Recipe of Appetizing Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to prepare a special dish, Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce Recipe. Great recipe for Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce. #meatless #oilless #quarantinemenuidea It's been almost four months, Sunday has become my lazy day to cook. Not because I don't want to cook.

You can have Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce using 19 ingredients and 11 steps. Here is how you cook that.

Ingredients of Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce

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

I love a good spring roll.Especially when they're packed with all my favorite veggies…and then dipped in peanut butter sauce.These rainbow spring rolls make a great appetizer, snack, lunch, or dinner.To be honest, I just like to eat these all the time! (I mean, any excuse to dip something in peanut butter sauce, right?) To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl.

Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce instructions

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!.

The rice paper rolls and veggies are definitely more Vietnamese and the peanut sauce is a Thai classic.For the sauce I use peanut butter, low-sodium soy sauce, sesame oil, Sriracha, and lime juice.It is then seasoned with garlic and ginger and a little agave nectar to sweeten things up.

Served with a spicy-sweet ginger peanut sauce.Totally vegan, gluten-free, and so healthy!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.