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Rainbow Vegetable Spring Rolls with Spicy Sriracha-Mayo Delight — homemade rainbow vegetable spring rolls recipe

Rainbow Vegetable Spring Rolls with Spicy Sriracha-Mayo Delight

Crisp, colorful vegetable spring rolls served with a creamy and spicy dipping sauce for a refreshing appetizer.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Rolls
  • 8 wrappers rice paper wrappers
  • 2 cups shredded purple cabbage
  • 2 cups shredded carrots
  • 2 cups thinly sliced cucumber
  • 2 cups julienned bell peppers mixed colors
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1 cup cooked rice vermicelli noodles
Spicy Sriracha-Mayo Sauce
  • 1/2 cup mayonnaise
  • 2 tbsp sriracha sauce
  • 1 tbsp lime juice
  • 1 tsp honey

Equipment

  • Mixing bowl
  • Large shallow dish

Method
 

Preparation
  1. Wash, dry, and cut all vegetables into thin strips or shreds.
  2. Cook the rice vermicelli noodles according to package instructions, then drain and rinse under cold water.
  3. Whisk together mayonnaise, sriracha, lime juice, and honey in a small bowl until smooth.
  4. Dip a rice paper wrapper into a shallow dish of warm water for 10-15 seconds until pliable.
  5. Place the wrapper on a flat surface and arrange a portion of the vegetables, herbs, and noodles in the center.
  6. Fold the sides of the wrapper inward and roll tightly from bottom to top to seal the spring roll.
  7. Repeat with remaining wrappers and ingredients, serving immediately with the dipping sauce.

Notes

Store leftover rolls in the refrigerator for up to 24 hours. Keep covered with a damp paper towel to prevent them from drying out.