Healthy Rainbow Spring Rolls

Healthy Rainbow Spring Rolls are absolutely gorgeous and the perfect appetizer to show off to your friends and family. These bright and nutritious rolls can be dipped in a sweet and spicy mango chili sauce or a creamy peanut ginger sauce. They are vegetarian, vegan, gluten free, and packed with flavor!

I'm so excited to share this rainbow spring roll recipe with you. It's a delicious and healthy appetizer that is perfect for every occasion! They are colorful, tasty, and have the perfect balance of flavors. You can even eat these rolls all to yourself for a light and refreshing lunch! The best part is they can be made in under 30 minutes - it doesn't get better than that!

Our spring rolls recipe is made with various thinly sliced vegetables and are naturally vegan, vegetarian, and gluten free! To make them look like a rainbow, just pick up your favorite fruits and veggies with a full spectrum of colors. You can make a variety of rolls, some with just vegetables, and maybe some with added fruit to give it some sweetness!

The dipping sauces we've included pair beautifully with these fresh rolls. We made two sauces sure to satisfy your tastebuds - a peanut ginger sauce and a mango chili sauce! They're soo gooood! But feel free to make your own sauce or use another one of my favorites - a mix of hoisin and sriracha!

Preparation Time

• 30 minutes

Ingredients

• 6 spring roll papers
• ½ small beetroot
• 1 carrot
• ½ mango
• 1 small avocado
• Handful of mint
• ⅓ small purple cabbage
• ½ yellow bell pepper
• 1 cucumber
• 1 cup of rice vermicelli, cooked
• Few green onion springs
• Few lettuce leaves

Mango chili sauce

• 1 ripe mango, peeled and diced
• ½ fresh chilli pepper
• ½ lime, juiced
• 1 tsp maple syrup
• Pinch of salt

Peanut ginger sauce

• ½ cup salted natural peanut butter
• ½ lime, juiced
• 2 tsp of brown sugar
• 1 ½ tbsp soy sauce
• 1 tbsp fresh grated ginger
• Hot water (to thin)

How to make rainbow spring rolls

1. Let's start with making the sauces. For the mango chili sauce, just place all of the ingredients into a small blender or food processor and blend until smooth. Set aside.
2. For the peanut ginger sauce, add all the ingredients except for water into a bowl and mix well. Add in the hot water 1 tablespoon at a time and whisk until the desired consistency is achieved (should be pourable but thick). Set aside.
3. Prepare all your vegetables and fruits by slicing them with a mandolin slicer.
4. Take a large bowl and fill it with room temperature water. We will be using it to soak the rice paper wrapper one at a time, so make sure it fits.
5. Take 1 paper and place into the water for 10-15 seconds. If you let it go too long, they will get too fragile to work with. They will continue to soften when wrapping.
6. Once softened, transfer to a clean surface or plate. We will make 3 rolls with purple cabbage, carrots, yellow bell pepper, cucumber, vermicelli, spring onion, and lettuce. And another 3 rolls with beetroot, carrot, mango, avocado, and mint.
7. Place a little of each veggie/fruit in the lower half. Fold bottom over the filling, then gently roll over and fold the sides, then roll completely to seal it. Repeat the process for the remaining wrappers.
8. Once you're done rolling, cut with a sharp knife and serve on a plate with dipping sauces. Enjoy!

Tips For Success

• Use a mandoline slicer to get beautiful, even slices unless you want to work on your knife skills. 
• Use a food processor or blender to mix all the ingredients for the sauces together. 
• The spring roll papers start out hard and need to be softened in warm water before you can roll them up.
• Don't soak your spring roll papers too long or they will become too soft and break easily.

Storage

• Put any leftover spring rolls in a zip lock bag or airtight container in the refrigerator for up to 3 days. 
• Store the sauces in their own containers with lids in the refrigerator as well. These will last up to a week.
• Let the spring rolls soften before eating any leftovers. Refrigeration will harden the noodles and the rice paper wrap.

Equipment

• Food processor or blender
• Mandoline slicer
• Chopping board
• Sharp knife

FAQs

Are spring rolls healthy?

