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Spring rolls are a beloved dish around the world, known for their versatility and vibrant presentation. Originating from various Asian culinary traditions, these delightful rolls have evolved into a popular choice for those seeking a healthy and refreshing meal option. The beauty of spring rolls lies not only in their adaptability but also in their ability to showcase a colorful array of ingredients that tantalize the taste buds while nourishing the body.

Rainbow Veggie Spring Rolls

Discover the vibrant world of Rainbow Veggie Spring Rolls, a colorful and nutritious dish perfect for any occasion. These delicious rolls combine fresh vegetables like carrots, bell peppers, and avocados wrapped in gluten-free rice paper, creating a refreshing and healthy meal. Packed with essential nutrients and bursting with flavor, these spring rolls are not only visually appealing but also easy to prepare. Enjoy them with a tangy dipping sauce for a delightful culinary experience that promotes wholesome eating.
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Ingredients
  

8 rice paper wrappers

1 cup green cabbage, finely shredded

1 cup carrots, julienned

1 cup mixed bell peppers (red, yellow, green, and orange), julienned

1 cup purple cabbage, finely shredded

1 cup cucumber, julienned

1 small ripe avocado, thinly sliced

¼ cup fresh cilantro leaves, chopped

¼ cup fresh mint leaves, chopped

¼ cup rice vermicelli noodles, cooked and drained

¼ cup soy sauce (or tamari for a gluten-free option)

2 tablespoons fresh lime juice

1 tablespoon honey or agave syrup

1 teaspoon sesame oil

Optional: crushed peanuts or sesame seeds for garnish

Instructions
 

Prepare the Ingredients: Start by thoroughly washing all your vegetables. Julienne the carrots, bell peppers, and cucumber into thin strips. Finely shred the green and purple cabbage. Cook the rice vermicelli noodles according to the package instructions until tender, drain them, and let them cool completely.

    Make the Dipping Sauce: In a small bowl, combine the soy sauce, fresh lime juice, honey (or agave syrup), and sesame oil. Whisk the ingredients together until well blended and set the sauce aside for later use.

      Soften the Rice Paper: Fill a large shallow dish or a flat plate with warm water. Take one rice paper wrapper and dip it into the water for approximately 15-20 seconds, or until it becomes soft and pliable. Carefully lay the softened wrapper flat on a clean cutting board.

        Layer the Filling: Begin layering your filling ingredients on the lower third of the rice paper wrapper. Start with a small handful of cooked rice vermicelli noodles, then add a mix of shredded green cabbage, purple cabbage, julienned carrots, mixed bell peppers, cucumber, avocado slices, and a sprinkle of cilantro and mint. Be careful not to overstuff the wrapper, as this will make rolling easier.

          Roll the Spring Rolls: Once the filling is neatly layered, fold the sides of the rice paper over the filling, then gently roll it upward towards the top, keeping it tight without tearing. Place the finished spring roll seam side down on a plate. Repeat the process with the remaining rice paper wrappers and filling ingredients until all spring rolls are completed.

            Serve and Enjoy: Arrange the colorful spring rolls on a large serving platter. For an extra touch, sprinkle crushed peanuts or sesame seeds on top if desired. Serve the spring rolls with the prepared dipping sauce on the side for a delightful and refreshing experience.

              Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Makes 4 servings