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In recent years, spring rolls have surged in popularity across global cuisine, captivating taste buds with their delightful combination of textures and flavors. Originating from Southeast Asia, these versatile rolls are not only a staple in many cultures but also a canvas for creativity in the kitchen. The Rainbow Veggie Spring Rolls, in particular, stand out for their vibrant colors and fresh ingredients, making them a perfect choice for those seeking a healthy and visually appealing dish. Packed with an array of fresh vegetables and herbs, these spring rolls are not only a feast for the eyes but also a powerhouse of nutrition.

Rainbow Veggie Spring Rolls

Discover the vibrant world of Rainbow Veggie Spring Rolls, a colorful and nutritious dish perfect for any occasion! These delightful rolls combine a variety of fresh vegetables like carrots, bell peppers, and cucumbers, all wrapped in soft rice paper. Easy to prepare and vegan-friendly, they offer a crunchy texture and a burst of flavors. Serve with your favorite dipping sauce for a visually stunning and healthy meal that everyone will love. Enjoy the creativity of crafting these delicious rolls at home!
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Ingredients
  

8 rice paper wrappers

1 cup green cabbage, finely shredded

1 cup carrots, julienned

1 cup bell peppers (mixed colors), julienned

1 cup purple cabbage, finely shredded

1 cup cucumber, julienned

1 small avocado, thinly sliced

¼ cup fresh cilantro leaves

¼ cup fresh mint leaves

¼ cup rice vermicelli noodles, cooked and drained

¼ cup soy sauce (or tamari for gluten-free)

2 tablespoons lime juice

1 tablespoon honey or agave syrup

1 teaspoon sesame oil

Optional: crushed peanuts or sesame seeds for garnish

Instructions
 

Prepare the Ingredients: Start by washing and prepping all your vegetables. Julienne the carrots, bell peppers, and cucumber. Finely shred the green and purple cabbage. Cook the rice noodles according to the package instructions and let them cool.

    Make the Dipping Sauce: In a small bowl, mix together the soy sauce, lime juice, honey (or agave), and sesame oil. Stir well to combine and set aside.

      Soften the Rice Paper: Fill a large shallow dish or a flat plate with warm water. Take one rice paper wrapper and dip it into the water for about 15-20 seconds, or until it’s soft and pliable. Carefully lay it flat on a clean cutting board.

        Layer the Filling: Begin layering your filling ingredients on the lower third of the rice paper. Start with a small handful of rice vermicelli noodles, followed by a mix of shredded green cabbage, purple cabbage, julienned carrots, bell peppers, cucumber, avocado slices, cilantro, and mint. Don’t overstuff to make rolling easier!

          Roll the Spring Rolls: Once the filling is layered, fold the sides of the rice paper over the filling, then roll it towards the top, keeping it tight but not too tight that it tears. Place the finished spring roll on a plate seam side down. Repeat the process with the remaining rice paper wrappers and filling.

            Serve and Enjoy: Arrange the spring rolls on a serving platter. Garnish with crushed peanuts or sesame seeds if desired. Serve with the dipping sauce on the side for a fresh, flavorful experience.

              Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings