Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce
Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, rainbow vegetables rolls with peanut sriracha dipping sauce. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce is something which I have loved my whole life. They’re fine and they look wonderful.

Use a food processor or an immersion blender to pulse the peanuts until smooth. These rainbow spring rolls are loaded with fresh veggies, and tofu for an extra protein kick! Serve them up with some peanut butter sauce dipping sauce.

To begin with this particular recipe, we must first prepare a few ingredients. You can have rainbow vegetables rolls with peanut sriracha dipping sauce using 19 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce:
  1. Get For the Vegetables:
  2. Take Shredded lettuce
  3. Take Shredded purple cabbage
  4. Take Red bell pepper cut it into thin matchsticks
  5. Make ready Green bell peppers (jalapeño) cut it into thin matchsticks
  6. Get Cut celery into lengthwise
  7. Prepare Cut mango into lengthwise (you can replace it with avocado)
  8. Get Chopped cilantro and basil
  9. Get To wraps:
  10. Take Rice paper wrappers (you can find at Asian store)
  11. Make ready Note: In this recipe I used two sheets of rice paper wrappers in every roll
  12. Make ready For Peanut Sriracha sauce:
  13. Prepare 2-3 tbsp creamy peanut butter
  14. Make ready 1-2 tsp sugar (depending how much sweetness you like)
  15. Prepare 1/2 tsp cayennes powder (optional)
  16. Take to taste Soy sauce
  17. Take 1-2 tsp or more lemon juice (you can replaced it with rice vinegar)
  18. Take Sriracha (optional)
  19. Get Water as needed (sorry I didn’t measure the water, I just added little by little until I reach the right consistency)

Serve with dipping sauce and sriracha, if desired. Store leftovers covered in the fridge for up to a couple. For the Peanut Dipping Sauce: Whisk all ingredients together. Pour into a small bowl and dip at will.

Steps to make Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce:
  1. To prepare the dipping sauce: Simply add all the sauce ingredient in the blender except lemon juice, then add water. Blend it until smooth. If it isn’t enough water, then add a little water at a time until you reach the consistency you want. Add lime juice, and taste it. Set asides.
  2. To set up the spring roll station: Fill a large bowl with warm water to soaked/wet the rice paper sheets.
  3. Usually I arranged all my vegetables like this. It makes it easier for me to reach them.
  4. Prepared two plates. One for rolling and another one to put the rolls after rolled.
  5. To roll: Quickly dip two sheets of rice papers (you can use one sheet)in the lukewarm water to moisten the entire surface of the paper.
  6. Lay the wet rice papers on the plate. Place the shredded lettuce close to the bottom edge of the paper, then continue arrange a small pinch each of the vegetables.
  7. Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll, fold in the right and left sides, then finish rolling up the spring roll all the way to the end.
  8. Repeat the rolling process with the rest of the ingredients. Then cut the spring rolls into 2 or 4 depending on the length of the rolls you made. (Mine, I cut each roll into 4 sizes of sushi rolls)
  9. Lastly plating your vegetables rolls beautifully, and serve with peanut sauce (I added the sriracha into peanut sauce just before serving, and mixed it together).
  10. Your vegetables rolls are ready, Enjoy!
  11. HappyCooking!

Lay the paper down and start to stack the vegetables on top of each other at the bottom of the circle toward you. Add a bunch of vermicelli and then fold up the bottom over the pile. Serve right away with the Sriracha-mayo dipping sauce. You can also wrap the spring rolls individually in plastic wrap and eat them within a few hours; the plastic wrap helps keep them from becoming soggy or. Homemade Fresh Summer Rolls with Easy Peanut Dipping Sauce are healthy, adaptable, and make a wonderful light dinner, lunch, or appetizer.

So that’s going to wrap this up with this exceptional food rainbow vegetables rolls with peanut sriracha dipping sauce recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!