Rainbow Spring Rolls with Peanut Dipping Sauce

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.

Rainbow veggies for rainbow rolls

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.

Rainbow spring rolls with peanut sauce

They’re crunchy, healthy, and flavourful. Plus, everything tastes better with peanut dipping sauce!

Makes 12 rolls

Peanut sauce on errrrything


1 beet, peeled

1 yellow pepper

1 red pepper

1 carrot

1 bunch cilantro (totally optional if you, like me, taste nothing but soap when cilantro is even near a dish)

12 rice paper wrappers

Peanut sauce 

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

Vegan rainbow spring rolls


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.

Crunchy veggies

Healthy, colourful, and dipped in peanut sauce? These rainbow rolls are the perfect colourful appetizer for summer!

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