been a long time since I made homemade spring rolls but I think I won’t wait that long before making them again… I had forgotten how quick and easy it was! So here’s how I made this Vegetarian Rainbow Spring Roll recipe…

So I made this recipe in a few minutes for a quick lunch with what I had fresh at home, vegetables, and as I wanted exotic flavors, I also made a delicious butter sauce. peanut and soy. It was a real treat and it went very well. Just writing it still makes me salivate.

These spring rolls are therefore vegetarian (and even vegan since they are only made of vegetables) and full of colors, which is why I gave them the name rainbow spring rolls.

For this version, I added salad, red cabbage, carrots, radishes and herbs (chives, mint, coriander…). The more colors there are, the better for taste and for health too… 😉

And honestly, don’t be afraid because spring rolls are very easy and quick to make, the first one will certainly not be perfect but after several, you will get the hang of it… 😉 I’ll give you a little more advice low to handle the rice leaves.

For quantities, I recommend around 4 to 6 spring rolls per person per dish, but it will depend on your appetite and the rest of your menu…

Vegetarian Rainbow Spring Roll with Peanut Sauce

What ingredients do you need to make this vegetable spring roll recipe?

• rice sheets, so that they hold when rolling, I use a first sheet then a second so that everything is tight and holds well. It’s prettier and more pleasant to eat, and don’t worry, they are so thin that it won’t be unpleasant at all when tasting.
• rice vermicelli
• red cabbage cut into thin strips
• carrots
• a bunch of radishes
• salad (batavia or iceberg type)
• fresh herbs (chives, coriander, mint, Thai basil)

FOR THE PEANUT SAUCE

• peanut butter
• salty soy sauce
• nuoc mam sauce (Vietnamese fish sauce)
• rice vinegar (or failing that, cider vinegar)
• Sesame oil
• a clove of pressed garlic
• Powdered sugar
• ginger powder or fresh if you have it
• some water

The details of the ingredients as well as the instructions are available further down the page, in the recipe card.

Other ingredients you can add to these spring rolls?

• the vegetables can be adapted according to the season and your tastes, for example you can add peppers by playing with the colors
• raw zucchini sticks
• cucumber
• of the lawyer
• beet
• proteins can also be incorporated into these spring rolls, such as chicken (you can even add tenders cut into strips), fresh or smoked salmon or even gravlax, shrimp, tofu…)
• you can put a squeeze of lemon or lime juice in your sauce, I like the little tangy side that it brings and I find that it goes wonderfully with the sweetness of the peanut butter

My tips for making homemade spring rolls a success:

• do not wet the rice papers too much, simply pass them quickly in water,
• be aware that they are fragile, tear easily and stick together,
• do not hesitate to double the sheets by rerolling the rolls in a second rice sheet,
• try to tighten the filling tightly, it is more pleasant to eat and prevents the rolls from falling apart when eaten.

Why will you love this vegetarian spring roll recipe?

• colors: before eating we look and in this recipe, the pleasure for the eyes is absolutely there! The variety of vegetables brings a real rainbow touch that immediately makes you want to bite into them. And it seems that if there is color in a meal, it is healthy! And we’re talking about natural foods, eh… 😉
• its freshness and flavors: just looking at them, you feel the freshness and aromas of raw vegetables and herbs.
• its textures: the crunchiness of the vegetables goes perfectly with the softness of the vermicelli and rice leaves.
• its level of difficulty: once you have made the first throws, you will do them at high speed and you will never get tired of them. Nothing difficult about this recipe, you just need to prepare all the ingredients and have them in front of you before you start.

Some questions you might ask yourself:

How far in advance can you make spring rolls?

These spring rolls can be prepared a few hours in advance and then stored in the refrigerator in an airtight container. But fresh, they will be even better. Consume them within 2 days to maintain the crunch and freshness of your raw vegetables and herbs.

How to serve these spring rolls?

Spring rolls are generally served as a starter but they can also be enjoyed on their own for a light lunch. You can also serve them as a buffet for an aperitif dinner with some makis, sushi… Accompany them with the sauce of your choice, I’ll give you some ideas a little further down the page.

How to store rice sheets?

Once the bag of rice leaves has been opened, you can store it by closing it with small pliers and storing it in a dry place, away from light and humidity.

What sauce should you serve spring rolls with?

• Homemade Peanut Butter Sauce
• Salty or sweet soy sauce
• Spring roll sauce
• Sweet and sour sauce

Other recipe ideas you might like:

• Vegetables Stir-fried Noodles with Soy Sauce
• Thai Cucumber Salad Recipe with Coconut Milk

Vegetarian Rainbow Spring Roll with Peanut Sauce

As a meal, I recommend around 4 to 6 spring rolls per person, but it will depend on your appetite and the rest of your menu…

Print Recipe Pin Recipe

Prep Time:30 minutes mins

Total Time:30 minutes mins

Course: Appetizer, Main course, Starter

Cuisine: Asian

Servings: 4 servings

Ingredients

• 1 packet of rice papers
• 50 g rice vermicelli
• 1 red cabbage cut into thin strips
• 4 carrots cut into small sticks
• 1 bunch of radishes cut into small sticks
• 1 or 2 salads (batavia or iceberg type)
• Fresh herbs (chives, coriander, mint)

FOR THE SAUCE

• 3 tablespoons peanut butter
• 3 tablespoons soy sauce
• 1 tablespoon nuoc mam sauce
• 2 tablespoons rice vinegar (or cider)
• 2 tablespoons sesame oil
• 1 pressed garlic clove
• 1 tablespoon 1 tablespoon of sugar
• 1 pinch powdered ginger
• 4 tablespoons water (or more)

Instructions

• Before you begin, I recommend that you prepare all the ingredients on your work surface.

  Wash the vegetables and herbs then prepare them: sticks for the carrots and radishes and strips for the cabbage.

  Cook the vermicelli as indicated on their packaging then run them under cold water and drain them.

  Prepare a deep plate with water and a clean, slightly damp cloth.
• Quickly pass the first sheet of rice in the water in the deep plate then place it on the damp cloth on your work surface.

  Spread a salad leaf on top so as to form a small rectangle in the center of the rice paper.

  Then add the vegetables, herbs and rice vermicelli.
• Close the spring rolls by folding the bottom part over the vegetables, then fold each side toward the center. Squeeze the stuffing a little and start rolling upwards while keeping everything tight.

  If necessary, you can place the roll in another moistened rice paper to form nice, tight, sturdier rolls.
• Do this for all spring rolls.

FOR THE SAUCE

• In a small blender, place all the ingredients and blend until smooth and creamy.
• Feel free to taste and readjust the ingredients according to your tastes.
• Pour into one or more bowls for each of your guests.

TO SERVE

• Cut the spring rolls in half, in the center and place them in a dish, filling side up, it will be prettier and more appetizing.
• Serve as is or dipped in the sauce of your choice.

Did you make my recipe?

If you make my Vegetarian Rainbow Spring Roll recipe, thank you very much for leaving me a little comment and rating the recipe. And of course, don’t forget to tag me on Instagram, I love seeing your creations.