Recipe: Appetizing Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce

Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce. Your vegetables rolls are ready, Enjoy! Instructions Make the Peanut Dipping Sauce. In a medium bowl, combine the peanut butter, water, lime juice, soy sauce, brown sugar and garlic; whisk until smooth.

Add peanut butter, soy sauce, coconut milk, lime juice & simmer for a couple of minutes. To assemble the rolls, dip a rice paper into a shallow bowl of cold water until it begins to soften (don't soak!) and place on a plate. I love a good spring roll. You can cook Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce using 19 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce

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

Especially when they're packed with all my favorite veggies…and then dipped in peanut butter sauce. These rainbow spring rolls make a great appetizer, snack, lunch, or dinner. To be honest, I just like to eat these all the time! (I mean, any excuse to dip something in peanut butter sauce, right?) Directions: To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Mix peanut butter, sweet chili sauce, lime juice or brown rice vinegar, tamari, and sriracha sauce.

Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce step by step

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!.

So fresh, crisp and served with a spicy-sweet ginger peanut sauce! A satisfying, quick and healthy meal. Spread two tablespoons of chili garlic hummus on the lighter side of each leaf, smoothing it all the way to the edges. Divide the rest of the vegetables, green onions and herbs among the leaves. Drizzle each with a teaspoon of spicy peanut sauce.