Making these Rainbow Spring Rolls is a fun and healthy way to eat a lot of different fresh herbs and vegetables. You can eat them as a light and refreshing appetizer or as a filling main dish. The bright vegetables and herbs make them look good, and the peanut dipping sauce gives them a great taste.
Ingredients: 12 rice paper wrappers. 1 cup cooked rice vermicelli noodles. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cucumber, julienned. 1 carrot, julienned. 1/2 cup purple cabbage, thinly sliced. 12 fresh basil leaves. 12 fresh mint leaves. 12 fresh cilantro leaves. 1/2 cup cooked shrimp, peeled and deveined optional. 1/4 cup peanut butter. 2 tablespoons soy sauce. 1 tablespoon honey. 1 tablespoon rice vinegar. 1 clove garlic, minced. 1/4 teaspoon red pepper flakes optional. Water for soaking rice paper wrappers.
Instructions: Get everything you need ready and set it aside. Mix peanut butter, soy sauce, honey, rice vinegar, minced garlic, and red pepper flakes if you like it spicy in a small bowl with a whisk. This is the sauce you'll use to dip. Leave it alone. Put warm water in a shallow dish or wide bowl. For a few seconds, dip one rice paper wrapper into the water to make it soft and bendable. Lay the wet rice paper wrapper out on a clean surface or a damp kitchen towel. In the middle of the wrapper, put a few basil, mint, and cilantro leaves. Put a few cooked rice vermicelli noodles on top of the herbs. Next, add some purple cabbage, cucumber and carrot strips, and a few slices of red and yellow bell pepper. You can also add cooked shrimp if you want to. Like rolling a burrito, fold the sides of the rice paper wrapper over the filling and then roll it up tight. Do the same thing again with the rest of the wrappers and filling. Put the peanut sauce on the side and serve the rainbow spring rolls with it. Have fun with your tasty and colorful Rainbow Spring Rolls!
Prep Time: 20 minutes
Cook Time: 0 minutes
Ollie Renee Schminkey
