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Vegan Raw Rainbow Spring Rolls

These Delicious Raw Rainbow Spring Rolls Make Eating Vegan Dishes So Much Fun!

Ingredients

  • 1 Cup of greens of your choice (We love shredded lettuce, kale, spinach, jalapenos, sprouts, cucumbers, cilantro, mint and avocados)
  • 1 Cup of purple of your choice (Pick your red cabbage, purple peppers, red onion and so on)
  • 1 Cup of reds of your choice (Pick your favourites, like red peppers, shredded beets, radishes and so on)
  • 1 Cup of yellows of your choice (I love yellow peppers and corn… yum!)
  • 1 Cup of orange of your choice (like carrots and orange peppers)
  • 1 Package of rice spring roll paper
  • 1/4 Cup of seeds and/or nuts (Optional – I LOVE adding crushed nuts (like pistachios) and sesame seeds.  Feel free to experiment with your favourite nuts and seeds.  It really boosts the flavour and gives it that extra uuumphh!)

The BEST Vegan Thai Peanut Sauce Ever!

  • 1/4 cup natural peanut butter (should only have peanuts and maybe salt, nothing else)
  • 2 1/2 tablespoons of Braggs Coconut Liquid Aminos
  • 1 tablespoon Agave or Maple syrup
  • 1 tablespoon Braggs Apple Cider Vinegar
  • 1 tablespoon of either sesame oil, grapeseed oil, olive oil or nut oil (like pistachio or walnut)
  • 1 clove of garlic
  • 1-inch ginger (finely grated)
  • 1/4 to 1/2 teaspoon red cayenne pepper (OPTIONAL!  If you do not like spicy, please do not add this)
  • 3 tablespoons of filtered water

Directions:

  1. Let’s make the Thai peanut sauce first.  Put all ingredients into your blender and blend away.  If the sauce is too thick, you may need to add more water.  If you like your sauce slightly spicy, you can start with 1/4 teaspoon cayenne pepper or you can omit it altogether.  If you love spicy, and the heat doesn’t bother you, then you can even go up to 1/2 teaspoon.   Once your sauce is blended really well, give it a taste test, and see how you like it.  You can add more water if it’s too strong or more peanut butter.  It’s totally up to you.  I personally think this recipe is perfect just as is.  Pour your dressing in a separate dish and cover and then place in the fridge.
  2. Now it’s time to wash all veggies thoroughly and then chop them into small pieces.  I use a food processor to shred my red cabbage, carrots, kale etc)
  3. After your veggies are all prepped and ready to go, it’s time to create your spring rolls.  Follow the instructions on how to prepare your rice spring roll paper
  4. Now create your rolls.  Place a little bit of veggies on each wrap.  Make sure you don’t put too many veggies or the whole thing will just fall apart.  Working with the rice spring roll paper can be tricky, so just be patient.
  5. If you like, you can now dribble some of the peanut sauce on the veggies and then roll it up.  I usually don’t add the sauce on the rolls.  I like dipping them instead!
  6. Serve your rainbow rolls with the peanut sauce you made.

These are super yummy and healthy!!  Kids LOVE these!  Feel free to mix up the veggies that way you have a nice variety of rainbow rolls.  Remember, if you are feeding these to kids, please skip the cayenne pepper.

I’D LOVE TO HEAR FROM YOU!

Thanks for checking out my blog!!  Please scroll down to the bottom of this page to share your comments, questions or tips!  

♡ Love, Nash

Photo by Ella Olsson on Unsplash

Nash

Hi I'm Nash. Yoga teacher, digital marketer & branding strategist. I love travelling around the world and have visited over 60 countries. I currently live in Canada, Hawaii and Curacao. I am also a newbie vegan/plant-based eater and my mission is to help people eat more yummy plant-based meals that are super easy to make, but taste like restaurant-quality!

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