Rainbow Spring Rolls
These rainbow spring rolls are yummy, flavourful and refreshing! They can be a great appetizer at a party, or a good meal to bring to a potluck/BBQ. You can change the veggies to anything of your liking or for what is most seasonally available. You can dip them in a peanut butter sauce or even the avocado cilantro caesar dressing!
Once all the veggies are julienned and the vermicelli noodles are ready and cooled down, have everything organized so it will be super easy to assemble. I like adding both mint and basil in my rolls but you can add cilantro as well. This recipe is so versatile, you can add tofu, chicken or shrimp to it! Soak the rice paper in hot water for five seconds and place on a flat surface for 30 seconds. Once it has softened place the fresh herbs, then the noodles and then the veg.
Fold two sides over the veggies.
Begin to roll, tucking in veggies in tightly. Once completely rolled, cut in half and serve with sauce of choice. I suggest using Cookie and Kate’s peanut dipping sauce or my avocado cilantro sauce.
makes about 10 rolls.
- 10 Rice Paper Sheets
- 1/2 package Vermicelli Rice Noodles
- 2 large Carrots, peeled and julienned
- 1/2 cucumber, deseeded and julienned
- 1 red pepper, julienned
- 1/2 mango, julienned
- 1 cup purple cabbage, sliced
- 1 avocado, sliced
- 1 cup mint, fresh
- 1 cup basil, fresh
Julienne all the vegetables and cook the vermicelli noodles according to package instructions.
Soak the rice paper one at a time for five seconds in hot water. Place on a flat surface and let sit for 30 seconds.
Once rice paper has softened, place fresh herbs, followed by noodles, veg and mango.
Roll the sides over the veg and begin to roll, tucking in the veggies tightly as you roll.
Once finished rolling, cut in half diagonally and put on a serving plate.
Once refrigerated the rice paper can become a little tougher. Best eaten fresh.