Rainbow Spring Rolls With Ginger Peanut Sauce

Prep time

30 mins

Total time

30 mins

30-minute spring rolls filled with a rainbow assortment of fruit, vegetables and fresh herbs. So fresh, crisp and served with a spicy-sweet ginger peanut sauce! A satisfying, quick and healthy meal.

Author: Minimalist Baker

Serves: 8

Instructions:

SPRING ROLLS

• 7-8 rice spring roll papers
• 1/2 yellow and red pepper, seeded, thinly sliced
• 1 cup carrots, julienned
• 1 cup cucumber, julienned
• 1 ripe mango, small cubes*
• 1 large bunch mint leaves
• 1 large bunch cilantro, cut from stems
• OPTIONAL: 8 ounces extra firm tofu, 1 cup cooked quinoa, or 8 ounces cooked vermicelli noodles

GINGER PEANUT SAUCE

• 1/2 cup salted natural peanut or almond butter
• 1 1/2 Tbsp soy sauce (GF for gluten free eaters)
• 2-3 Tbsp brown sugar or maple syrup (add to taste) or honey
• 1/2 lime, juiced
• 1/2 tsp chili garlic sauce
• 1/2 tsp fresh grated ginger (optional)
• hot water to thin

Instructions:

Prep veggies and set aside for easy assembly. 

Bring 3 cups water to a boil in a saucepan or kettle and set aside to cool slightly for cooking rice papers.

Prepare peanut sauce by adding all ingredients except water to a mixing bowl and whisking. Add hot water 1 Tbsp at a time and whisk until desired consistency is desired (should be pourable but thick). Set aside.

Add hot water to a large shallow dish (I used a skillet) and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.

Once soft, transfer to a clean, slightly damp surface (I prefer a wooden cutting board), and gently smooth out into a circle.

Add carrots, peppers, mango, and a healthy handful each cilantro and mint (and any other desired fillings). Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. 

Place on a serving plate and top with a room temperature damp towel to keep fresh.

Repeat process until all toppings are used - about 7 or 8. Serve with dipping sauce and sriracha, if desired.

Store leftovers covered in the fridge for up to a couple days, though best when fresh.

Notes:

*When adding mango to the spring rolls and while delicious, I found that their acidity ate through the rice paper lining overnight! So if you’re making these in advance, leave out the mango.

*Nutrition information is a rough estimate for 1 of 8 spring roll with dipping sauce and NO added protein sources (tofu, quinoa or otherwise).

Nutritional Information:

Serving size: 1 roll with dipping sauce Calories: 226 Fat: 8.9g Saturated fat: .8g Carbohydrates: 23g Sugar: 6g Fiber: 4g Protein: 6g