Rainbow Summer Rolls With Peanut Sauce – a delicious recipe with red cabbage, basil, avocado, carrot, purple carrot, yellow carrot. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
For peanut sauce, chop peanuts into tiny bits and mix with vinegar, honey and salt.
2
Slice and chop all the vegetables (except the thai basil and micro shiso leaves) into thin pieces (the carrots should be small, thin strips).
3
Dip rice paper into warm water quickly then place on a hard surface.
4
Sprinkle white sesame seeds on top of the rice paper.
5
Place vegetables on the middle of the rice paper; for a better presentation, arrange it so the thai basil and micro shiso leaves are layer one, then place the thinly sliced beets and radishes, add avocado, and stack the carrots last.
6
Roll the rice paper into a snug spring roll shape.
7
Slice in half and serve with peanut sauce.
194
kcal
Calories
8
g
Fat
27
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 1/4 head red cabbage, 1 bunch Thai basil, 1 avocado, 1 carrot, and more.
Yes, Rainbow Summer Rolls With Peanut Sauce falls under the General 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