Yes, they are healthy! Our spring rolls are fresh and packed with various fruits and veggies so you will be sure to get a wide range of nutrients in every bite. They’re also vegan, low-carb, and gluten-free.

Are spring rolls gluten free?

The vermicelli noodles and rice paper wrap are naturally gluten free. Depending on what you include inside, they will stay gluten free! The culprit to watch out for is usually the dipping sauces. Our peanut ginger dipping sauce can easily be made with coconut aminos instead of soy sauce to make it gluten free.

Are spring rolls vegan?

Traditional Vietnamese spring rolls are not vegan and are often made with pork and shrimp and then dipped in a sweet fish sauce. To make your spring rolls vegan, load them with your favorite veggies and substitute the fish sauce for our mango chili sauce or peanut ginger sauce! You can also add tofu or mushroom inside if you want it to be more filling.

Is rice paper high in carbs?

Rice paper contains 8 grams of carbs which is very low in carbs. 

Are spring rolls healthier than egg rolls? 

Yes, they are healthier than egg rolls because spring rolls are often made with fresh ingredients and wrapped with rice paper while egg rolls are deep fried in oil.

Healthy Rainbow Spring Rolls

5 from 31 votes

Recipe by Anaiah Michelle Course: Appetizers, LunchCuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

0

minutes

Calories

611

kcal

This vegan and vegetarian recipe is for bright, colorful, fresh and nutritious rainbow spring rolls that are made with fresh vegetables and a tasty mango chili and peanut ginger dipping sauces.

Ingredients

• 6 spring roll papers

• 1/2 small beetroot

• 1 carrot

• 1/2 mango

• 1 handful of mint

• 1/3 small purple cabbage

• 1/2 yellow bell pepper

• 1 cucumber

• 1 bundle rice vermicelli noodles, cooked

• green onion sprigs

• lettuce leaves

• For the mango chili sauce:

• 1 ripe mango, peeled and diced

• 1/2 fresh chili pepper

• 1/2 lime, juiced

• 1 teaspoon maple syrup

• 1 pinch of salt

• For the peanut ginger sauce:

• 1/2 cup salted organic peanut butter

• 1/2 lime, juiced

• 2 teaspoons of brown sugar

• 1 1/2 tablespoon coconut aminos or soy sauce

• 1 tablespoon fresh grated ginger

• hot water to thin the sauce

Directions

• Let's start with making the sauces. For the mango chili sauce, just place all of the ingredients into a small blender or food processor and blend until smooth. Set aside.
• For the peanut ginger sauce, add all the ingredients except for water into a bowl and mix well. Add in the hot water 1 tablespoon at a time and whisk until the desired consistency is achieved (should be pourable but thick). Set aside.
• Prepare all your vegetables and fruits by slicing them with a mandoline slicer.
• Take a large bowl and fill it with room temperature water. We will be using it to soak the rice paper wrapper one at a time, so make sure it fits.
• Take 1 paper and place into the water for 10-15 seconds. If you let it go too long, they will get too fragile to work with. They will continue to soften when wrapping.
• Once softened, transfer to a clean surface or plate. We will make 3 rolls with purple cabbage, carrots, yellow bell pepper, cucumber, vermicelli, spring onion, and lettuce. And another 3 rolls with beetroot, carrot, mango, avocado, and mint.
• Place a little of each veggie/fruit in the lower half. Fold bottom over the filling, then gently roll over and fold the sides, then roll completely to seal it. Repeat the process for the remaining wrappers.
• Once you're done rolling, cut with a sharp knife and serve on a plate with dipping sauces. Enjoy!

Notes

• Different rice paper wrappers will need to be soaked longer so read the packaging.
• Soaking too long or with hot water can cause the rice paper to be too fragile and rip. Use room temperature water or slightly warm water.
• Leftovers harden in the fridge and don't taste as well so it's best to eat what you can now!

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Nutritional Information

This nutrition card is calculated by a third party app and is only an estimate. The numbers will vary based on the specific ingredient amounts and brands you use in making this recipe.

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Anaiah Michelle

Hi! I'm the founder of Speak Veggie To Me, a fun health and food blog where I share my favorite mouthwatering vegan and vegetarian recipes.

www.speakveggietome.com/about