Rainbow Spring Rolls with Peanut Sauce. The perfect vegan New Year’s Eve party appetizer! Made with fresh vegetables and Crazy Richard’s Peanut Butter, you can enter the New Year guilt free.
This was actually my first time making spring rolls and this recipe certainly did not disappoint! Don’t worry about the technique, mine was far from perfect. Cutting them in half definitely helped camouflage the flaws. If you’re still worried, watch this video to help you master the art of rolling spring rolls.
Also check out my Hearts of Palm “Ceviche” recipe for another great NYE appetizer recipe!
Rainbow Spring Rolls with Peanut Sauce
Author:
Prep time:
Total time:
Serves: 8-10
Ingredients
- 7-8 spring roll wrappers
- 1 beet, peeled and cut into matchsticks or finely grated
- 1 cup carrots, cut into matchsticks
- 1/2 yellow bell pepper thinly sliced
- 1/2 red bell pepper thinly sliced
- 1 ripe mango, diced
- 1 large bunch of mint leaves
- 1 large bunch of cilantro
- 1/3 cup Crazy Richard’s Peanut Butter (or other natural peanut butter)
- 2 Tbsp rice vinegar
- 2 Tbsp soy sauce or tamari
- 2 limes juiced
- 1 Tbsp ginger, freshly grated
- 1/2 tsp maple syrup
- 1 clove garlic, minced
- 1/4 tsp red pepper flakes
- Water to thin
- Salt to taste
Instructions
- Prepare all veggies and set aside until ready for assembly.
- Prepare peanut sauce by whisking together peanut butter, rice vinegar, soy sauce, lime juice, ginger, maple syrup, garlic and red pepper flakes and set aside.
- Soften rice paper by submerging in water for 15-20 seconds. Place softened rice paper on clean flat surface.
- Place beets, carrots, peppers, mango and a handful each of mint and cilantro. Fold edges into middle then roll from the bottom up.
- Place on serving platter and cover with a damp towel to keep fresh until time to serve. Note that if placed directly next to each other some sticking might occur.
- Best if enjoyed immediately but can be refrigerated up to three days.
Leave a Reply
You must be logged in to post a comment.