Rainbow Vegetable Spring Rolls Recipe

Name: Rainbow Vegetable Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Spring Roll Wrappers; 1/2 cups Thinly Sliced Bell Peppers (I Used Yellow, Red And Orange Bell Peppers); 1/2 cups Red Cabbage Shredded; 1/2 cups Chopped Scallions; 1/2 cups Mango, Sliced; 1/2 cups Carrots, Julienne; 2 Tablespoons Low Sodium Soy Sauce; 1/4 teaspoons Chili Garlic Sauce; 1/2 teaspoons Sriracha; 1/4 teaspoons Honey; 1 Tablespoon Canola Oil

Servings: persons

6 whole Spring Roll Wrappers
1/2 cups Thinly Sliced Bell Peppers (I Used Yellow, Red And Orange Bell Peppers)
1/2 cups Red Cabbage Shredded
1/2 cups Chopped Scallions
1/2 cups Mango, Sliced
1/2 cups Carrots, Julienne
2 Tablespoons Low Sodium Soy Sauce
1/4 teaspoons Chili Garlic Sauce
1/2 teaspoons Sriracha
1/4 teaspoons Honey
1 Tablespoon Canola Oil

1
Place 1 spring roll wrapper at a time in a bowl of warm water for 5-10 seconds until it softens up a bit.
2
Place it on your work surface and add a handful of each veggie in the top center of the wrapper leaving enough space at the top to roll.
3
Do not over stuff.
4
Fold the edge closest to you over the toppings and tuck the sides in and over the portion you just rolled.
5
Roll away from you making sure to keep the spring roll tight.
6
Repeat until you have used up all of the filling and wrappers.
7
Serve immediately with the Sweet and Spicy Chili Sauce.
8
Cover with a damp cloth so they do not stick together if you wont be serving them right away.
9
For the sauce: Add soy sauce, chili garlic sauce, Sriracha and honey to a small bowl.
10
Slowly whisk in oil in a slow and steady stream.
11
Serve immediately with the spring rolls.
12
If the sauce separates give it a quick whisk.

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 11 ingredients. The key ingredients include: 6 whole Spring Roll Wrappers, 1/2 cups Thinly Sliced Bell Peppers (I Used Yellow, Red And Orange Bell Peppers), 1/2 cups Red Cabbage Shredded, 1/2 cups Chopped Scallions, and more.

Yes, Rainbow Vegetable 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 Vegetable Spring Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions