Recipe of Homemade Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce

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The ingredients needed to make Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce:

1. Prepare For the Vegetables:
2. Make ready Shredded lettuce
3. Get Shredded purple cabbage
4. Take Red bell pepper cut it into thin matchsticks
5. Get Green bell peppers (jalapeño) cut it into thin matchsticks
6. Make ready Cut celery into lengthwise
7. Take Cut mango into lengthwise (you can replace it with avocado)
8. Prepare Chopped cilantro and basil
9. Get To wraps:
10. Prepare Rice paper wrappers (you can find at Asian store)
11. Get Note: In this recipe I used two sheets of rice paper wrappers in every roll
12. Get For Peanut Sriracha sauce:
13. Prepare 2-3 tbsp creamy peanut butter
14. Prepare 1-2 tsp sugar (depending how much sweetness you like)
15. Take 1/2 tsp cayennes powder (optional)
16. Get to taste Soy sauce
17. Take 1-2 tsp or more lemon juice (you can replaced it with rice vinegar)
18. Get Sriracha (optional)
19. Get Water as needed (sorry I didn’t measure the water, I just added little by little until I reach the right consistency)

These rainbow spring rolls are loaded with fresh veggies, and tofu for an extra protein kick! Serve them up with some peanut butter sauce dipping sauce. Especially when they're packed with all my favorite veggies…and then dipped in peanut butter sauce. For the Peanut Dipping Sauce: Whisk all ingredients together.

Steps to make Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce:

1. To prepare the dipping sauce: Simply add all the sauce ingredient in the blender except lemon juice, then add water. Blend it until smooth. If it isn’t enough water, then add a little water at a time until you reach the consistency you want. Add lime juice, and taste it. Set asides.
2. To set up the spring roll station: Fill a large bowl with warm water to soaked/wet the rice paper sheets.
3. Usually I arranged all my vegetables like this. It makes it easier for me to reach them.
4. Prepared two plates. One for rolling and another one to put the rolls after rolled.
5. To roll: Quickly dip two sheets of rice papers (you can use one sheet)in the lukewarm water to moisten the entire surface of the paper.
6. Lay the wet rice papers on the plate. Place the shredded lettuce close to the bottom edge of the paper, then continue arrange a small pinch each of the vegetables.
7. Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll, fold in the right and left sides, then finish rolling up the spring roll all the way to the end.
8. Repeat the rolling process with the rest of the ingredients. Then cut the spring rolls into 2 or 4 depending on the length of the rolls you made. (Mine, I cut each roll into 4 sizes of sushi rolls)
9. Lastly plating your vegetables rolls beautifully, and serve with peanut sauce (I added the sriracha into peanut sauce just before serving, and mixed it together).
10. Your vegetables rolls are ready, Enjoy!
11. HappyCooking!

Especially when they're packed with all my favorite veggies…and then dipped in peanut butter sauce. For the Peanut Dipping Sauce: Whisk all ingredients together. Pour into a small bowl and dip at will. Lay the paper down and start to stack the vegetables on top of each other at the bottom of the circle toward you. Add a bunch of vermicelli and then fold up the bottom over the pile.

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