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Rainbow Veggie Rolls: Fresh vegetable spring rolls with colorful strips of carrots, cucumbers, and peppers wrapped in rice paper, served with a bowl of dipping sauce.

Easy Rainbow Veggie Rice Paper Rolls

Rainbow Veggie Rice Paper Rolls are quick to make, customizable with fresh veggies, and add a burst of color to any table. They’re perfect for gatherings or solo meals, offering a bright, crunchy, and satisfying option. With minimal prep and no cooking needed, these rolls bring freshness and ease to your kitchen. Make them your own, and enjoy a dish that’s as fun to create as it is to eat.
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Prep Time: 30 minutes
Total Time: 30 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: Rainbow Veggie Rolls
Servings: 6
Calories: 249kcal
Author: Mandy Applegate

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
US Customary - Metric

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.

Nutrition

Calories: 249kcal | Carbohydrates: 37g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 609mg | Potassium: 491mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2959IU | Vitamin C: 50mg | Calcium: 63mg | Iron: 2mg
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