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+ servings

Healthy Rainbow Spring Rolls

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.
5 from 31 votes
Prep Time 25 mins
Course Appetizers, Lunch
Cuisine Asian
Servings 4 servings
Calories 611 kcal


  • 6 spring roll papers
  • ½ small beetroot
  • 1 carrot
  • ½ mango
  • 1 handful of mint
  • small purple cabbage
  • ½ 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
  • ½ fresh chili pepper
  • ½ lime, juiced
  • 1 teaspoon maple syrup
  • 1 pinch of salt

For the peanut ginger sauce:

  • ½ cup salted organic peanut butter
  • ½ lime, juiced
  • 2 teaspoons of brown sugar
  • 1 ½ tablespoon coconut aminos or soy sauce
  • 1 tablespoon fresh grated ginger
  • hot water to thin the sauce


  • 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!


  • 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!
  • Nutrition

    Serving: 1servingCalories: 611kcalCarbohydrates: 55gProtein: 21gFat: 34gSaturated Fat: 1gSodium: 1511mgPotassium: 946mgFiber: 7gSugar: 15g

    * 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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