Easy Rainbow Veggie Rolls
Add Preferred SourceWhen you need a quick, fresh, and fun dish that makes everyone smile, Rainbow Veggie Rolls hit the spot. These rolls are easy to make, customizable with your favorite crisp veggies, and bring a burst of color to your plate. Whether you’re looking for a dish that’s fun to create or something that brings a splash of brightness to the table, these rolls have you covered.
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I love making Rainbow Veggie Rice Paper Rolls because they’re a breeze to prepare—you can whip up a batch in under 30 minutes. They’re an instant crowd-pleaser, with everyone drawn to their bright, fresh appearance and irresistible crunch.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Rainbow Veggie Rolls with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making this recipe easy if you follow my simple instructions.
Prep the Ingredients
Cut the carrots, cucumber (seeded), red and green bell peppers (seeded), golden beet, and avocado into thin 3-inch matchsticks. Keep cuts uniform and prep avocado last to prevent browning.
Prepare the Rice Paper Wrappers
Fill a large shallow dish or bowl with warm water. Dip one rice paper wrapper into the water for 10-15 seconds until it softens. Be careful not to over-soak, as it can become too delicate.
Add Fillings and Roll
Lay the softened rice paper wrapper on a clean, damp surface. Place a handful of spinach or mixed greens in the center. Add a few strips of carrot, cucumber, red bell pepper, green bell pepper, golden beet, and avocado slices on top.
Place veggies in the bottom third of wrapper. Fold the bottom edge of the wrapper over the filling, then fold in the sides and roll it up tightly like a burrito. Repeat with the remaining rice paper wrappers and filling ingredients.
Prepare the Hoisin Dipping Sauce
In a small bowl, whisk together hoisin sauce, soy sauce, peanut butter, lime juice, sesame oil, garlic, and ginger.
Gradually add warm water until the sauce reaches your desired consistency. Sprinkle with sesame seeds if desired.
Serve
Arrange the finished rice paper rolls on a serving platter and pair them with the hoisin dipping sauce. Serve and enjoy!
Recipe Notes and Expert Tips
I’ve included some tips to help you perfect this recipe:
- Softening the Wrappers: Dip the rice paper in warm water for no more than 15 seconds to avoid over-soaking. Over-soaked wrappers can become too fragile to handle and may tear during rolling.
- Surface Prep: Use a damp kitchen towel or cutting board to prevent sticking when assembling the rolls.
- Uniform Slices: Julienne the vegetables as evenly as possible for a neat roll and balanced bite.
- Rolling Technique: Roll tightly but gently to keep the rice paper from tearing. It’s okay if your first few rolls aren’t perfect—you’ll get the hang of it.
- Dipping Sauce Consistency: Adjust the water in the dipping sauce to get the consistency you like. A thinner sauce is great for dipping, while a thicker one can be spread inside the roll.
- Avocado Tip: Use ripe but firm avocado to prevent it from becoming too mushy when rolling.
- Storage: Keep the rolls from drying out by covering them with a damp cloth until serving.
How to Store Leftover Rainbow Veggie Rice Paper Rolls
If you have leftover rolls, keep them fresh by storing them in an airtight container in the fridge for up to 2 days.
To maintain their moisture and prevent the wrappers from drying out, place a damp paper towel over the rolls before sealing the container. This small step makes a big difference in keeping the texture just right.
What to Serve With Rainbow Veggie Rice Paper Rolls
Pair these rolls with a side of edamame, miso soup, or a fresh Asian-style salad for a complete, light meal.
More Easy Recipes for You to Try at Home
I’ve got more simple and delicious vegan recipes you’ll love.
- Buffalo Cauliflower Wings
- Baked Sweet Potato Wedges
- Vegan Egg Rolls
- Vegan Chicken Nuggets
- Vegan Buffalo Jackfruit Dip
Ingredients
For the Rolls:
- 12 rice paper wrappers
- 1 medium carrot julienned
- 1 medium cucumber julienned (seeds removed)
- 1 red bell pepper julienned
- 1 green bell pepper julienned
- 1 avocado thinly sliced
- 1 medium golden beet peeled and julienned (substitute with red beets if desired)
- 1 cup fresh spinach or mixed greens
For the Hoisin Dipping Sauce:
- ¼ cup Hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon peanut butter
- 1 tablespoon lime juice
- 1-2 tablespoons warm water
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon mixed sesame seeds to garnish optional
Instructions
For the Rolls:
- Start by soaking a rice paper sheet in warm water for 10-15 seconds until it softens up. Lay it flat on a damp, clean surface—it might feel delicate, so handle gently.12 rice paper wrappers
- Place a handful of thinly sliced veggies such as cucumber, bell pepper, carrots, and purple cabbage in the center of the rice paper. Add a few fresh herbs like mint or cilantro to give it an extra burst of flavor.1 medium carrot, 1 medium cucumber, 1 red bell pepper, 1 green bell pepper, 1 avocado, 1 cup fresh spinach or mixed greens, 1 medium golden beet
- Fold the sides of the rice paper over the filling, then roll it up snugly from the bottom to the top, keeping it tight as you go. Think of it like rolling a burrito but with a light, fresh touch.
- Repeat with the remaining rice paper sheets and veggies until you’ve made a batch of rolls.
For the Sauce:
- In a bowl, mix hoisin sauce, soy sauce, peanut butter, lime juice, sesame oil, garlic, and ginger. Whisk well, adding warm water gradually to reach your desired thickness. Sprinkle sesame seeds on top if yu like.¼ cup Hoisin sauce, 1 tablespoon soy sauce, 1 tablespoon peanut butter, 1 tablespoon lime juice, 1-2 tablespoons warm water, 1 teaspoon sesame oil, 1 clove garlic, 1 teaspoon grated fresh ginger, 1 tablespoon mixed sesame seeds to garnish
- Arrange the rolls on a serving platter and pair them with the dipping sauce. Add fresh herbs or sesame seeds as garnish for a touch of flavor and color.
Notes
- Softening the Wrappers: Dip the rice paper in warm water for no more than 15 seconds to avoid over-soaking. Over-soaked wrappers can become too fragile to handle and may tear during rolling.
- Surface Prep: Use a damp kitchen towel or cutting board to prevent sticking when assembling the rolls.
- Uniform Slices: Julienne the vegetables as evenly as possible for a neat roll and balanced bite.
- Rolling Technique: Roll tightly but gently to keep the rice paper from tearing. It’s okay if your first few rolls aren’t perfect—you’ll get the hang of it.
- Dipping Sauce Consistency: Adjust the water in the dipping sauce to get the consistency you like. A thinner sauce is great for dipping, while a thicker one can be spread inside the roll.
- Avocado Tip: Use ripe but firm avocado to prevent it from becoming too mushy when rolling.
- Storage: Keep the rolls from drying out by covering them with a damp cloth until serving.
