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–+ servings
Fresh rice-paper vegetable spring rolls on a plate with peanut dipping sauce

Rainbow Veggie Spring Rolls

Fresh rice-paper rolls packed with colorful vegetables, tofu, and taro, served with a creamy peanut-sesame dipping sauce—light, vibrant, and satisfying.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Appetizer, Lunch
Cuisine Asian, Vietnamese
Servings 8 rolls
Calories 138 kcal

Equipment

  • Chef's Knife
  • Julienne peeler or mandolin
  • Air fryer
  • Cutting Board
  • Mixing bowls
  • Shallow dish or pie plate
  • Damp towel

Ingredients
  

Main Ingredients

  • 8 rice-paper wrappers (22 cm)
  • 2 oz rice-vermicelli noodles cooked and rinsed
  • 1 cup julienned taro lightly steamed 3 minutes
  • ¾ cup shredded red cabbage
  • 1 medium carrot match-sticked and pickled in 1 Tbsp rice vinegar + ½ tsp sugar
  • ½ English cucumber seeded and julienned
  • ½ ripe avocado sliced
  • 8 fresh mint leaves
  • 8 cilantro sprigs
  • 4 oz extra-firm tofu pressed, cubed, marinated in soy sauce & sesame oil, then air-fried

Peanut-Sesame Dipping Sauce

  • 3 tbsp natural peanut butter
  • 1 tbsp hoisin sauce
  • 1 tbsp lime juice freshly squeezed
  • 2 tsp maple syrup
  • 1 tsp toasted sesame oil
  • 1-2 tbsp warm water as needed to thin sauce

Instructions
 

  • Prepare all ingredients and organize your work surface with a damp towel-lined tray and a wide bowl of warm water (100°F).
  • Soak one rice-paper wrapper in warm water for 8 seconds until pliable, then lay it on a clean cutting board or towel.
  • Arrange mint, vermicelli noodles, cabbage, taro, carrot, cucumber, tofu, avocado, and cilantro in a line across the lower third of the wrapper.
  • Fold the bottom edge over the filling, then fold in the sides and roll tightly upward to seal.
  • Repeat with remaining wrappers and filling ingredients.
  • For the sauce, whisk peanut butter, hoisin, lime juice, maple syrup, and sesame oil. Add warm water a little at a time until smooth.
  • Serve rolls cut in half with dipping sauce on the side.

Notes

Cover prepared rolls with a damp towel if making ahead. Refrigerate up to 4 hours. For a crispy version, lightly oil rolls and air-fry at 390°F for 6 minutes, turning once.

Nutrition

Calories: 138kcalCarbohydrates: 21gProtein: 6gFat: 4.5gSaturated Fat: 0.7gSodium: 220mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 120IUVitamin C: 20mgCalcium: 60mgIron: 1.8mg
Keyword Fresh, Rice Paper, Spring Rolls, Tofu, Vegetarian
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