Rainbow Summer Rolls

As the warm weather beckons, the desire for fresh and healthy meals intensifies. One delightful option that embodies this craving is the summer roll—a light, refreshing dish that is as visually appealing as it is nutritious. Vibrant Rainbow Summer Rolls take this concept to a new level by showcasing a medley of colorful vegetables and fresh herbs, all wrapped in delicate rice paper. This recipe not only offers a feast for the eyes but also delivers a burst of flavor in every bite.

Brighten up your summer meals with these Vibrant Rainbow Summer Rolls! Bursting with fresh, colorful vegetables, aromatic herbs, and wrapped in delicate rice paper, these rolls are not just a feast for the eyes but also a healthy, satisfying option perfect for any occasion. Easy to customize and packed with nutrients, they’re ideal for light lunches, party snacks, or refreshingly healthy treats. Explore the joy of making these delicious rolls and impress your guests with their beauty and flavor!

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Ingredients

8 Rice paper wrappers

1 cup Cooked rice vermicelli noodles

1 cup Purple cabbage, thinly sliced

1 cup Carrots, julienned

1 cup Cucumber, julienned

1 cup Avocado, sliced

1 cup Fresh mint leaves

1 cup Fresh cilantro leaves

1 cup Bean sprouts

1/4 cup Peanut butter (for dipping sauce)

2 tablespoons Soy sauce (for dipping sauce)

1 tablespoon Lime juice (for dipping sauce)

1 teaspoon Honey or agave syrup (for dipping sauce)

Optional: Sesame seeds, for garnish

Instructions

Prep the Ingredients: Start by preparing all the vegetables. Thinly slice the purple cabbage, julienne the carrots and cucumber, and slice the avocado. Rinse and dry the fresh mint and cilantro leaves. Cook the rice vermicelli noodles according to package instructions, then drain and set aside.

Make the Dipping Sauce: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, and honey/agave syrup until smooth and creamy. If it’s too thick, you can add a splash of water to reach your desired consistency. Set this aside for later.

Soak the Rice Paper: Fill a shallow dish or large plate with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds, or until it becomes soft and pliable. Carefully remove it and place it on a clean, damp kitchen towel or a cutting board.

Assemble the Rolls: Add a small amount of rice vermicelli noodles (about 1-2 tablespoons) near the bottom third of the rice paper. Layer a few slices of purple cabbage, carrots, cucumber, avocado, a handful of bean sprouts, and a few mint and cilantro leaves on top of the noodles.

Roll It Up: Fold the bottom of the rice paper over the filling tightly, then fold in the sides, and roll it up from the bottom to the top, burrito-style. Make sure it’s snug but not so tight that it tears the wrapper. Repeat with the remaining ingredients.

Serve: Once all your rolls are made, slice each roll in half diagonally for a beautiful presentation. Arrange on a platter and sprinkle with sesame seeds if desired. Serve with your prepared dipping sauce.

Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings