Rainbow Vegetable Spring Rolls

These rainbow vegetable spring rolls are a vibrant and refreshing appetizer or light meal. They're made with fresh, colorful vegetables, and wrapped in delicate rice paper wrappers. The spring rolls are served with a simple dipping sauce made with soy sauce and rice vinegar.

Spring rolls are a popular Vietnamese dish that can be traced back to the 17th century. They are typically made with rice paper wrappers, which are filled with a variety of vegetables, meat, and seafood. The spring rolls are then fried or steamed until golden brown. In this recipe, we've used fresh, colorful vegetables to make our spring rolls. We've also used rice paper wrappers, which are a healthier alternative to traditional wheat wrappers. The spring rolls are served with a simple dipping sauce made with soy sauce and rice vinegar.

Prep time: 20 | Cook time: 0 | Serves: 4

Ingredients

• 1 package rice paper wrappers
• 1 cup shredded carrots
• 1 cup shredded bell peppers
• 1 cup shredded cabbage
• 1/2 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar

Instructions

1. In a large bowl, combine the carrots, bell peppers, cabbage, green onions, and cilantro.
2. In a small bowl, whisk together the soy sauce and rice vinegar.
3. Dip a rice paper wrapper in warm water for 10 seconds, or until it becomes soft and pliable.
4. Place a few spoonfuls of the vegetable mixture in the center of the wrapper.
5. Roll up the wrapper tightly, starting from the bottom and working your way to the top.
6. Repeat with the remaining wrappers and vegetable mixture.
7. Serve the spring rolls with your favorite dipping sauce.

Why It Works

• The rice paper wrappers are soft and pliable, and they become even more so when they are dipped in warm water.
• The vegetable filling is fresh and crunchy, and it provides a nice contrast to the soft wrappers.
• The dipping sauce is simple and flavorful, and it complements the spring rolls perfectly.