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Honey is a traditional sweetener that adds a natural sweetness to the dipping sauce, enhancing the overall flavor profile of your Rainbow Veggie Spring Rolls. However, for those following a vegan diet, honey can easily be substituted with agave syrup. This plant-based sweetener has a similar viscosity and sweetness level, making it an excellent alternative. Additionally, maple syrup or date syrup can also be used for a unique flavor twist, ensuring that everyone can enjoy this dish regardless of dietary restrictions.

Rainbow Veggie Spring Rolls

Discover the vibrant world of Rainbow Veggie Spring Rolls, a deliciously healthy twist on a classic favorite. These colorful rolls are packed with fresh vegetables like red cabbage, carrots, cucumbers, and bell peppers, offering a satisfying crunch and a burst of flavor in every bite. Perfect for any dietary preference, they're easily customizable with proteins or different dipping sauces. Create a visually stunning and nutritious dish that delights the senses and promotes wellness. Perfect for gatherings, these spring rolls are not only a treat for the palate but also a feast for the eyes!
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Ingredients
  

8 rice paper wrappers

1 cup red cabbage, thinly sliced

1 cup carrots, julienned

1 cup cucumber, julienned

1 cup bell peppers (mixed colors), thinly sliced

1 avocado, sliced

1 cup fresh cilantro leaves

1 cup fresh mint leaves

1 cup vermicelli rice noodles (cooked according to package instructions)

1 tablespoon lime juice

Salt to taste

For the Dipping Sauce:

1/4 cup soy sauce

2 tablespoons peanut butter

1 tablespoon honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

Crushed peanuts (for garnish, optional)

Instructions
 

Prep the Ingredients: Start by preparing all the veggies. Thinly slice the red cabbage, julienne the carrots and cucumber, and slice the bell peppers and avocado. Cook the vermicelli rice noodles as per the instructions, then rinse them under cold water to stop the cooking process.

    Prepare the Dipping Sauce: In a small bowl, combine the soy sauce, peanut butter, honey, rice vinegar, and sesame oil. Whisk until smooth and well-blended. Adjust the consistency with a little water if needed, then sprinkle with crushed peanuts for extra crunch.

      Soften the Rice Paper: Fill a large bowl or shallow dish with warm water. Dip one rice paper wrapper at a time into the water for about 10-15 seconds, or until it becomes pliable. Gently remove and lay it flat on a clean surface.

        Assemble the Spring Rolls: Starting about one-third from the bottom of the rice paper, layer a small handful of each of the prep veggies—red cabbage, carrots, cucumber, bell peppers, and avocado. Top with a few vermicelli noodles, cilantro, and mint leaves. Season lightly with lime juice and a pinch of salt.

          Roll: Fold the bottom of the rice paper over the filling, then fold in the sides, and roll tightly away from you, ensuring there are no gaps. Repeat this process for the remaining rice paper and filling.

            Serve: Arrange the spring rolls on a platter. Serve with the dipping sauce on the side for a delightful crunch.

              Enjoy your colorful, nutritious, and refreshing Rainbow Veggie Spring Rolls!

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