Short Description

Rainbow Veggie Spring Rolls deliver a vibrant mosaic of crisp vegetables, creamy avocado and fresh herbs, all tucked inside translucent rice-paper wrappers and paired with a silky peanut dipping sauce. They are naturally vegan, gluten-free, and require no cooking—just a little slicing, rolling and dipping.

Why You’ll Love This Recipe

Stunning rainbow colours that make any platter pop.
Completely raw; perfect for hot-weather meals.
Ready in about 30 minutes from start to finish.
Customisable fillings—from tofu to mango—to suit every palate.
Crowd-pleasing peanut sauce you can whisk together from pantry staples.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the spring rolls

10–12 rice-paper wrappers
2 ripe avocados, sliced
10 radishes, thinly sliced
2 carrots, julienned
1 large yellow bell pepper, thinly sliced
3 mini Persian cucumbers, julienned
1 cup shredded purple cabbage
1 tablespoon sesame seeds
¼ cup chopped fresh cilantro
¼ cup sliced green onion

For the peanut dipping sauce

⅓ cup creamy peanut butter
2 tablespoons soy sauce (tamari for gluten-free)
1 teaspoon sesame oil
2 tablespoons rice vinegar
1 small garlic clove, minced
¼ teaspoon red-pepper flakes
1 teaspoon sriracha (optional for heat)
2 tablespoons honey or maple syrup
Juice of ½ lime
Water, as needed, to thin

directions

Prep the produce: Slice all vegetables and avocado into even sticks or shreds and arrange them assembly-line style.
Soften a wrapper: Submerge one rice-paper wrapper in a shallow dish of lukewarm water for 30–45 seconds until pliable, then lay it flat on a damp board.
Layer the filling: Arrange a few radish slices in the centre for a show-through “window,” then add avocado and the remaining vegetables and herbs.
Roll: Fold the bottom edge over the filling, tuck in the sides, and roll tightly to seal. Repeat with the remaining wrappers.
Make the sauce: Whisk all dipping-sauce ingredients in a bowl, adding water until the sauce is pourable.
Serve: Arrange rolls on a platter, sprinkle with sesame seeds, cilantro and green onion, and present alongside the peanut sauce for dipping.

Servings and timing

Yield: about 10–12 spring rolls (enough for 4–6 appetiser servings)
Prep time: 30 minutes
Cook time: 0 minutes
Total time: 30 minutes

Variations

Protein boost: Add strips of baked tofu, shrimp or cooked rice-vermicelli noodles.
Tropical twist: Swap radish for mango cubes, but serve immediately—the fruit can soften the wrapper if stored.
Herb swap: Use Thai basil or mint for a different aromatic profile.
Nut-free: Replace peanut butter with sunflower-seed or almond butter in the sauce.
Spice level: Increase sriracha or add fresh chilli for extra heat.

storage/reheating

Store rolls in a single layer in an airtight container lined with a damp paper towel; cover with another damp towel and seal. They keep for 2–3 days in the refrigerator but are best on day 1. Do not reheat—these are meant to be enjoyed cold; warming will make the rice paper tough and sticky.

FAQs

Can I make the spring rolls a day ahead?

Yes, but for the best texture, add juicy fruits (e.g., mango) just before serving to prevent the wrappers from becoming soggy.

Why do my wrappers tear?

They become fragile if soaked too long or in water that is too hot. Aim for 10–15 seconds in warm—not boiling—water and roll on a damp surface.

How do I keep leftover rolls from sticking together?

Separate layers with parchment paper or lettuce leaves and keep them slightly moist with a damp towel.

Is there a gluten-free option for the dipping sauce?

Simply substitute tamari or coconut aminos for regular soy sauce.

What vegetables work well besides those listed?

Try snap peas, beet ribbons, jicama sticks or baby spinach for extra crunch or nutrients.

Can I freeze rainbow spring rolls?

Freezing is not recommended; thawing ruins the delicate rice paper texture and fresh crunch.

How can I add more protein without changing the flavour?

Thin strips of baked tofu, poached shrimp or a few tablespoons of quinoa tuck inside nicely without overpowering the vegetables.

What’s the safest way to transport these to a picnic?

Wrap each roll individually in cling film or wax paper and keep them in a chilled cooler to maintain freshness.

How long can the peanut sauce sit out?

Because it contains no dairy, it can sit at room temperature for up to 4 hours; refrigerate thereafter for up to a week.

Can I swap the peanut butter for almond or cashew butter?

Absolutely. The flavour profile changes slightly, but the sauce remains creamy and delicious.

Conclusion

Rainbow Veggie Spring Rolls prove that “eat the rainbow” can be as enjoyable as it is nutritious. With minimal prep, zero cook time and limitless room for creativity, they make an elegant appetiser, a light lunch, or a refreshing snack. Once you master the quick roll, these colourful parcels will become a staple in your warm-weather repertoire.

Rainbow Veggie Spring Rolls