Eat-the-Rainbow Spring Rolls

BY Rosane Oliveira, DVM, PhD

Our Eat-the-Rainbow Spring Rolls are an invitation to ‘eat the rainbow’ for optimal nutrition and health! This colorful meal is prepared with rice spring roll papers that are stuffed with a variety of herbs and veggies including bell peppers, cabbage, carrots, cilantro, mango and mint. Alongside, we offer a recipe for Sweet and Spicy Peanut Sauce that adds the perfect ‘zing’ to complement the crunch of the dish.

Ingredients

  • Spring Rolls
  • 8 rice spring roll papers
  • 3 cups water
  • 1 cup carrot, thinly sliced
  • 1 cup mango, sliced in strips
  • 1 cup vermicelli noodles, cooked
  • 1/2 cup red bell pepper, thinly sliced
  • 1/2 cup yellow bell pepper, thinly sliced
  • 1/4 cup purple cabbage, thinly shredded
  • 1/4 cup cilantro, fresh (optional)
  • 1/4 cup mint, fresh
  • Sweet and Spicy Peanut Sauce
  • 1/2 cup peanut butter, roasted, oil-free, salt-free
  • 2-3 tablespoons maple syrup
  • 1 1/2 tablespoon tamari
  • 1 tablespoon lime juice, freshly squeezed
  • 1/4 teaspoon red pepper flakes
  • Water, hot
  • PREP TIME 30
  • COOK TIME 0
  • Serves 4

Directions

  1. Prep all veggies and arrange in bowls or plates to simplify assembling.
  2. Make sauce by whisking together all ingredients in a bowl then adding hot water to thin to desired consistency.
  3. Boil 3 cups water then cool slightly.
  4. Add water to a shallow dish then submerge rice paper until soft, about 15 seconds.
  5. Transfer to a clean surface and add desired fillings. Fold top and bottom then roll over, folding as needed to seal.
  6. Transfer to a plate and cover with a damp towel.
  7. Continue steps 3-5 until all spring rolls are assembled. Serve with sauce.

Note: These spring rolls are best when served fresh.