hese vibrant vegan rainbow-colored spring rolls are not only visually stunning but also packed with fresh, crisp vegetables and herbs, making them a delicious and healthy option for any meal or snack. Paired with a creamy, savory peanut sauce, these spring rolls are sure to impress with their bright colors and delightful flavors.

Ingredients

For the Spring Rolls:

• 8 rice paper wrappers
• 1 cup red cabbage, thinly sliced
• 1 carrot, julienned
• 1 cucumber, julienned
• 1 yellow bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 avocado, thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh basil leaves

For the Peanut Sauce:

• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon lime juice
• 1 tablespoon maple syrup or agave
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• 1/4 cup warm water (to thin the sauce as needed)

Instructions

Prepare the Peanut Sauce:

1. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, grated ginger, and minced garlic.
2. Slowly add warm water, a little at a time, whisking until you reach your desired consistency. The sauce should be smooth and slightly thick but pourable. Adjust seasoning to taste and set aside.

Prepare the Vegetables:

1. Wash and prep all the vegetables by slicing them thinly into strips that are easy to roll.

Assemble the Spring Rolls:

1. Fill a large shallow dish or plate with warm water.
2. Dip one rice paper wrapper into the warm water for about 10-15 seconds, just until it starts to soften. Remove and lay it flat on a clean surface, such as a cutting board.
3. In the center of the wrapper, layer a small amount of red cabbage, carrot, cucumber, yellow bell pepper, red bell pepper, avocado slices, and fresh herbs (mint, cilantro, and basil).
4. Fold the sides of the rice paper over the filling, then roll tightly from the bottom up, like a burrito. Repeat with the remaining wrappers and fillings.

Serve:

1. Slice the spring rolls in half diagonally for presentation, if desired.
2. Arrange the spring rolls on a platter and serve with the peanut sauce on the side for dipping.

Tips:

• For extra protein, add tofu or tempeh strips to the rolls.
• Keep the assembled spring rolls covered with a damp cloth to prevent them from drying out before serving.

These Vegan Rainbow-Colored Spring Rolls with Peanut Sauce are not only healthy and delicious but also a fun and interactive dish to make. They’re perfect for a light lunch, appetizer, or snack that’s full of fresh flavors and beautiful colors. Enjoy!