Name: Rainbow Veggies Rice Paper Rolls
Prep time: 30 min
Total time: 30 min
Ingredients: 12 rice paper wrappers; 1 medium carrot, julienned; 1 red bell pepper, julienned; 1 green bell pepper, julienned; 1 cucumber, seeded and julienned; 1 golden beet (or red beet), peeled and julienned; 1 avocado, thinly sliced; 1 cup baby spinach or mixed greens; Fresh herbs (mint, cilantro, basil), a handful; For the dipping sauce:; ¼ cup hoisin sauce; 1 tbsp soy sauce or tamari; 1 tbsp peanut butter; 1 tbsp lime juice; 1 tsp sesame oil; 1 clove garlic, minced; 1 tsp fresh ginger, grated; Warm water as needed to thin; 1 tbsp sesame seeds to garnish

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I’m sharing my take on Rainbow Veggies Rice Paper Rolls, vibrant Vietnamese-style spring rolls packed with crisp, colorful vegetables like carrots, bell peppers, cucumber, avocado, golden beet, and greens. They’re vegan, gluten-free, no cooking required, and perfect for light meals or snacks.

Rainbow Veggies Rice Paper Rolls

Why You’ll Love This Recipe

I love how these rolls showcase fresh produce in every bite—they’re crunchy, natural, and refreshingly easy. There’s no cooking involved, and the combination of creamy avocado, crisp vegetables, and a savory hoisin‑peanut dipping sauce makes them satisfying and colorful. They’re ideal for meal prep, lunch, or entertaining.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Rice paper wrappers
• Mixed greens or baby spinach
• Carrot, julienned
• Cucumber, julienned (seeds removed)
• Red and green bell peppers, julienned
• Golden beet (or red beet), julienned
• Avocado, thinly sliced
• Optional: fresh herbs like mint or cilantro
• Hoisin sauce, soy sauce, peanut butter, lime juice, sesame oil, garlic, ginger—ingredients for the dipping sauce

directions

• Prepare all vegetables by cutting them into thin, even strips and slice avocado thinly.
• Fill a shallow dish with warm water; dip one rice paper wrapper for about 10–15 seconds until just pliable. Lay it flat on a damp surface.
• Place a small handful of greens in the center, then layer carrot, cucumber, bell peppers, beet, avocado, and herbs if using.
• Fold the bottom edge over, tuck in the sides, and roll up tightly like a burrito. Repeat for remaining wrappers.
• In a small bowl, whisk together hoisin, soy sauce, peanut butter, lime juice, sesame oil, garlic, and ginger. Thin with warm water until desired consistency; sprinkle with sesame seeds.
• Serve rolls immediately alongside the dipping sauce.

Servings and timing

I found this recipe yields 6 servings (makes about 12 rolls). Prep time is approximately 30 minutes, with no cook time, so total time is around 30 minutes.

Variations

I often try a few tweaks:
• Add cooked vermicelli noodles or edamame for extra heartiness.
• Include baked tofu, tempeh, or lentils to boost protein.
• Change up herbs—Thai basil or mint bring brightness.
• Swap golden beet for red beets, mango, or thinly sliced radish for visual and flavor variety.
• Use brown rice wrappers for a nuttier taste and sturdier texture.

storage/reheating

I store the rolls in a single layer in an airtight container, lined and covered with damp paper towels to prevent drying. They keep in the fridge for up to 6 hours. I prefer them fresh—refrigeration longer tends to firm the wrappers. Store dipping sauce separately until serving.

FAQs

Can I pack these rice paper rolls for lunch?

I can—they’re great for lunch if I wrap each roll in parchment or layer them with damp towels in a non-sticky container. I keep the dipping sauce separate for freshness.

Why do my rice paper rolls tear or stick?

I’ve noticed that soaking the rice paper too long or using a dry surface causes tearing. I dip for only 10–15 seconds and lay them on a damp towel or board for easiest rolling.

How can I prevent rolls from sticking to each other in storage?

I place finished rolls spaced apart or separate each with parchment or lettuce leaves inside the container to keep them from sticking.

What dipping sauce works best with these rolls?

I use a hoisin‑peanut sauce made from hoisin, soy sauce, peanut butter, lime juice, sesame oil, garlic, and ginger—adjusted with water for consistency and finished with sesame seeds.

Can I use frozen vegetables or omit avocado?

I prefer fresh veggies for crunch and color. Frozen vegetables may turn soggy. You can omit avocado if needed, or swap in thin mango slices for creamy texture.

Conclusion

I’ve found these Rainbow Veggies Rice Paper Rolls to be a fresh, fun, and healthy way to enjoy a rainbow of produce with minimal effort. They’re vegan, gluten‑free, visually stunning, and satisfying with that hoisin‑peanut dip. I make them often for lunch, snack prep, or entertaining—they’re always a hit.