You can fill your rolls with whatever you like but for this recipe, it is all about getting all the colors of the rainbow in one bite. We have red peppers, orange carrots, yellow peppers, green avocados, and purple cabbage.

Rainbow Spring Rice Paper Rolls With Peanut Dipping Sauce [Vegan]



For the Peanut Dipping Sauce:

  • 1/2 cup peanut butter
  • 1/4 cup tamari
  • 1/2 teaspoon garlic powder, or more to taste
  • 1/2 teaspoon ground ginger, or more to taste
  • 2 tablespoons coconut sugar

For the Rainbow Spring Rice Paper Rolls:

  • Rice papers
  • Rice vermicelli
  • Red peppers
  • Orange carrots
  • Yellow peppers
  • Avocados
  • Purple cabbage


For the Peanut Dipping Sauce:

  1. Whisk all ingredients together. Pour into a small bowl and dip at will.

For the Rainbow Spring Rice Paper Rolls:

  1. Prep all of your ingredients before you start making rolls including making the rice vermicelli if you are using it. When it is ready, drain the cooking water.
  2. Dip the rice papers into a shallow bowl filled water. (It usually explains this on the package but they come hard and soaking them for a minute makes them pliable.)
  3. Lay the paper down and start to stack the vegetables on top of each other at the bottom of the circle toward you. Add a bunch of vermicelli and then fold up the bottom over the pile. Fold in the sides and then keep rolling. It is like a burrito and it will take one or two to get the hang of it.
  4. Make all of the rolls you want and serve with the dipping sauce. Enjoy!


Unless you make a dozen rolls, there will most likely be sauce leftover. Use it in a stir fry or make more rolls. You can also freeze the sauce and use at a later date. This is not an exact science in terms of how many rolls to make. Just cut up the vegetables and make one bunch of vermicelli and make rolls until I run out of filling.