Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, rainbow vegetables rolls with peanut sriracha dipping sauce. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Use a food processor or an immersion blender to pulse the peanuts until smooth. These rainbow spring rolls are loaded with fresh veggies, and tofu for an extra protein kick! Serve them up with some peanut butter sauce dipping sauce.

Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook rainbow vegetables rolls with peanut sriracha dipping sauce using 19 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce:

1. Take For the Vegetables:
2. Get Shredded lettuce
3. Take Shredded purple cabbage
4. Make ready Red bell pepper cut it into thin matchsticks
5. Prepare Green bell peppers (jalapeño) cut it into thin matchsticks
6. Take Cut celery into lengthwise
7. Make ready Cut mango into lengthwise (you can replace it with avocado)
8. Prepare Chopped cilantro and basil
9. Prepare To wraps:
10. Prepare Rice paper wrappers (you can find at Asian store)
11. Make ready Note: In this recipe I used two sheets of rice paper wrappers in every roll
12. Prepare For Peanut Sriracha sauce:
13. Get 2-3 tbsp creamy peanut butter
14. Take 1-2 tsp sugar (depending how much sweetness you like)
15. Make ready 1/2 tsp cayennes powder (optional)
16. Make ready to taste Soy sauce
17. Get 1-2 tsp or more lemon juice (you can replaced it with rice vinegar)
18. Prepare Sriracha (optional)
19. Make ready Water as needed (sorry I didn’t measure the water, I just added little by little until I reach the right consistency)

Serve with dipping sauce and sriracha, if desired. Store leftovers covered in the fridge for up to a couple. For the Peanut Dipping Sauce: Whisk all ingredients together. Pour into a small bowl and dip at will.

Instructions to make Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce:

1. To prepare the dipping sauce: Simply add all the sauce ingredient in the blender except lemon juice, then add water. Blend it until smooth. If it isn’t enough water, then add a little water at a time until you reach the consistency you want. Add lime juice, and taste it. Set asides.
2. To set up the spring roll station: Fill a large bowl with warm water to soaked/wet the rice paper sheets.
3. Usually I arranged all my vegetables like this. It makes it easier for me to reach them.
4. Prepared two plates. One for rolling and another one to put the rolls after rolled.
5. To roll: Quickly dip two sheets of rice papers (you can use one sheet)in the lukewarm water to moisten the entire surface of the paper.
6. Lay the wet rice papers on the plate. Place the shredded lettuce close to the bottom edge of the paper, then continue arrange a small pinch each of the vegetables.
7. Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll, fold in the right and left sides, then finish rolling up the spring roll all the way to the end.
8. Repeat the rolling process with the rest of the ingredients. Then cut the spring rolls into 2 or 4 depending on the length of the rolls you made. (Mine, I cut each roll into 4 sizes of sushi rolls)
9. Lastly plating your vegetables rolls beautifully, and serve with peanut sauce (I added the sriracha into peanut sauce just before serving, and mixed it together).
10. Your vegetables rolls are ready, Enjoy!
11. HappyCooking!

Lay the paper down and start to stack the vegetables on top of each other at the bottom of the circle toward you. Add a bunch of vermicelli and then fold up the bottom over the pile. Serve right away with the Sriracha-mayo dipping sauce. You can also wrap the spring rolls individually in plastic wrap and eat them within a few hours; the plastic wrap helps keep them from becoming soggy or. Homemade Fresh Summer Rolls with Easy Peanut Dipping Sauce are healthy, adaptable, and make a wonderful light dinner, lunch, or appetizer.

So that is going to wrap this up with this exceptional food rainbow vegetables rolls with peanut sriracha dipping sauce recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!