Rainbow Rolls
A colorful, crunchy, and fresh bite packed with veggies, quinoa, and a creamy ginger peanut dipping sauce.
Prep Time
15 minutes
COOK Time
0 minutes
TOTAL Time
15 minutes
Rainbow Rolls
These Rainbow Rolls are a colorful and fresh way to enjoy a variety of nutrient-packed vegetables. Paired with a tangy ginger peanut dipping sauce, they're a vibrant snack or light meal that supports immunity and digestion.
Ingredients (Serves 2)
- 8 rice papers
- ½ medium beet, skin removed and cut into matchsticks (julienned)
- ½ colourful bell peppers, julienned
- 1 cup carrots, julienned
- 1 firm mango, julienned
- ¼ cup mint leaves
- Couple sprigs of cilantro
- 1 cup cooked red quinoa
- ¼ cup micro arugula
- Ginger Peanut Dipping Sauce
- ½ cup peanut butter
- 1 1/2 tablespoon soy sauce (tamari for gluten-free eaters)
- ½ tablespoon fresh grated ginger
- 1 tablespoon lemon juice
- ½ cup hot water (to thin)
Directions
Prep the Spring Rolls:
- Start by prepping all your veggies and setting them aside to make assembly a breeze.
- Take one rice paper and soak it in water until it softens. Once it's pliable, lay it out on a flat surface.
- In the center of the softened rice paper, begin layering with the grated beet, sliced carrots, cubed mango, and sliced bell peppers.
- Add a scoop of cooked quinoa over the vegetables for that extra texture and flavor.
- Finish by topping with a handful of arugula, cilantro leaves, and fresh mint leaves.
- Carefully fold the sides of the rice paper over the filling, then roll it up tightly, tucking in the ends as you go. Repeat with the remaining rice papers until all your spring rolls are ready.
Make the Ginger Peanut Sauce:
- In a bowl, mix together the peanut butter, soy sauce, grated ginger, and a squeeze of lemon juice.
- Gradually add hot water, stirring until the sauce reaches the consistency you like—smooth and perfect for dipping.