Rainbow Fresh Rolls with a tasty peanut sauce. Healthy, vegan, packed with vegetables and delicious! These are a great meal for lunch or as a side dish for dinner.
I love fresh rolls. They are such a wonderful nutrient dense light alternative to spring rolls, which are usually deep fried. They have a delicious texture thanks to the chewiness of the wrapper and vermicelli noodles. But these rice paper rolls also possess a crunch from all the yummy vegetables!
My rainbow fresh spring roll is pretty easy to make. Perhaps the only challenging part is rolling them but with a clean towel, this will make things a lot easier. The clean towel will basically absorb the excess moisture from the wet wrappers making it a lot easier to stick. Also much easier to handle.
This rainbow fresh roll recipe is inspired by Vietnamese spring rolls from Vietnam but I decided to throw in more vegetables! In Vietnam, they also use basil to give it a wonderful aroma and taste which you can definitely add to this recipe.
I hope you enjoy my fresh rolls with peanut sauce! Don't forget to also check out my other related recipes!
Other related recipes you may like!
Fresh Shrimp Rolls with Spicy Peanut Sauce
Vegetarian Spring Rolls
For this recipe
You'll need the following fresh roll ingredients:
Rolls:
- 100 grams brown rice vermicelli, blanched and cooled
- 4 rice paper sheets
- ½ organic carrot, sliced into thin long matchsticks
- 1 organic red bell pepper, sliced into thin long matchsticks
- 1 organic yellow bell pepper, sliced into thin long matchsticks
- ⅓ organic cucumber, sliced into thin long matchsticks
- 4 small organic romaine lettuce leaves
Fresh roll peanut sauce:
Adapted from: Yummy Mummy Kitchen
- ½ cup peanut butter
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 2 tablespoons rice vinegar
- ½ teaspoon sriracha sauce
- ½ teaspoon maple syrup
- ⅓ cup water
How to make a fresh roll
Rolls:
- In a medium size pot filled with water, bring to a boil. Add rice vermicelli noodles in and blanch for 2 minutes. Strain in a colander and cool the noodles with cold running water. Allow excess water to drain and set aside.
- Meanwhile, slice vegetables into thin long matchsticks. Set aside.
- Soak 1 rice paper in a plate of shallow water for 20-30 seconds until soft. Remove from the water and lay it on a clean towel.
- Add in this order for easier wrapping: 1 leaf of romaine lettuce, vermicelli noodles, carrots, cucumbers, red and yellow bell peppers.
- Fold the sides in. Then peel the rice wrapper away from the clean towel and roll keeping everything contained until you've reached the end.
- Slice in half. Repeat process for remaining ingredients. Serve with peanut sauce.
Sauce:
- In a small pot, add the sauce ingredients. Turn on heat to medium and whisk until combined. When the sauce begins to bubble, remove off heat and set aside for dipping later. Enjoy with your healthy Vietnamese spring rolls!
Give it a try!
Well I hope you give my Rainbow Fresh Rolls recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this healthy spring roll recipe, please share it with your family and friends or on social media!
Take a picture if you've made my rainbow rice paper rolls and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
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Take care,
Christie
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Rainbow Fresh Rolls
Ingredients
Rolls:
- 100 grams rice vermicelli noodles blanched and cooled
- 4 sheets rice paper
- ½ carrot sliced into thin long matchsticks
- 1 red bell pepper sliced into thin long matchsticks
- 1 yellow bell pepper sliced into thin long matchsticks
- ⅓ cucumber sliced into thin long matchsticks
- 4 romaine lettuce leaves small size
Vegan Thai Peanut Sauce
- ½ cup peanut butter
- 2 tablespoon regular soy sauce
- 1 clove garlic minced
- 2 tablespoon rice vinegar
- ½ teaspoon sriracha sauce
- ½ teaspoon maple syrup
- ⅓ cup water
Instructions
Rolls:
- In a medium size pot filled with water, bring to a boil. Add rice vermicelli noodles in and blanch for 2 minutes. Strain in a colander and cool the noodles with cold running water. Allow excess water to drain and set aside.
- Meanwhile, slice vegetables into thin long matchsticks. Set aside.
- Soak 1 rice paper in a plate of shallow water for 20-30 seconds until soft. Remove from the water and lay it on a clean towel.
- Add in this order for easier wrapping: 1 leaf of romaine lettuce, vermicelli noodles, carrots, cucumbers, red and yellow bell peppers.
- Fold the sides in. Then peel the rice wrapper away from the clean towel and roll keeping everything contained until you've reached the end.
- Slice in half. Repeat process for remaining ingredients. Serve with peanut sauce.
Sauce:
- In a small pot, add the sauce ingredients. Turn on heat to medium and whisk until combined. When the sauce begins to bubble, remove off heat and set aside for dipping later.
Rebecca Dillon
These look so fresh and delicious! The perfect meal for summer.
Sherri
What a tasty way to eat the rainbow! So much good stuff is packed into these gorgeous rolls, I could eat them all day! 🙂
Ting
My favourite recipe to make whenever I want to eat more veggies. Very tasty and fresh.