Rainbow Vegetable Spring Rolls Recipe
These Rainbow Vegetable Spring Rolls are fresh, healthy, and colorful, packed with crunchy bell peppers, carrot, purple cabbage, creamy avocado, and peppery microgreens. Wrapped in delicate rice paper and served with a tangy rice vinegar dressing and spicy Sriracha-mayo dipping sauce, they make a light and refreshing appetizer or snack, perfect for a quick meal or party platter.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 10 spring rolls
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese-inspired
- Diet: Vegetarian
Ingredients
Vegetables
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 large carrot
- 1/4 small head purple cabbage
- 1 medium avocado
- 1 cup microgreens or sprouts (such as arugula)
Dressing
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Dipping Sauce
- 1/4 cup mayonnaise or vegenaise
- 1/2 to 1 teaspoon Sriracha or other hot sauce
Other
- 10 large rice paper wrappers
Instructions
- Prepare the vegetables: Trim the tops and bottoms of the bell peppers and remove seeds, then slice as thinly as possible lengthwise. Peel the carrot and cut into very thin matchsticks or shred using a box grater. Thinly shred the purple cabbage. Cut the avocado in half, remove the pit, thinly slice it while still in the peel, then scoop out the slices with a spoon. Vegetables except avocado can be prepped days ahead and refrigerated.
- Make the dressing and dipping sauce: Whisk together rice vinegar, sugar, and sesame oil in a small bowl. In a separate dish, whisk mayonnaise with Sriracha, adjusting the hot sauce quantity to taste for your spicy dipping sauce.
- Soften the rice paper wrappers: Fill a shallow dish or pie pan with very warm water. Submerge one rice paper wrapper for 15 to 25 seconds until softened but still slightly firm to avoid tearing.
- Assemble the spring rolls: Lay the softened wrapper on a clean surface. Arrange a few pieces of red and yellow bell pepper, carrot, and cabbage in the lower-middle portion of the wrapper. Add avocado slices beneath the vegetables and a small pile of microgreens on top. Drizzle with a spoonful of the rice vinegar dressing. Fold in the sides over the filling, then roll up tightly from the bottom to enclose the filling completely.
- Repeat and serve: Continue assembling remaining spring rolls similarly. Serve immediately with the Sriracha-mayo dipping sauce. To store, wrap each roll individually in plastic wrap and refrigerate for up to a few hours to prevent sogginess and sticking.
Notes
- Vegetables (except avocado) can be prepped several days ahead and kept refrigerated.
- Do not soften rice paper wrapper fully in water to prevent tearing during assembly.
- Adjust Sriracha quantity in dipping sauce to suit your preferred spice level.
- Wrap individual rolls in plastic wrap if not serving immediately to maintain freshness.
- This recipe makes about 10 rolls, serving 2 people, ideal as a light meal or appetizer.
