Rainbow Spring Rolls

10-12 rolls
Prep Time:
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Rainbow Spring Rolls packed with colorful, crisp veggies and paired with a spicy peanut sauce. These bright and flavorful rolls are healthy and delicious!


1 red pepper, sliced thin
1 yellow pepper, sliced thin
2 carrots, grated
1 avocado, sliced thin
1/2 small purple cabbage, sliced thin
Rice paper wrappers

Spicy Peanut Sauce:

1 clove garlic, minced
1 teaspoon sesame oil
2 tablespoons creamy peanut butter
1 teaspoon soy sauce
1 tablespoon Hoisin sauce
1/2 teaspoon Sriracha chili sauce
1/4-1/2 teaspoon red pepper flakes
1/4 cup water
1 teaspoon brown sugar


1) For peanut sauce, combine all ingredients in a small saucepan over medium heat. Bring to a simmer and stir until mixture thickens and is a single consistency. If the sauce is very thick, add more water. If it’s too thin, let it cook down a bit more.

2) Wash all the veggies and slice then very thin. For the carrots, use a grater to shred them or just buy shredded carrots. For the cabbage, buy a small one and cut it into quarters, then cut out the center stem and slice it into thin strips.

3) To make a roll, get a plate of warm water ready and add a single wrapper to the plate. Let it sit for 5-10 seconds and flip it. Once it has loosened, but isn’t completely soggy, move it to a clean surface.

4) Add veggies in any order you like to one half of the wrapper. Leave about an inch around the edges to make rolling easier.

5) Tuck the sides of the wrapper over and start rolling it away from you. As you roll, keep tension on the wrapper so the roll stays nice and tight. Once your roll is done, slice it in half and put it on a plate. If you mess one up, don’t worry about it. Just start over.

Serve the rolls with the spicy peanut sauce which is good warm or at room temperature.