Lunch & Dinner, Vegan

Rolla-Rolla-Rainbow Spring Rolls

6-8 servings
Colorful rainbow of spring rolls with carrots, peppers, red cabbage, cucumbers and greens served with hoisin dipping sauce. Sesame seeds accenting sauce and rolls.

Eat the Rainbow and dip it in Hoisin Sauce!

Be sure not to stand between anyone and the plate of fresh spring rolls, you don’t wanna get run over!  

Bright, fresh, and packed with raw veggies, these Rainbow Spring Rolls are a refreshing way to bring some color to your mealtime. They’re light but satisfying, perfect for cold prep meals, and an easy way to use up any colorful produce you have on hand. Rainbow Spring Rolls packed with colorful, crisp veggies and paired with a sweet dipping sauce.

Ingredients

  • ½ red bell pepper, cut into thin strips 
  • ½ yellow bell pepper, cut into thin strips 
  • 1 small-medium carrot, peeled/cut into thin batons 
  • 1 cup butter lettuce leaves, cut into 1-inch strips 
  • 2 Persian cucumbers, cut lengthwise into thin strips 
  • ¼ cup mint leaves 
  • ¼ cup cilantro leaves 
  • 1 cup red cabbage, cut into thin shreds 
  • 8 rice paper wrappers (plus a few more if some break) 
  • ¼ cup toasted sesame seeds 
  • ¼ cup hoisin sauce 
  • ¼ cup rice vinegar 
  • ¼ cup sesame oil 
  • Sugar or honey to taste 
  • Squeeze of lime juice 
  • Dash toasted sesame oil 

Directions

Dipping Sauce

  1. Make dipping sauce: In a small bowl, mix hoisin sauce, rice vinegar, sesame oil, lime juice and toasted sesame oil. Add desired amount of sugar/honey. 

Rolls

  1. Boil carrots in water 1-2 minutes and transfer to a bowl of ice water. Let cool for 3 minutes, drain. 
  2. Get a pie plate or bowl that’s big enough to lay rice paper wrappers in and have hot water on hand for re-hydrating. 
  3. Gather veggies and sesame seeds to assemble rolls. 
  4. Add hot water to pie plate and submerge a rice paper wrapper. Once softened, remove from water and lay on a plate or other flat surface.  
  5. Add a rainbow of veggies in a compact pile at the center of the wrapper and sprinkle with sesame seeds. Fold sides snugly towards the center without veggies piercing wrapper. Fold bottom flap over the center and roll tightly with a gentle hand in the direction of the top wrapper flap until you have a fully encased roll. Place on a plate lightly oiled with sesame oil to prevent sticking. Repeat with other wrappers.  
  6. Once all rolls are complete, cut in half and serve with hoisin dipping sauce.