Rainbow Spring Rolls With Peanut Dipping Sauce
Rainbow spring rolls are bright, fresh, and honestly just fun to make! They look colorful and impressive, but they’re surprisingly easy once you get started. These vegetable spring rolls are packed with crunchy veggies, soft rice paper, and loads of fresh flavor. They’re perfect for light dinners, quick lunches, or sharing with friends. Rolling them up feels relaxed and a little creative, too.
We’ll share easy tips for picking veggies, soaking rice paper wrappers without stress, and rolling everything up smoothly. The ingredients are super flexible, so you can use what you love or clean out the fridge. Each roll is light but satisfying, especially when paired with a creamy and nutty dipping sauce. It’s the kind of food that feels fresh, happy, and exciting to eat!
Looking for a hot and spicy option? You’ll love these buffalo hot sauce veggie roll-ups! Make both recipes and have a couple of each for the tastiest vegan lunch meals all week long!
Why You Must Make These Veggie Spring Rolls
These rainbow spring rolls are fresh, colorful, and packed with crunchy veggies that make every bite fun. They’re easy to customize, simple to roll, and even better when dipped into a bold, tasty sauce.
- Bright and Fun. All the colorful rainbow veggies make these spring rolls look amazing. They instantly feel fresh and exciting. They’re the kind of food that makes you smile.
- Feel Light but Filling. They don’t feel heavy, but they still satisfy. The mix of veggies (even pickled veggies!), herbs, and rice paper hits a nice balance. You feel good after eating them.
- No Cooking Stress. Most of the ingredients are raw and ready to go. There’s very little cooking involved, if any. That makes them perfect for warm summer days.
- Great for Sharing. They look impressive on a plate and are easy to grab. Friends and family love them. They’re always a hit at potluck meals and outdoor picnics.
- The Dipping Sauce Is the Best Part. The rolls are tasty on their own, but the savory peanut sauce takes them over the top. Sesame or sweet chili also tastes great. Every dip makes them even better.
Key Ingredients and Subsitutions
These vegetarian rainbow fresh rolls use simple, fresh ingredients that come together for great texture and flavor. We’re also sharing easy swaps and tips, so you can mix and match based on what you have or like best.
- Vermicelli Noodles – Add softness and help make the rolls more filling. Rinse them with cold water after cooking so they don’t stick. Skip them for lighter rolls or use thin rice noodles, kelp noodles, or glass noodles instead.
- Spring Roll Rice Paper – Holds everything together and gives spring rolls their classic chewy wrap. It’s sturdy but soft once soaked. Soak just until flexible, not floppy, to avoid tearing. There’s really no true swap, but wrapping everything in lettuce or collard greens works for a rice-paper-free option.
- Thinly Sliced Fresh Vegetables – Bring crunch, color, and freshness. Thin slices make rolling easier and help keep the rolls neat. Use a sharp knife or mandoline for even slices. Use whatever you like, such as bell peppers, cucumber, carrots, cabbage, or avocado. Try a bit of pickled vegetables, too!
- Extra-Firm Tofu – Adds protein and makes the rolls more filling. Extra-firm tofu holds its shape and doesn’t crumble. Press it well and slice it thin for the best texture. Baked tofu, marinated tofu, or even red lentil tofu work well.
- Fresh Herbs (Cilantro and Mint) – Add a bright, fresh flavor that really wakes everything up. Tear the leaves instead of chopping to keep the flavor fresh. Use basil, parsley, or skip them if herbs aren’t your thing.
- Peanut Sauce – This creamy peanut dipping sauce brings richness and bold flavor to balance the fresh ingredients. Thin it with warm water or lime juice for easy dipping. Try almond butter sauce, tahini sauce, or sweet chili sauce instead.
How To Make Rainbow Spring Rolls
Are you a bit intimidated about the prospect of rolling rice papers? They look very thin and delicate, but they are a lot more resistant than you think! Just make sure to dip the rice paper in a dish of water for a few seconds to make it slightly wet and wait for it to soften before starting to roll the spring rolls.
Step 1: Cook the Noodles and Tofu – Cook the vermicelli noodles according to the package directions, then drain and rinse with cold water so they don’t stick. Keep them in a bowl of cold water until you’re ready to roll. If using tofu, slice extra firm tofu into thin strips and bake at 400°F with a little oil until lightly crispy, flipping once.
Step 2: Prep the Veggies – Wash and thinly slice all your vegetables. Set up a clean, flat work surface like a cutting board or counter. Having everything ready makes rolling much easier and more fun.
Next, Step 3: Soften the Rice Paper – Fill a wide bowl or plate with warm water and place it near your work area. Dip one rice paper sheet into the water for about 4 seconds, then lay it flat. It will keep softening as it sits, so don’t over-soak it.
Finally, Step 4: Fill, Roll, and Serve – Add noodles, tofu, veggies, and herbs to the center of the wrapper, leaving space around the edges. Fold in the sides, then roll it up tightly into a neat log. Slice in half, serve with peanut sauce, and enjoy right away.
Rainbow Veggie Tips
Eat the Rainbow! Fill each fresh spring roll with as many different colors as possible for maximum enjoyment and stunning results. Slice or shred each as thinly as possible and press lightly with a towel to absorb any excess moisture. Layer in rainbow order and cut each roll in half for a colorful treat.
- Pink (pickled red onions)
- Red (red bell pepper, beets)
- Orange (carrots, steamed or baked sweet potato)
- Yellow (yellow bell pepper)
- Green (cucumbers, avocado, cilantro, mint, lettuce, zucchini zoodles)
- Purple (purple cabbage)
- White (thin rice vermicelli noodles, glass noodles, tofu, bean sprouts, white mushrooms, rice)
- Black (black sesame seeds)
Serving Tips and Suggestions for Spring Rolls
Once you get the hang of making fresh veggie spring rolls, you’ll be totally addicted! They’re not only fun, but incredibly satisfying and delicious. Here are our favorite suggestions to help these rainbow spring rolls really shine on the table.
