Packed with veggies and Asian-inspired flavor, this healthy recipe will become your new favorite. It's perfect for a light dinner and makes a fun appetizer for entertaining. (dairy-free, gluten-free, plant based)
Course Appetizer, Dressing, healthy, Lunch, Main Course
Cuisine Asian, Fusion, Healthy, Vietnamese
Servings 12
Calories 312kcal
Ingredients
FOR THE SPRING ROLLS
6ouncesrice vermicelli noodlescooked
12sheets 8.5-inch spring roll rice paper wrappersbánh tráng
1lbshrimpsteamed and cooled (optional)
2cupsshredded lettuce or greens
2cupsshredded red cabbageabout ¼ small red cabbage
2cupsbell pepperthinly sliced (red and yellow)
3medium carrotspeeled and cut into sticks
1medium cucumberpeeled, deseeded, cut into matchsticks
1bunch of fresh assorted herbsbasil, cilantro + mint
1avocadothinly sliced
FOR THE DIPPING SAUCE
1/2cuppeanut butter - unsweetened
1/4cupUdo's Oil 3·6·9 Blend
1/4cupsoy sauce
2-3tablespoonsof Flora Mānuka Honey
2tablespoonsrice vinegar
2tablespoonslime juiceabout one lime
1clovegarlic minced
1tablespoonof crushed peanutsoptional
DIRECTIONS
MAKING THE DIPPING SAUCE
In a small bowl, whisk together all the dipping sauce ingredients.
Add one tablespoon of warm water at a time to thin (only if needed). The amount of water required will depend on the consistency of your peanut butter.
Top with chopped peanuts and set aside.
PREPARE THE SPRING ROLLS
Rolling one at a time. Lay a rice paper wrapper sheet in a shallow dish of hot water for 5-10 seconds.
Working quickly, pick the spring roll rice paper up and out of the water and place it on a dampened plate or cutting board.
Fill with a handful of your favorite ingredients, lining them along the lower 1/3 of the wrapper. Leave about 1.5 inches of space to the left and right sides of the ingredients. Start with larger greens like lettuce leaves, then cabbage, shrimp (optional), and noodles, followed by veggies. Finish with a few herbs.
To seal, fold in the left and right sides of the rice paper. Then, gather the outside edges inward, rolling the spring roll forward to seal it closed.
Then, cut the Rainbow Spring Rolls with a sharp knife and place the cut side facing up on a serving dish. Continue rolling all your spring rolls until you run out of ingredients. Cover your finished spring rolls with a damp paper towel to prevent them from drying out.
Serve with Peanut Dipping Sauce, and enjoy!
Notes
Cashew or almond butter may be substituted for peanut butter.
Store any leftover Rainbow Spring Rolls covered in the fridge for up to 3 days in an air-tight container.
If the spring roll paper has dried out, dip the outside of the wrapper in a little water before placing it in the container. Then weave a wet paper towel between the rolls to keep them moist and prevent them from sticking together.