Rainbow Spring Rolls with Peanut Dipping Sauce
These Rainbow Spring Rolls with Peanut Dipping Sauce are fresh, colorful, and packed with crisp vegetables, tender tofu, and a creamy peanut sauce that makes every bite satisfying. They are light enough to serve as an appetizer or snack, yet filling enough to enjoy for lunch or a simple dinner. If you love rice paper spring rolls from restaurants, this homemade version is a great way to bring that same fresh flavor into your own kitchen.
Rice paper spring rolls may look delicate, but they are surprisingly easy to make once you understand the basic rolling method. The key is to soften the rice paper just until it becomes pliable, add a modest amount of filling, and roll everything tightly without overstuffing. After one or two rolls, the process becomes simple and enjoyable.
This recipe focuses on a rainbow of vegetables, including purple cabbage, carrots, red peppers, spinach, green onion, and cilantro. The tofu adds protein and a savory element, especially after it is cooked until golden and tossed with soy sauce, honey, and sesame oil. If you prefer, you can use another protein such as tempeh or chicken, or skip the protein and make the spring rolls entirely vegetable-based.
The peanut dipping sauce is rich, slightly spicy, and quick to mix together. Peanut butter gives it a creamy base, hoisin sauce adds sweetness and depth, sesame oil brings a nutty flavor, and chili flakes add gentle heat. Serve the sauce on the side so each roll can be dipped generously before eating.
These homemade rainbow spring rolls are best enjoyed fresh, when the vegetables are crisp and the rice paper is soft. They are ideal for warm days, healthy meal prep, casual gatherings, or anytime you want a colorful dish that feels both nourishing and fun to eat.
Rainbow Spring Rolls with Peanut Dipping Sauce
- Author: Jess
- Prep Time: 45 mins
- Cook Time: 0 mins
- Total Time: 45 mins
- Yield: 10
- Category: Main/Appetizer
- Method: Cook
- Cuisine: Asian
Description
Fresh rainbow spring rolls filled with crisp vegetables and golden tofu, served with a creamy peanut dipping sauce. This recipe is colorful, flexible, and perfect as a healthy appetizer, light meal, or snack.
Ingredients
- Peanut Sauce:
- 2 tbsp peanut butter
- 1 tbsp water
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp chili flakes
- Tofu:
- 1 package of organic tofu
- 2 tbsp avocado oil
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp honey
- Rice Paper Rolls:
- Rice paper wrappers
- 1/2 cup purple cabbage, shredded
- 1/2 cup shredded carrots
- 1/2 cup sliced red peppers
- 1/2 cup spinach leaves
- 1/2 cup chopped green onion
- 1/4 cup fresh cilantro
Instructions
- Prepare the peanut dipping sauce first. Add the peanut butter, water, hoisin sauce, sesame oil, and chili flakes to a bowl.
- Mix until smooth and creamy, then set the sauce aside while you prepare the spring roll filling.
- Drain the tofu, pat it dry with a paper towel, and slice it into strips.
- Heat the avocado oil in a frying pan over medium heat.
- Add the tofu strips and cook until golden on each side.
- While the tofu cooks, stir together the soy sauce, honey, and sesame oil in a bowl.
- Once the tofu is cooked, toss it in the soy sauce mixture until evenly coated. Set aside.
- Prepare the vegetables so everything is sliced, shredded, and ready before you begin rolling.
- Soak one rice paper wrapper in warm water until it becomes pliable, about 30 seconds to 1 minute.
- Place the softened rice paper wrapper flat on a large plate.
- Arrange a small mound of vegetables and tofu in the center of the wrapper. Do not overfill, as this can make the roll difficult to seal.
- Position the filling vertically in front of you. Fold the top and bottom of the rice paper over the filling and gently press down.
- Turn the plate 90 degrees. Fold one side of the wrapper over the filling, tuck it in as tightly as possible, then fold in the sides and continue rolling until sealed.
- Repeat with the remaining wrappers and filling. Cut the spring rolls if desired and serve with the peanut dipping sauce.
Notes
For the best texture, avoid soaking the rice paper for too long. It should be flexible but not overly soft when you begin filling it. The wrapper will continue to soften as it sits on the plate.
Keep the filling portions small so the rolls stay neat and easy to eat. You can change the vegetables based on what you enjoy, as long as they are thinly sliced or shredded for easy rolling.
Nutrition
- Serving Size: 1 roll
- Calories: 55
- Sugar: 3g
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g