RAINBOW VEGETABLE SPRING ROLLS
Rainbow vegetable spring rolls are a fresh, colourful and nourishing appetiser that showcases nature’s vibrant palette. Filled with crunchy carrots, crisp cucumber and vivid red cabbage, these rolls are wrapped in soft rice paper and served with a flavourful hoisin or peanut dipping sauce. Perfect for warm days, light lunches or as a healthy starter, this dish is entirely plant-based, naturally gluten-free and requires no cooking. These spring rolls are as visually appealing as they are delicious, offering a satisfying contrast in textures and a refreshing taste. Simple to prepare and endlessly customisable, they make a great addition to party platters, picnics or weekday meals. Their visual appeal and nutrient-dense content make them ideal for anyone looking to add more raw vegetables to their diet in a fun and flavourful way.
RECIPE CATEGORY
Appetisers
SERVING SIZE
1
CUISINE
Asian
PREPARATION/TECHNIQUES
No-Cook, Prepared in Advance
OCCASION/HOLIDAY
Spring, Summer, Picnic, Party, Mother’s Day, Cocktail Party, Potluck, Graduation
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Raw, Quick & Easy, Healthy, High Fibre, Wheat / Gluten-Free, Low Fat
DISH TYPE
Fritter
INGREDIENTS
The preparation of Rainbow Vegetable Spring Rolls involves the following ingredients:
- 2 rice paper wraps
- ¼ cup shredded carrot
- ¼ cup cucumber strips
- 2 tbsp shredded red cabbage
- 1 tbsp hoisin or peanut dipping sauce
FULL NUTRITIONAL INFORMATION
- Calories: 140.9 kcal
- Fat: 4.6 g
- Saturated Fat: 0.6 g
- Carbohydrate: 23.3 g
- Sugar: 2.9 g
- Sodium: 56.4 mg
- Fiber: 2.2 g
- Protein: 3 g
- Calcium: 26.6 mg
- Iron: 0.9 mg
- Potassium: 221.4 mg
PREPARATION
- Prepare Veggies: Shred the carrot and red cabbage; cut the cucumber into thin strips.
- Soften Rice Paper: Dip each rice paper wrap in warm water for 10 seconds until it becomes pliable.
- Layer Fillings: Lay softened rice paper on a flat surface. Place an equal amount of carrot, cucumber, and cabbage in the centre.
- Roll Gently: Fold the sides inward, then roll tightly from the bottom to seal the wrap.
- Repeat: Make the second roll using the remaining wrap and fillings.
- Serve: Place on a plate and serve immediately, accompanied by dipping sauce on the side.
PREP TIME
10 minutes
COOKING TIME
0 minutes
TIPS
These tips can help you make a better Rainbow Vegetable Spring Rolls:
- Use Fresh Veggies: The crunchier the vegetables, the better the texture contrast.
- Don’t Overfill: Excessive filling can cause the wraps to tear or become difficult to roll.
- Roll on a Damp Surface: This prevents the rice paper from sticking to your work surface.
- Slice for Presentation: Cut rolls in half diagonally for an elegant presentation.
- Serve Chilled: For a refreshing appetiser, chill the assembled rolls for 10 minutes before serving.
VARIATIONS
- Add Avocado: For creaminess and healthy fats, add thin slices of avocado.
- Include Vermicelli: Add a small portion of cooked rice noodles for extra body.
- Spicy Option: Add a sliver of fresh chilli or drizzle with sriracha.
- Herbs Upgrade: Include fresh herbs like coriander, mint or Thai basil for depth.
- Protein Boost: Add thin strips of baked tofu or tempeh for more protein.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container for up to 24 hours. Place parchment between rolls to prevent sticking.
- Do Not Freeze: Freezing alters the texture of rice paper and fresh vegetables, making them less appealing.
- Dipping Sauce Storage: Store sauce separately to maintain freshness and prevent sogginess.
- Make-Ahead Tip: Prepare all vegetables ahead of time and assemble the rolls just before serving for optimal results.