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Rainbow Spring Rolls | Well and Full | #vegan #recipe

Rainbow Spring Rolls w/ Spicy Sesame Sauce

These healthy, raw spring rolls are delicious paired with a mouthwatering, spicy sesame sauce. Perfect for a light dinner or lunch on the go!
5 from 1 vote
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Prep Time 20 minutes
Total Time 20 minutes
Servings 16 -20 Spring Rolls

Ingredients
  

Spring Rolls

  • 1 Small Yellow Bell Pepper cut into thin strips
  • 1 Small Orange Bell Pepper cut into thin strips
  • 6-7 Scallions cut into thin strips
  • 1 Cross Section of Purple Cabbage cut into thin strips
  • 1 Package Rice Paper Wrappers

Spicy Sesame Sauce

  • 3 Two-inch Scallion Bottoms the white part
  • 1/4 Cup Shoyu or Tamari soy sauce
  • 1/3 Cup Water
  • 2 Tbs Tahini
  • 1 Tbs Maple Syrup
  • 1/2 Tbs Sesame Oil
  • 1 Tsp Grated Fresh Ginger
  • 2 Tsp Sriracha

Instructions
 

  • Prep veggies by cutting them into thin strips, about 1/4 inch wide and 3-4 inches long. With scallions, use only the green parts for the spring rolls. Save the white bottoms for the sauce.
  • Fill a large bowl with warm water. To prep rice paper rolls, soak in the warm water for about 20 seconds. Then, take out of water and start filling with vegetables. Roll the rice paper rolls as you would a burrito. No worries if any of the rice paper rolls break - just start over with a new one. They can take a while to get used to!
  • Continue rolling spring rolls until out of veggies.
  • To make the sauce, combine all ingredients in a blender and blend until smooth.
  • Serve spring rolls with sauce. Enjoy!