Having a hard time getting your kids to eat their veggies? Turn it into a game! Putting together these Rainbow Veggie Spring Rolls is more of an art project than anything else. Don’t be scared of the long list of ingredients, you can pick and choose your favorite ones and get creative rolling them up in rice paper!
*Note: As for amounts, just use enough to fill the number of spring rolls you’re making.
- 1 package large circular spring roll skins/rice paper (Can usually find in Asian aisle at most grocery stores.)
- Red pepper
- Fresh mint
- Purple cabbage
- Bean sprouts
- Green onions or chives
- Crushed peanuts and sesame seeds for garnish
Creamy Peanut Dipping Sauce
- 1/4 cup natural creamy peanut butter
- 2 tsp. hoisin sauce
- 1 Tbsp. soy sauce
- Juice of 1 lime (about 1 Tbsp.)
- 2 Tbsp. warm water
- 1 Tbsp. rice vinegar
- 1 Tbsp. honey
- In a small bowl, combine all ingredients for the peanut sauce and whisk together.
- Set aside and prepare the spring rolls.
- Prepare all of the veggies/fruits. Slice into long, thin strips.
- Cover a baking sheet with wax paper and set aside.
- Fill a deep plate (a large skillet works great!) with warm water.
- Working one at a time, submerge the rice paper in the water for about 15 seconds.
- Remove from the water, carefully fold the rice paper in half and place on the baking sheet. *The paper should still be somewhat firm when you remove it from the water.
- Working quickly, place all of the desired veggies/fruits in a line down the middle of the rice paper (that now looks like a half circle.)
- Carefully fold one side of the rice paper over the fillings and roll up. If the rice paper gets sticky, it can help to dampen your fingers with warm water. It can also help to have a second person hold the wax paper down so the rice paper doesn’t stick to it.
- Sprinkle sesame seeds on top and dip in sauces!
For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.