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Rainbow Spring Rolls

Rainbow Spring Rolls

Rainbow Spring Rolls have all the colorful veggies and yum almond cilantro sauce
Course Main Course
Cuisine American
Keyword dipping, springrolls, thai
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 30 minutes
Total Time 30 minutes
Servings 6
Calories 198kcal
Author Alkaline Recipes



  • ½ cup Sliced cucumbers
  • ½ cup Shredded carrots
  • ½ cup Sliced red peppers
  • ¼ cup Sliced green onions
  • ½ cup Sliced mango
  • ½ cup Shredded purple cabbage
  • ½ Avocado sliced
  • 6 Rice papers

Almond Cilantro Dipping Sauce

  • cup almond butter
  • 1 tablespoon rice vinegar
  • 2 tablespoon maple syrup
  • pinch salt
  • juice 1 lemon
  • water as needed
  • ½ cup cilantro



  • 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.


Serving: 1g | Calories: 198kcal