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Introduction
Rainbow spring rolls have become a popular vegetarian dish with roots tracing back to the fresh spring roll tradition of Vietnamese cuisine. While the exact origin is unknown, some believe the rainbow interpretation was pioneered by creative chefs looking to brighten up the plate with an array of colorful veggies. These eye-catching rolls have gained popularity at health-conscious restaurants and as a beloved dish for special occasions like Lunar New Year celebrations when vibrant colors symbolize fortune and new beginnings.
Ingredients
• 8 ounces rice vermicelli noodles (dried)
• 16 round rice paper wrappers (8 inch diameter)
• 1 large carrot, peeled and julienned or grated
• 1/2 small red cabbage, thinly sliced (about 2 cups)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1/2 cup roasted salted almonds, finely chopped
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes (optional)
Step 1:
Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions until tender, about 5-7 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
Step 2:
Fill a large shallow dish with warm water. Working with one rice paper wrapper at a time, immerse it in the warm water for 15-20 seconds until softened but still slightly firm.
Step 3:
Transfer the softened rice paper wrapper to a clean work surface. In the lower third of the wrapper, arrange a small handful of the cooked vermicelli noodles, some julienned carrot, sliced red cabbage, and sliced bell peppers. Top with a few mint and cilantro leaves.
Step 4:
Fold the bottom edge of the wrapper over the filling, fold in the sides, and roll up tightly into a cylinder shape. Place the finished roll seam-side down on a plate and cover with a damp paper towel to prevent drying out. Repeat with the remaining wrappers and filling ingredients.
Step 5:
In a small bowl, whisk together the rice vinegar, soy sauce (or tamari), sesame oil, honey, grated ginger, minced garlic, and crushed red pepper flakes (if using) to make the dipping sauce.
Step 6:
Sprinkle the chopped almonds over the spring rolls just before serving. Serve the spring rolls with the dipping sauce on the side.
Q: Can I make these spring rolls ahead of time?
A: While the spring rolls are best served fresh, you can prepare the filling ingredients and dipping sauce up to a day in advance. Assemble the rolls just before serving for the best texture and flavor.
Q: How do I prevent the rice paper wrappers from tearing?
A: Handle the softened rice paper wrappers gently, and don't overstuff them with too much filling. Work quickly when assembling the rolls, and keep them covered with a damp paper towel until ready to serve.
Q: What other vegetables can I use in the filling?
A: These spring rolls are highly customizable. You can use shredded cabbage, julienned cucumber, sliced avocado, grated beets, or any other crisp vegetables you enjoy.
• For gluten-free spring rolls, use tamari instead of soy sauce.
• Substitute agave nectar for honey to make these vegan.
• Add shredded chicken or shrimp for a non-vegetarian option.
• Rinse rice vermicelli noodles in cold water after boiling to prevent sticking.
• Rice paper wrappers can tear easily, so handle gently when stuffing.
Serve spring rolls fresh and at room temperature, with the dipping sauce on the side for dipping or drizzling.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The dipping sauce can be stored separately for up to 5 days.
Prepare all the filling ingredients before starting to assemble the rolls. This will make the rolling process quicker and easier.
- Don't overstuff the spring rolls, as they may tear or become difficult to roll.
- Work quickly when handling the softened rice paper wrappers, as they can become sticky and tear if left out too long.
- Adjust the amount of filling to your preference, using more or less of each ingredient as desired.
For a heartier meal, add shredded chicken, shrimp, or tofu to the filling. For a vegan version, substitute agave nectar for honey and omit the almonds.
These fresh spring rolls pair well with a light, crisp white wine or an Asian-style beer. They can also be served alongside a flavorful soup or salad.
Best during the spring and summer when fresh herbs and vegetables are in peak season.
This recipe contains tree nuts (almonds) and soy (from the soy sauce or tamari). It can be made gluten-free by using tamari instead of soy sauce.
