Recipe of Flavorful Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, rainbow vegetables rolls with peanut sriracha dipping sauce. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook rainbow vegetables rolls with peanut sriracha dipping sauce using 19 ingredients and 11 steps. Here is how you cook it.

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

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

Instructions 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!

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