Name: Rainbow Spring Rolls With Peanut Dipping Sauce Recipe
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Cuisine: Vietnamese
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 (optional, baked for crispiness); Peanut dipping sauce (prepared or store-bought, quantity as desired for serving)

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Introduction

Rainbow spring rolls are a fresh, vibrant appetizer perfect for warm days or light meals. Filled with colorful veggies, vermicelli noodles, and optional baked tofu, they offer a delightful crunch paired with a creamy peanut dipping sauce.

The image shows fresh spring rolls cut in half, arranged around a white bowl filled with creamy peanut sauce garnished with green herbs, all on a white plate. Each spring roll has layers of white rice paper wrapping around colorful vegetable fillings that include bright orange carrot, red bell pepper, yellow mango or pepper, and green leaves, creating a vibrant mix inside. One spring roll half rests on a white marble and wooden cutting board next to green mint leaves. A jar of peanut butter with a wooden spoon dipped inside is positioned nearby on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 (store-bought or homemade)

Instructions

Step 1: Cook vermicelli noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Keep the noodles in a bowl of cold water until ready to use.
Step 2: If using tofu, slice ¼ block of extra-firm tofu into thin strips. To bake, preheat the oven to 400°F (200°C), toss the strips with vegetable oil, and bake on a non-stick sheet for 8 minutes. Flip and bake for an additional 5 minutes or until crispy.
Step 3: Prepare the vegetables by slicing the bell peppers lengthwise and shredding the carrots. Arrange your work surface for assembly.
Step 4: Fill a large bowl or plate with warm water. Dip each rice paper sheet into the water for about 4 seconds until softened but not soggy. Lay softened rice paper flat on your work surface.
Step 5: Layer the fillings in the center of the rice paper in a colorful order: vermicelli noodles, tofu strips, red bell pepper, shredded carrots, yellow bell pepper, mint leaves, and cilantro. Leave 1.5 inches of space on all sides for wrapping.
Step 6: Fold the sides of the rice paper over the fillings, then tightly roll from the noodle end into a tube shape.
Step 7: Slice each roll in half with a sharp knife. Serve immediately with peanut dipping sauce.

Tips & Variations

For extra flavor, add thin slices of avocado or cucumber inside the rolls.
Try substituting tofu with cooked shrimp or chicken for a protein variation.
If you don’t have peanut sauce, a simple mixture of soy sauce, lime juice, and a touch of honey works well.
Use fresh herbs like basil or Thai basil for a different herbal note.

Storage

Fresh spring rolls are best eaten the same day. If storing, wrap tightly with plastic wrap and refrigerate for up to 24 hours. To prevent drying out, keep the rolls in an airtight container with a damp paper towel. Serve chilled or at room temperature. Avoid freezing as the rice paper becomes soggy when thawed.

How to Serve

The image shows a stack of five fresh spring rolls placed on a white marbled surface. Each roll is wrapped in translucent rice paper, revealing layers inside that include leafy greens, bright orange carrot strips, red bell peppers, yellow bell peppers, and white rice noodles. The rolls are stacked in a pyramid shape, with the textures of the vegetables crisp and vibrant against the soft rice paper. Behind the stack, a blurred jar with a spoon and a white plate with more spring rolls can be seen, all set on the white marbled background. A few scattered carrot strips lie near the base of the stack. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare spring rolls ahead of time?

You can prepare them a few hours ahead and keep them refrigerated, but they are freshest within the first 24 hours. Be sure to wrap them well to prevent drying out.

What can I use if I don’t have rice paper?

Rice paper is traditional and provides the signature light texture. In a pinch, large softened lettuce leaves can be used, though the experience will be different.