Rainbow Spring Rolls Recipe

Name: Rainbow Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 daikon radish large, ends trimmed, cut into 4-inch sections; 4 sheets nori seaweed sheets; 1 1/2 cups red cabbage shredded; 1 1/2 cups carrots shredded, about 2; 1 mango sliced; 1 red pepper cored, seeded and sliced; 1/4 cup fresh mint leaves; 1/2 cup cilantro leaves; 1/2 cup natural peanut butter; 1 tablespoon lime juice about 1 lime; 1 clove garlic minced; 1 teaspoon ginger grated; 2 teaspoons Sriracha; 1 tablespoon brown sugar; 2 tablespoons soy sauce; 1/2 teaspoon dried chili flakes; 4 tablespoons hot water

Servings: persons

1 daikon radish large, ends trimmed, cut into 4-inch sections
4 sheets nori seaweed sheets
1 1/2 cups red cabbage shredded
1 1/2 cups carrots shredded, about 2
1 mango sliced
1 red pepper cored, seeded and sliced
1/4 cup fresh mint leaves
1/2 cup cilantro leaves
1/2 cup natural peanut butter
1 tablespoon lime juice about 1 lime
1 clove garlic minced
1 teaspoon ginger grated
2 teaspoons Sriracha
1 tablespoon brown sugar
2 tablespoons soy sauce
1/2 teaspoon dried chili flakes
4 tablespoons hot water

1
Preheat oven to 350u00b0 F
2
Combine all peanut sauce ingredients except water in medium bowl. Whisk in hot water, 1 tablespoon at a time until you get to a smooth, dipping consistency. Set aside. Can be made 3 days ahead and stored in refrigerator.
3
Attach Vegetable Sheet Cutter Attachment to KitchenAid(R) Stand Mixer. Insert food holder into center of one end of radish section and secure onto attachment. Insert food skewer through radish, up to first mark. Attach Thick Blade to attachment. Position bowl under blade to catch radish. Turn Stand Mixer to Speed 2 and position blade against radish to process. Repeat with remaining radish sections.
4
Cut radish sheets into 6-inch pieces, yields about 12-14 sheets. Evenly spread sheets out onto work surface. Absorb moisture with paper towel, if needed. Heat nori in oven until it begins to soften. Remove from oven and cut to fit radish sheets.
5
Lay a sheet nori on top of each radish sheet. Starting 1 inch from the end, layer cabbage, carrots, mango and red pepper on top of the nori. Distribute mint and cilantro over empty end of nori. Roll tightly, securing with a pick, if needed.
6
Serve immediately with Peanut Dipping Sauce.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 daikon radish large, ends trimmed, cut into 4-inch sections, 4 sheets nori seaweed sheets, 1 1/2 cups red cabbage shredded, 1 1/2 cups carrots shredded, about 2, and more.

Yes, Rainbow Spring Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rainbow Spring Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions