Spring Rolls

Spring rolls are a fun way to enjoy your veggies.  Once you get the hang of making them, you can create your own version with your favorite fillings and sauces.

Put your own spin on them and experiment with different dipping sauces.  In my opinion, it’s the sauce that makes them really special.

This blog post is from Macheesmo (www.macheesmo.com), a website filled with wonderful creations!  I made these last night and everyone loved them.  They were incredibly easy to make and you can add whatever you’d like to yours.

Rainbow Spring Rolls


These might top the list of things that I’ve made that not only are healthy but just look healthy. As a general rule, anything that is this colorful (naturally) is probably very good for you. You could eat as many of these as you want and feel pretty good about it.

My problem with these rolls is while they look amazing and are super-crunchy, they actually are a bit on the bland side for me. I solved that problem by mixing up a quick spicy peanut sauce that kicks them up a notch.

These are totally fun and once you get the hang of rolling them you can bust out enough for a meal in no time.

Yield: 10-12 rolls

Prep Time: 

Total Time: 


1 red pepper, sliced thin
1 yellow pepper, sliced thin
2 carrots, grated
1 avocado, sliced thin
1/2 small purple cabbage, sliced thin
Rice paper wrappers

Spicy Peanut Sauce:
1 clove garlic, minced
1 teaspoon sesame oil
2 tablespoons creamy peanut butter
1 teaspoon soy sauce (use tamari for gluten-free)
1 tablespoon Hoisin sauce
1/2 teaspoon Sriracha chili sauce
1/4-1/2 teaspoon red pepper flakes
1/4 cup water
1 teaspoon brown sugar

Veggie Prep

I hit all the other colors though with this line-up of veggies.


Of course, since we are going to be wrapping these in rolls, it’s important to take your time with the veggie prep. Slice the peppers as thin as you can and grate the carrots so they are an even consistency. You can also buy shredded carrots and cabbage in a pinch.

Treat the avocado the same as the peppers: thin slices.

I would say it took me 10 minutes just to get the veggies sliced correctly.


Shredded, sliced, diced.

Making Spring Rolls

If you are new to making spring rolls, here’s some advice from someone who actually really sucks at making them:

1) Don’t get rushed. The rice paper wrappers are a bit on the fragile side and they can sense your rushing and will rip on you at the worst time.

2) Have extras. You’ll get better at rolling after you do a few, but I still probably mess up one for every 3-4 I do correctly. Having extra wrappers on hand is good insurance. This is normally fine because they usually come in packs of 50 I think.

To actually make a roll, get a plate of water ready and set the wrapper in the water for a few seconds per side. It will start to loosen up.


A few tears are okay.

After about 10 seconds, the wrapper will be loose, but not soggy and you can transfer it to a clean surface. I had some really crappy wrappers this time so they were broken and had cracks and stuff. This made it harder to roll, but hopefully you won’t have this issue.

Once your wrapper is soft and on a clean surface, just pile on your veggies! You can add them in any order. Just be sure to leave some room around the edges for rolling and only add the veggies to one half of the wrapper.


Work slowly.

Then fold the ends over the veggies and roll it into a tight cylinder. Try to keep some light tension on the roll as you work so it stays nice and tight. This is easier said than done, but you’ll get the hang of it.

These weren’t the best rolls i’ve ever made from a technical standpoint, but they were super colorful!



The Sauce

As I mentioned, while these rolls were really pretty, they were a bit lacking in the flavor department. I figured a quick peanut sauce would solve the issue.


Important sauce.

Mince your garlic really fine and add all the ingredients to a small pot over medium heat. It should come together quickly and thicken nicely. If the sauce is too thick, add a bit more water to thin it out. You should only need to heat it for a few minutes.

This sauce is actually much spicier than it looks. It brings some heat. If you want tone it down a bit, reduce or eliminate the red pepper flakes in the recipe.


Spicier than it looks.

Pile these rolls up and serve them with a bowl of the sauce.

Betsy and I actually made a meal out of these and I thought they were plenty filling.


Served up!

For more healthy recipes, visit our Love Real Food on Pinterest.

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