Easiest Way to Make Award-winning Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce

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The ingredients needed to make Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce:

1. Make ready For the Vegetables:
2. Get Shredded lettuce
3. Prepare Shredded purple cabbage
4. Get Red bell pepper cut it into thin matchsticks
5. Make ready Green bell peppers (jalapeño) cut it into thin matchsticks
6. Make ready Cut celery into lengthwise
7. Get Cut mango into lengthwise (you can replace it with avocado)
8. Get Chopped cilantro and basil
9. Make ready To wraps:
10. Make ready Rice paper wrappers (you can find at Asian store)
11. Take Note: In this recipe I used two sheets of rice paper wrappers in every roll
12. Make ready For Peanut Sriracha sauce:
13. Get 2-3 tbsp creamy peanut butter
14. Take 1-2 tsp sugar (depending how much sweetness you like)
15. Make ready 1/2 tsp cayennes powder (optional)
16. Make ready to taste Soy sauce
17. Prepare 1-2 tsp or more lemon juice (you can replaced it with rice vinegar)
18. Take Sriracha (optional)
19. Get Water as needed (sorry I didn’t measure the water, I just added little by little until I reach the right consistency)

To be honest, I just like to eat these all the time! (I mean, any excuse to dip something in peanut butter sauce, right?) Directions: To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Mix peanut butter, sweet chili sauce, lime juice or brown rice vinegar, tamari, and sriracha sauce. So fresh, crisp and served with a spicy-sweet ginger peanut sauce! A satisfying, quick and healthy meal.

Steps to make Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce:

1. To prepare the dipping sauce: Simply add all the sauce ingredient in the blender except lemon juice, then add water. Blend it until smooth. If it isn’t enough water, then add a little water at a time until you reach the consistency you want. Add lime juice, and taste it. Set asides.
2. To set up the spring roll station: Fill a large bowl with warm water to soaked/wet the rice paper sheets.
3. Usually I arranged all my vegetables like this. It makes it easier for me to reach them.
4. Prepared two plates. One for rolling and another one to put the rolls after rolled.
5. To roll: Quickly dip two sheets of rice papers (you can use one sheet)in the lukewarm water to moisten the entire surface of the paper.
6. Lay the wet rice papers on the plate. Place the shredded lettuce close to the bottom edge of the paper, then continue arrange a small pinch each of the vegetables.
7. Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll, fold in the right and left sides, then finish rolling up the spring roll all the way to the end.
8. Repeat the rolling process with the rest of the ingredients. Then cut the spring rolls into 2 or 4 depending on the length of the rolls you made. (Mine, I cut each roll into 4 sizes of sushi rolls)
9. Lastly plating your vegetables rolls beautifully, and serve with peanut sauce (I added the sriracha into peanut sauce just before serving, and mixed it together).
10. Your vegetables rolls are ready, Enjoy!
11. HappyCooking!

So fresh, crisp and served with a spicy-sweet ginger peanut sauce! A satisfying, quick and healthy meal. Divide the rest of the vegetables, green onions and herbs among the leaves. Drizzle each with a teaspoon of spicy peanut sauce. To roll the leaves: Fold the bottom (stem side) and the top toward the middle.

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