Fresh Vegetable Rainbow Rolls #SundaySupper
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 12 rolls
Make a healthy and colorful appetizer with these Fresh Vegetable Rainbow Rolls filled with a rainbow of vegetables.
  • 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
  • ⅓ c. cilantro, roughly chopped
  • 1 c. red cabbage, thinly sliced
For the sesame soy ginger sauce:
  • ¼ c. soy sauce
  • ¼ c. rice vinegar
  • 1 T. sesame oil
  • 1 t. ginger, grated
  • 1 t. sesame seeds
  • 1 T. green onions, chopped
  • 3 garlic cloves, minced
  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. **
Recipe adapted from Thirsty for Tea
Recipe by Hezzi-D's Books and Cooks at