Rainbow Veggie Spring Rolls with Peanut Dipping Sauce
Crisp, colorful rolls filled with vibrant vegetables and a tangy peanut sauce, perfect for a light lunch or appetizer. This asian-inspired asian ready in about 35 minutes blends spring roll wrappers, carrots, red cabbage into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 spring roll wrappers
- 1 cup carrots
- 1 cup red cabbage
- 1/2 cup mixed bell peppers
- 1/4 cup bean sprouts
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp peanut butter
- 1 tsp honey
- 1/2 cup water
- 1/4 cup chopped peanuts
Instructions
- Step 1: Whisk 2 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp peanut butter, 1 tsp honey, and 1/2 cup water in a small bowl until smooth and slightly thickened.
- Step 2: Shred 1 cup carrots, 1 cup red cabbage, and 1/2 cup mixed bell peppers; combine with 1/4 cup bean sprouts in a medium bowl.
- Step 3: Place one spring roll wrapper on a clean surface, corner pointing toward you; spoon 1/4 cup vegetable mixture into the center, fold bottom corner over, tuck in sides, and roll tightly, sealing the edge with a dab of water.
- Step 4: Arrange rolls seam-side down on a parchment-lined baking sheet; brush lightly with 1 tsp oil. Bake at 375°F (190°C) for 10 minutes until golden and crisp, then cool for 5 minutes before serving with dipping sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rainbow Veggie Spring Rolls with Peanut Dipping Sauce take to make?
Total time is about 35 minutes (25 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Rainbow Veggie Spring Rolls with Peanut Dipping Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Rainbow Veggie Spring Rolls with Peanut Dipping Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rainbow Veggie Spring Rolls with Peanut Dipping Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rainbow Veggie Spring Rolls with Peanut Dipping Sauce?
Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
