Rainbow Spring Rolls with Ginger Peanut Sauce


Rainbow Spring Rolls with Ginger Peanut Sauce


  1. Prep veggies and set aside for easy assembly. For the beet, I used this mandolin. You can find all of our Simple Kitchen Essentials here.

  2. Bring 3 cups water to a boil in a saucepan or kettle and set aside to cool slightly for cooking rice papers.

  3. Prepare peanut sauce by adding all ingredients except water to a mixing bowl and whisking. Add hot water 1 Tbsp at a time and whisk until desired consistency is achieved (should be pourable but thick). Set aside.

  4. Add hot water to a large shallow dish (skillet works well) and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.

  5. Once soft, transfer to a clean, slightly damp surface (I prefer a wooden cutting board), and gently smooth out into a circle.

  6. Add your prepped ingredients and a healthy handful each cilantro and mint (and any other desired fillings). Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed (like a burrito). Place on a serving plate and top with a room temperature damp towel to keep fresh. Brushing the springrolls lightly with oil will kee them from sticking to each other.

  7. Repeat process until all toppings are used. Serve with dipping sauce and siracha, if desired.

  8. Store leftovers covered in the fridge for up to a couple days, though best when fresh.


  • 7-8 rice spring roll papers

  • 1 medium beet (skin removed and finely grated)

  • 1/2 yellow and red pepper (seeded // thinly sliced)

  • 1 cup carrots (thinly sliced)

  • 1 ripe mango (cubed) or avocados (cubed) if storing over night. The acidity of the mango will eath through the rice paper.

  • 1 large bunch mint leaves

  • 1 large bunch cilantro (cut from stems)

  • 8 ounces extra-firm tofu, cooked vermicelli noodles or 1 cup cooked quinoa if you don't want to use tofu