Fresh Vegetable Rainbow Rolls

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A few weeks ago my friend at work asked me if I’d ever used rice paper.  Surprisingly I told her that I had not.   She told me that she tried them and found them to be gummy and not very appetizing.

The next day she brought me in a package of the rice paper to see if I would have any better luck with them .  I took them home and was determined to use them.  When I found out that Finger Foods was the theme for Sunday Supper I knew that the rice paper would be perfect for this theme.

I searched through many recipes before I found a few that I thought I might like.  The one that really caught my eye was the Fresh Vegetable Rainbow Roll recipe.  It was so pretty with all the colorful vegetables in the rolls.

The rolls were really easy to make.  You simply dip the rice paper in water and fill it with the filling.  I stacked the colorful vegetables in the rice paper and rolled it up.  It easily stuck together so I didn’t have to worry about pressing and sealing.

I did find that the rolls were a little bit gummy and sticky.  However, when I put them in the refrigerator for an hour and then ate them I found they were less gummy.   The sipping sauce is a must for these rolls.  It adds just the right amount of flavor to these tasty vegetable rolls.

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Fresh Vegetable Rainbow Rolls

Yield: 12 rolls

Prep Time: 25 minutes

Total Time: 25 minutes

Make a healthy and colorful appetizer with these Fresh Vegetable Rainbow Rolls filled with a rainbow of vegetables.

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Ingredients

• For the rolls:
• 12 spring roll wrappers (rice paper)
• 2 red bell peppers, cut into thin strips
• 2 carrots, grated
• 2 yellow bell peppers, cut into thin strips
• 3 green onions, chopped
• 1/3 c. cilantro, roughly chopped
• 1 c. red cabbage, thinly sliced

For the sesame soy ginger sauce:

• 1/4 c. soy sauce
• 1/4 c. rice vinegar
• 1 Tablespoon sesame oil
• 1 teaspoon ginger, grated
• 1 teaspoon sesame seeds
• 1 Tablespoon green onions, chopped
• 3 garlic cloves, minced

Instructions

1. Fill a large, shallow bowl with water. Dip a spring roll into the water for 10 seconds to soften it up. Remove and place on a cutting board.
2. Place 2 strips of red pepper, 1 tablespoon of carrots, and 2 strips of yellow pepper in the center of the wrapper. Place 1 tablespoon of green onions, 1 tablespoon of cilantro, and 2 tablespoons of red cabbage on top of the first row of vegetables.
3. Fold the sides on top of the vegetables then roll up the vegetable roll. Repeat with the remaining 11 rolls. Set aside.
4. In a medium bowl combine all the ingredients for the sauce and whisk together.
5. Serve the rainbow rolls with the sesame soy ginger sauce.
6. **The wrappers may be a little chewy. I found that putting the rolls in the refrigerator for an hour before serving helped. **

Notes

Recipe adapted from Thirsty for Tea

More Appetizer Recipes:

• Artichoke Jalapeno Bruschetta by Grumpy’s Honeybunch
• Baked Blue Cheese Olive Bites by A Kitchen Hoor’s Adventures
• Baked Piroshki (Russian Stuffed Rolls) by Curious Cuisiniere
• Blue Cheese & Buffalo Chicken Wonton Bites by Moore or Less Cooking
• Cherry Topped Brie Bites by That Skinny Chick Can Bake
• Mini Feta Leek Quiche by FoodieTots
• Raspberry Glazed Chicken Wings by Family Around The Table