- Go Big with a Dipping Sauce Trio – Serve peanut sauce, sweet chili sauce, and a tangy soy-lime dip. It makes every bite feel different and fun. Guests love mixing and matching sauces.
- Add a Fun Crunch Factor – Set out crushed peanuts, crispy wonton strips, seaweed snacks, or toasted sesame seeds. Sprinkling toppings lets everyone customize their rolls. That little crunch makes a big difference.
- Super Fun Lunch Box Filling – Add a couple of rolls to bento-style school lunch box! You can place some baking paper on the bottom to prevent the spring rolls from getting soggy and put the dipping sauce in a small dressing jar or tiny container. It doesn’t get more eco-friendly than this!
- Pair Them with Something Warm – Serve the rolls alongside a small bowl of miso soup or warm soba noodles. The hot-and-cold combo is super satisfying. It makes the meal feel more complete and cozy.
- Turn Them into a Party Platter – Line them up on a big plate with fresh herbs and lime wedges. They look impressive and disappear fast at get-togethers. Pair with crunchy edamame snacks (or fresh edamame), vegan sushi cupcakes, and individual servings of homemade fried rice or steamed sticky rice.
FAQs
Yes, but keep them covered in the fridge so the wrappers don’t dry out. A damp paper towel on top helps keep them fresh and delicious!
Not really. The rice paper gets tough and chewy after freezing, so it’s best to enjoy them fresh.
Yup! As long as you use gluten-free dipping sauces. Most rice paper wrappers and fresh veggies are naturally gluten-free.
Just a shallow dish for soaking the rice paper and a sharp knife for slicing veggies. A clean cutting board or plate for rolling makes things easier too.
Nope! Use any colorful veggies you like or already have. Just keep them sliced thin so the rolls wrap easily. Think about sprinkling in a little bit of pickled mixed veggies for extra flavor and texture!
More Quick Vegan Lunch Ideas
Print me! Did you know you can easily print our recipes? Just tap the “Print Recipe” button in the recipe card. You can keep a stack of new recipes to try in your kitchen—or better yet—create a recipe binder where you keep all your favorites!
Rainbow Spring Rolls
Ingredients
- 2 ounces vermicelli noodles, ¼ standard package
- 5 pieces rice paper
- ½ red bell pepper, sliced lengthwise
- 1 cup shredded carrots
- ½ yellow bell pepper, sliced lengthwise
- ⅓ cup fresh mint leaves
- ⅓ cup fresh cilantro leaves
- ¼ block extra-firm tofu, sliced into long thin strips and baked, optional
- Peanut dipping sauce
Instructions
- Cook vermicelli noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Place cooked noodles in a bowl of cold water until ready to use.
- If including baked tofu, use ¼ block of extra firm tofu and cut into strips (like super-skinny french fries). You can use the tofu fresh, or bake it to get a crispy finish. If you’d like to bake the tofu, preheat oven to 400 degrees and place tofu strips on a non-stick baking sheet tossed with vegetable oil. Bake for 8 minutes, flip, and bake for an additional 5 minutes or until you achieve your desired crispiness.
- Prepare your veggies and clear a clean, flat work surface (such as a large cutting board or smooth countertop).
- Fill a large bowl or plate with warm water and bring it to your spring roll assembly area. Dip each piece of rice paper into the warm water for approximately 4 seconds to soften and place it onto your work surface. Don’t leave it in the water too long or it will tear easily. It will continue to soften out of the water over time.
- Assemble the fillings in the center of the rice paper (as pictured), lined up in order by color. For instance: vermicelli noodles, tofu, red bell pepper slices, shredded carrots, yellow bell pepper slices, mint leaves, and cilantro. Leave at least 1.5 inches on all four sides for wrapping.
- To wrap the spring roll, fold the sides over the fillings. Then, starting from the vermicelli noodle end, use both hands to fold the rice paper over the noodles and begin to tightly roll the rice paper and fillings into a tube-shaped spring roll.
- Slice each roll in half using a sharp knife, serve with our peanut dipping sauce, and enjoy immediately!
Video
Notes
Nutrition
You may also like...
Enter to Win Our Monthly Giveaway!
New winner every month! Drop your name below for a chance to win hundreds of dollars of vegan prizes from our brand partners. You’ll also receive our weekly e-newsletter with plant-based recipes galore!
Leave a Comment
The most beautiful spring rolls in all the land! This is a fun activity with the kids…and grandkids! Love getting them in the kitchen.
Wow, these are beautiful!! I can’t wait to make this for my family!
I always wanted to try making spring rolls, this looks like the perfect recipe to start with!
This is such an easy and refreshing recipe and the perfect excuse to make peanut butter dipping sauce! 🙂
Rainbow Spring Rolls are the tastiest way to eat more vegetables – and love every minute! Not only are they really beautiful to look at, they’re super versatile. You can add pretty much any veggies you like, roll up and eat. How easy is that?? The peanut sauce is like the icing on the cake. I could pour vats of this sauce over all of my food and never get tired of it. Creamy, savory and slightly sweet – it’s SO gooooood. I add extra crushed red pepper to mine and it’s divine!
These spring rolls taste so fresh and healthy. They are easy and fun to make and of course are fabulous dipped into the spicy peanut sauce. Great snack or appetizer!
Spring rolls are one of my favorite foods and I can already taste how incredibly fresh this awesome recipe is! These never get old!
Love these so much that we ended up including them in The Friendly Vegan Cookbook!! So healthy, fun to make, and crazy delish. More, please