Fresh Vegetable Rainbow Rolls
Make a healthy and colorful appetizer with these Fresh Vegetable Rainbow Rolls filled with a rainbow of vegetables.
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Servings: 12 rolls
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
- 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.
- 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.
- Fold the sides on top of the vegetables then roll up the vegetable roll. Repeat with the remaining 11 rolls. Set aside.
- In a medium bowl combine all the ingredients for the sauce and whisk together.
- Serve the rainbow rolls with the sesame soy ginger sauce.
- **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