March 02, 2020 · Written by Foodtolive Team
Rainbow Spring Rolls with Peanut Sauce
Satisfying, colorful, and versatile snack loaded with veggies and dipped in delicious peanut sauce with ginger and garlic.
Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min | Servings: 8 rolls
INGREDIENTS:
For the spring rolls:
- 8 rice paper wrappers
- 1/2 ear corn shaved
- 1 carrot julienned
- 1/2 medium cucumber julienned
- 1 red bell pepper julienned
- 100 grams or 1 cup red cabbage sliced
- black sesame seeds
For the peanut dipping sauce:
- 1/2 cup peanuts
- 1 tsp ginger powder
- 1 tsp garlic powder
- 1 tbsp sweet chili Thai sauce
- warm water
- black sesame seeds
INSTRUCTIONS:
- Start by soaking the rice paper as per instructions on the package.
- Prepare all the vegetables before assembling the rolls.
- Use a food processor or an immersion blender to pulse the peanuts until smooth. Add ginger powder, garlic powder, black sesame seeds, and sweet chili sauce. Add some warm water to thin it up.
- Put your first wrapper on a cutting board and place a small portion of your vegetable slices very tightly on the bottom lower third of the wrapper. Sprinkle with a pinch of the black sesame seeds. Try not to overstuff the roll, as it may break. Roll everything tightly, just like a burrito, folding in the sides of the rice paper roll halfway.
- Cut each roll in halves and serve with the peanut dipping sauce. Enjoy!
