light, colorful platter of fresh vegetables wrapped in delicate rice-paper sheets, Rainbow Veggie Spring Rolls deliver crisp textures, vibrant hues, and a burst of herbaceous flavor in every bite. Served cool with a creamy peanut dipping sauce, they make a refreshing appetizer, lunch, or party snack.

Why You’ll Love This Recipe

Nutrient-Dense: Raw vegetables retain their full complement of vitamins, minerals, and antioxidants.
Quick, No-Cook Preparation: Simply soak and roll—no stove or oven required.
Naturally Gluten-Free & Dairy-Free: Rice paper and fresh produce cater to many dietary needs.
Customizable Colours: Mix and match ingredients to create your own “rainbow.”
Meal-Prep Friendly: Assemble several hours in advance and keep chilled until serving.

Ingredients

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

Rice-paper wrappers (8–10 sheets)
Red bell pepper, julienned
Yellow bell pepper, julienned
Carrot, peeled and julienned
Persian or English cucumber, julienned
Purple cabbage, finely shredded
Avocado, thinly sliced
Fresh herbs: mint, cilantro, and/or Thai basil
Green onion or chives, cut into matchsticks
Sesame seeds, for garnish (optional)
Peanut Dipping Sauce:
- Creamy peanut butter
- Low-sodium soy sauce or tamari
- Rice vinegar
- Sesame oil
- Lime juice
- Honey or maple syrup
- Minced garlic
- Pinch of red-pepper flakes or sriracha

Directions

Prepare the vegetables: Rinse, pat dry, and cut all produce into uniform strips approximately 7 cm long.
Soften a wrapper: Submerge one rice-paper sheet in warm water for 10–15 seconds until just pliable, then lay it flat on a damp tea towel.
Arrange the filling: Lay a small line of each vegetable—red pepper, carrot, yellow pepper, cucumber, cabbage—along with avocado slices and fresh herbs across the lower third of the wrapper, leaving about 2 cm clear at the sides.
Roll: Fold the left and right edges inward, then bring the bottom edge up over the filling and roll tightly toward the top to seal.
Repeat: Continue with remaining wrappers and filling.
Make the sauce: Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, lime juice, honey, garlic, and chili flakes until smooth. Add warm water a teaspoon at a time to reach dipping consistency.
Serve: Slice each roll in half on the diagonal, sprinkle with sesame seeds, and present alongside the peanut dipping sauce.

Servings and Timing

Yield: 8 spring rolls (approximately 4 appetizer servings)
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 25 minutes

Variations

Protein Boost: Add strips of cooked shrimp, marinated tofu, or shredded chicken.
Noodle Filling: Layer softened rice-vermicelli beneath the vegetables for extra body.
Tropical Twist: Include mango or pineapple for a sweet contrast.
Almond-Miso Dip: Swap peanut butter for almond butter and stir in white miso paste for a savory note.

Storage/Reheating

Place finished rolls in a single layer on a tray, cover with a damp paper towel, then seal with plastic wrap or an airtight lid. Refrigerate for up to 24 hours. To refresh the wrappers, lightly mist with water just before serving. These rolls are best enjoyed cold; reheating is not recommended, as it can cause the rice paper to tear and the vegetables to wilt.

FAQs

How do I keep rice-paper wrappers from tearing?

Handle softened wrappers on a damp surface and avoid over-soaking; roll gently yet firmly to prevent ripping.

Can I make these rolls the night before?

For optimal texture, assemble on the day of serving. If necessary, wrap each roll individually in plastic wrap and refrigerate overnight.

What vegetables work well besides those listed?

Julienned zucchini, thin asparagus spears, blanched snow peas, or beet matchsticks all add colour and crunch.

Is there a nut-free dipping sauce option?

Yes—substitute sunflower-seed butter for peanut butter, or serve a simple tamari-lime dipping sauce.

How can I add more protein without meat?

Include strips of baked tempeh or firm tofu marinated in tamari and sesame oil.

Are these suitable for a gluten-free diet?

The rolls themselves are gluten-free; use tamari or coconut aminos in place of wheat-based soy sauce in the dipping sauce.

Why do my wrappers stick to the serving plate?

Line the plate with lettuce leaves or parchment paper to prevent sticking.

Can I freeze spring rolls?

Freezing is not advised; thawing tends to produce soggy vegetables and fragile wrappers.

What is the difference between spring rolls and summer rolls?

“Summer rolls” (Vietnamese gỏi cuốn) are fresh and uncooked, whereas “spring rolls” in many cuisines are fried. Outside Vietnam, the terms are often used interchangeably.

How do I scale this recipe for a crowd?

Simply increase the quantities of vegetables and wrappers; the method and timing remain the same.

Conclusion

Rainbow Veggie Spring Rolls showcase the natural freshness and colour of raw produce in a portable, elegant form. With no cooking required and endless filling possibilities, they are an ideal make-ahead starter for warm-weather gatherings or a vibrant, wholesome lunch any day of the year.