Rainbow Spring Rolls With Peanut Dipping Sauce Recipe
These Rainbow Spring Rolls with Peanut Dipping Sauce are a fresh, colorful, and healthy appetizer or light meal. Featuring vibrant vegetables, vermicelli noodles, and optional baked tofu wrapped in delicate rice paper, these spring rolls are perfect for a refreshing bite paired with a rich and creamy peanut sauce.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: 5 spring rolls (10 halves) 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
Scale
Spring Rolls
- 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
- Peanut dipping sauce (prepared or store-bought, quantity as desired for serving)
Instructions
- Cook Vermicelli Noodles: Cook vermicelli noodles according to package instructions. Once cooked, drain them and rinse under cold water to prevent sticking. Place the noodles in a bowl of cold water to keep them fresh and ready for assembly.
- Prepare Tofu (Optional): If using tofu, slice ¼ block of extra-firm tofu into thin, long strips resembling skinny french fries. You can use the tofu fresh or bake it to add crispiness. To bake, preheat oven to 400°F (204°C), toss tofu strips lightly with vegetable oil, place on a non-stick baking sheet, bake for 8 minutes, flip, then bake for another 5 minutes until crispy as desired.
- Prepare Vegetables and Work Area: Slice and shred the vegetables as listed, then clear a clean, flat surface such as a large cutting board or countertop to assemble the spring rolls.
- Soften Rice Paper: Fill a large bowl or plate with warm water and place it near your assembly station. Dip each rice paper sheet into the warm water for about 4 seconds until it softens, then carefully lay it flat on your work surface. Avoid soaking too long to prevent tearing. The rice paper will continue softening on the work surface.
- Assemble Spring Rolls: Place fillings in the center of the rice paper in a colorful sequence: vermicelli noodles first, followed by tofu strips (if using), red bell pepper slices, shredded carrots, yellow bell pepper slices, mint leaves, and cilantro. Leave about 1.5 inches of space on all sides for wrapping.
- Wrap Spring Rolls: Fold the sides of the rice paper over the fillings, then starting with the end closest to the noodles, begin to roll tightly, securing all fillings inside and forming a neat, tube-shaped spring roll.
- Serve: Using a sharp knife, slice each spring roll in half. Serve immediately with the peanut dipping sauce for dipping and enjoy the fresh flavors and textures.
Notes
- Rice paper softens quickly; do not soak for more than 5 seconds to avoid tearing.
- Tofu is optional but adds protein and texture; baking enhances crispiness.
- Feel free to customize filling vegetables based on availability or preference.
- These spring rolls are best enjoyed fresh to retain their crisp texture.
- Use fresh herbs to add brightness and flavor.
Keywords: spring rolls, rice paper rolls, rainbow spring rolls, Vietnamese spring rolls, peanut dipping sauce, vegetarian appetizer, fresh spring rolls, healthy snack
