Rainbow Spring Rolls. Summer is coming, and we want something cool and fresh to eat. A quick trip to the Farmer's Market, and you are all set to whip up these spring rolls in less than 30 minutes. We used red pepper, cucumber, avocado, mango, carrots, green onions and purple cabbage, but these spring rolls are so versatile--whatever fruits and vegetables you have available can be added to change up the flavor. Paired with almond cilantro dipping sauce, this is a perfect summer lunch, dinner or snack. Of course, they are completely gluten free, dairy free and vegan.
Recipe
Rainbow Spring Rolls
Rainbow Spring Rolls have all the colorful veggies and yum almond cilantro sauce
Ingredients
Filling
- ½ cup Sliced cucumbers
- ½ cup Shredded carrots
- ½ cup Sliced red peppers
- ¼ cup green onions
- ½ cup Sliced mango
- ½ cup purple cabbage
- ½ Avocado sliced
- 6 Rice papers
Almond Cilantro Dipping Sauce
- ⅓ cup almond butter
- 1 tablespoon rice vinegar
- 2 tablespoon maple syrup
- pinch salt
- juice 1 lemon
- water as needed
- ½ cup cilantro
Instructions
Rolls
- Slice and shred vegetables
- Soak rice paper in warm water for 2-5 seconds and lay flat
- Carefully add small portion of each of the vegetables and fruits, allowing space at top and bottom for folding. Roll wrap and seal by squeezing edges. (Do not overfill the wrap or it won't close)
Almond Cilantro Dipping Sauce
- Add all ingredients except cilantro to blender and blend until smooth, adding water as needed.
- Add the cilantro and pulse until mixed, but not pulverized.
Vegetables
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