- 8 Spring Roll Rice Wrapper
- 16 Fresh Basil Leaves
- 0.5 cup Sprouts
- 4 leaves, sliced in half Romaine Lettuce
- 4o ounces, sliced Baked Tofu
- 2, peeled and thinly sliced Carrots
- 3 large, thinly sliced Bell Peppers
- 0.5 cup, thinly sliced Purple Cabbage
- 2 Tablespoons Roasted Peanuts
Peanut Dipping Sauce
- 0.25 cup Creamy Peanut Butter
- 1 Tablespoon Coconut Aminos
- 2 teaspoons Rice Vinegar
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon (or more if you like it spicy) Chili Garlic Sauce
- 1 Tablespoon Hot Water
Colorful and plant-based rainbow spring rolls served with a creamy peanut dipping sauce!
These spring rolls are the perfect spring and summer appetizer, snack or lunch.
They are packed with vibrant vegetables, plant protein, mega flavor and crunch!
For the complete rainbow experience, I am adding red, yellow and orange bell peppers, purple cabbage, green romaine lettuce and more.
Eating bell peppers in its raw form not only retains the nutrients but also gives a sweet and juicy crunch to these rainbow spring rolls.
Bell peppers are packed with vitamin A, vitamin C, potassium, fiber, folate, and iron.
The carrots might be my favorite vegetable in these spring rolls. They are so sweet and vibrant orange and add extra crunch.
Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants.
These are essential for a healthy diet.
Purple cabbage, also referred to as red cabbage, is a nutrient-dense vegetable similar to broccoli and kale!
Due to its vibrant color, it contains more beneficial plant compounds than the more common green cabbage.
For added plant protein, I love adding baked tofu to my spring rolls. It’s a firm and already seasoned tofu and it can be consumed cold.
This makes it a quick and convenient addition.
Tofu also contains all nine essential amino acids and is a valuable plant source of iron and calcium.
The green aspects in the rainbow spring rolls come from adding crispy romaine lettuce, basil leaves, thinly sliced green onion and sprouts.
Both the basil and green onion add aroma and flavor to these spring rolls that takes them to the next level.
I’ve recently become obsessed with sprouting seeds at home to make sprouts!
There are a variety of different sprouts, including bean, broccoli, beets, and pea sprouts. The nutritional value of the many types differ, but they’re typically rich in many vitamins, minerals, and essential amino acids.
The perfect pairing for these rainbow spring rolls are a sweet and spicy peanut dipping sauce.
This dipping sauce can be used in a noodle stir fry or thin it out with a bit of water for a salad dressing!
Lastly, for even more texture and crunch, I add finely chopped roasted peanuts.
Make the Peanut Dipping Sauce
Prep The Ingredients
Wash and peel the carrots then cut into sticks, making sure they will fit into the rice wrappers.
Wash and thinly slice the purple cabbage, bell peppers and green onion.
Wash and dry the romaine lettuce, basil leaves, and get the sprouts out and ready.
Lastly, cut the baked tofu into strips and finely chop the roasted peanuts.
Make The Rainbow Spring Rolls
Get a large rimmed plate or shallow bowl and fill with cold water.
Dip the rice wrappers making sure to throughly wet both sides but do not leave to soak.
Move the wet rice wrapper to a slightly wet working surface then add the filling ingredients into the middle of the wrapper making sure to leave a boarder.
To fold and roll, fold in the two sides then lift the bottom edge and roll it over the filling making sure it is perferclty sealed.