Colorful, simple, fresh, creamy and crunchy. Who knew so much could come in one little bite! These vegetable rainbow rolls can go from a snack during your busy week to a fun appetizer on the weekends when you host. A versatile item that everyone will love is definitely how Pretty Plate likes to roll. Included in this recipe are two different dipping sauces. One being a homemade sweet chili sauce that is tangy, sweet and spicy and the other being a homemade avocado sauce that is creamy, zesty, light and with a hint of coconut.
Is it just me or do you feel healthier when you get a serving of vegetables in before you indulge in your main meal? I love ordering vegetable spring rolls to start when dining out at asian restaurants before I indulge in a saucy noodle dish or some flavorful fried rice. There is something that makes me feel better about getting my vegetables in first. Same goes for any restaurant I love starting with a plate of Brussels sprouts or a salad. So, I will say, when making these at home, it will always be a good idea to start with these and then move right along to the main attraction because getting your serving of vegetables in is important!
Now, with that being said I know it can be hard to get those veggies in and sometimes it can be hard to choke them down if you aren’t a vegetable lover. But, that changes right here with this recipe! This is a fun, new, delicious way to get your serving of vegetables in your diet. It‘s rainbow color is appealing to the eye and when they get dipped in either one of these sauces it takes the freshness of the roll to a whole new level.
I love these rolls because they are so versatile. They are not only versatile in the way in which you enjoy them, but how or when you serve them! These can be enjoyed alone as is if you are a vegetable lover and enjoy those earthy flavors, they can be enjoyed with the sweet chili dipping sauce if you are a sweet yet spicy person or they can be enjoyed with the avocado dipping sauce if you are into something a little more creamy and fluffy. They are great for just yourself as a snack or lunch during your busy week or if you plan on hosting, that’s no problem at all! These also make for the perfect appetizer for a crowd.
If you have 30 minutes then you have time to make these. Another thing that I love about this recipe is that everything is so easy to make and there is little to no cooking required! Sauces and rolls are all made to be served cold or at room temperature.
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INGREDIENTS: For the Vegetable Rainbow Rolls
1/2 head Purple cabbage, thinly sliced
1 package Leaf lettuce, romaine lettuce or butter lettuce
1 Cucumber, sliced in match sticks
1 Red bell pepper, sliced in match sticks
1 Yellow bell pepper, sliced in match sticks
1 pack blue dragon spring roll wrappers
For the Homemade Sweet Chili Dipping Sauce:
1/2 cup raw agave nectar
1 TBSP minced garlic
1 TBSP red chili flakes
1 cup water
2 TBSP rice vinegar
1/2 TSP salt
1 TBSP samba oelek paste/sauce
1 TBSP carrot ketchup (New Primal brand)
2 TBSP corn starch + 2 TBSP water mixed
For the Avocado Dipping Sauce:
1/2 cup coconut yogurt (Kite Hill Bliss Brand)
Fresh lemon juice from 1/2 of a lemon
Lemon zest from half of a lemon
2 TSP coconut sugar
1/2 TSP salt
1 TBSP cilantro leaves, finely minced
To make the sweet chili sauce, place all ingredients in a pot and heat over medium to low heat on your stove. In another bowl, mix your corn starch and water, set aside. Once your sauce in the pot has begun simmering, re-mix your water and corn starch and then add to the pot. Using a whisk, mix everything well. Simmer over low heat until the sauce has thickened. Once thickened remove from heat and set aside to cool. Once cooled, transfer to a bowl and place in the fridge to cool until ready to serve.
To make the avocado dipping sauce, place all ingredients into a bowl. Using a hand mixer, whisk, mash and mix all ingredients together until smooth. When done, transfer to a bowl and place in the fridge to cool until ready to serve.
Carefully tear your leaf lettuce leaves off one by one and cut off the ends (see photo for reference above). Place them on a plate and set aside.
Cut your head of purple cabbage in half. Place the flat side down and begin to thinly slice one half of your purple cabbage, place on a plate and set aside. Save your other half.
Cut the ends off your cucumber and then peel. Wash and pat it dry. Cut your cucumber in half widthwise. Turn it lengthwise and thinly slice on end off so you have a flat side on the cucumber. Flip it so the flat side is down. Begin slicing lengthwise (you should have a bunch of rectangle shaped cucumber slices now). Lay all of those flat and stack them, begin thinly slicing lengthwise again so you have matchsticks. Continue this process until the full cucumber has been sliced into matchsticks. Place on a plate and set aside.
Thinly slice your red bell pepper and your yellow bell pepper into strips/match sticks. Place on a plate and set aside.
Cook your rice noodles according to package. When done, drain and set aside.
Fill a plate with 1/4” of water. To make the rolls, begin by drenching and fully submerge your circle spring roll wrappers in the water on the plate. NOTE: ONLY SUBMERGE FOR 10-15 SECONDS MAX. Remove from the water after 10-15 seconds. Place on your work surface. Start by placing one lettuce leaf down over the wrapper, followed by a handful of shredded carrots placed in the middle, 6 slices of red bell pepper on one side of the carrots (3 on the top and 3 on the bottom), 6 slices of yellow bell pepper on the right side of the carrots (3 on the top, 3 on the bottom), a handful of cucumbers placed in between the peppers over the carrots, a handful of purple cabbage over the top of everything and last, a handful of cooked rice noodles over the top of everything.
To roll and wrap, begin by carefully peeling up the end that is closest to your tummy, fold over all of your stacked ingredients and tightly roll forward securing all of the vegetables. NOTE: be gentle and make sure it is tightly rolled, but not too tight to where you accidentally rip the wrap. Tightly fold each side of the ends on the left and right over the top and then roll forward again to finish. Place on a cutting board and carefully cut into 4 pieces or you can cut in half down the middle.
Repeat steps 8 and 9 until you‘ve made as many spring rolls to your liking. Serve with your homemade sweet chili dipping sauce and avocado dipping sauce.
PRETTY PLATE KITCHEN ITEMS USED: