How gorgeous are these?
One thing I love about summer food is that it’s always so colourful. Dieticians are always saying to ‘eat the rainbow’ when it comes to fruits and veggies, to ensure that you’re eating a variety of different colours, since these veggies contain a wide variety of important vitamins and minerals.
And look how pretty!
These spring rolls look super impressive and are so easy to make. Just chop up your veggies – you can use whatever ones you want, but make sure you get the full spectrum in colour. Roll in a rice paper wrapper, whip together an easy peanut sauce and you’re good to go! If you want you can add cellophane noodles or tofu to these, but as an appetizer, I love them with straight-up veggies.
They’re crunchy, healthy, and flavourful. Plus, everything tastes better with peanut dipping sauce!
Makes 12 rolls
1 beet, peeled
1 yellow pepper
1 red pepper
1 bunch cilantro (totally optional if you, like me, taste nothing but soap when cilantro is even near a dish)
12 rice paper wrappers
1/4 cup warm water
1/4 cup plus 2 tbsp peanut butter (natural will work nicely)
2 tbsp rice vinegar
juice of 1 lime
2 tsp grated fresh ginger
1 tsp soy sauce
1 tsp maple syrup
Use a grater or a mandolin to grate the beet into shreds. Thinly slice peppers and peel and thinly slice carrot. Roughly chop cilantro, if using.
Working one at a time, fill a skillet with hot water and transfer rice paper wrapper to the water. Wait a minute to let it soften completely, then remove from water and transfer to a paper towel-lined counter. Place a small amount of each veggie on one end of the rice paper wrapper, roll the two sides in, and roll up. Transfer to a plate and cover with a moist towel or paper towel.
Repeat with remaining rice paper wrappers.
To make peanut sauce, whisk all ingredients together in a small bowl. Thin with a little extra warm water, if necessary.
Serve rolls with peanut dipping sauce.
Note: To store rolls, make sure they’re wrapped in a moist paper towel, and none of the rolls are touching (or they’ll stick). They’ll keep a few hours in the fridge, but you should serve them the same day to make sure the veggies stay crispy.
Peanut sauce can be made a day or two ahead and stored in the fridge.
Healthy, colourful, and dipped in peanut sauce? These rainbow rolls are the perfect colourful appetizer for summer!