Vegetable spring rolls with peanut sauce are a delicious and easy way to get a rainbow of veggies all wrapped up into one eye-popping meal.

The great thing about spring rolls is you can make them any way that suits your diet. They can be vegetarian, keto, FODMAP friendly, gluten-free, or paleo, whatever suits your desire. Spring rolls are a fantastic way to wrap up great nutrition for an appetizer or a meal. These Vegetable spring rolls with peanut sauce pack a good for you punch in every bite.

Vegetable Spring Rolls, Eat The Rainbow

Mint – antioxidants + calms the stomach
Cilantro – Vitamin C + antioxidants
Bell Pepper – vitamin C, carotenoids + fiber
Mango – vitamin C, fiber + antioxidants
Carrot – beta carotene + vitamin A
Basil – magnesium + vitamin K
Watermelon Radish – fiber + vitamin C

Why Are Spring Rolls Clear?

Spring roll wrappers are made from a paste of rice flour and water that is stamped into bamboo mats and dried. The rice paper wrappers are so thin they are translucent which means when dried they are brittle and delicate. For these Vegetable Spring Rolls with Peanut Sauce I used Three Ladies Brand rice papers.

What Is A Watermelon Radish?

The watermelon radish is a member of the mustard family, which includes arugula, broccoli, and turnips. The radish has an edible round white root with a green stem and leaves. Inside the flesh is rimmed in white with a dark pink circular pattern, resembling a watermelon; hence it’s named.

You will enjoy the radish’s crisp, sweet, mildly peppery taste. When picking out watermelon radishes, select those that are firm, without bruises or cracks. Keep them in the refrigerator vegetable drawer until ready to use.

How To Roll A Rice Paper Spring Roll

Clear a workspace on your counter or work on a large cutting board.
Layout a damp dish towel on the surface to work on.
Fill a pie pan large enough for your rice paper to completely fit in with warm water and submerge one wrapper in the water for 15 to 20 seconds.
Rub it with your hand, flip it, and rub the other side, leaving it in the water just long enough to make sure the whole rice paper wrapper gets wet. It will still feel slightly firm when you pull it out of the water, but it will continue to soften some. It takes some practice to figure out what the right amount of firmness feels like. If you leave the wrapper in the water for too long it will start sticking to itself and get too soft for you to work with.
Lay the rice paper wrapper out on the flat damp towel and place ingredients in the bottom third of the wrapper.
Be sure and place the prettiest items on the bottom since they will show on the outside of your spring roll. Layer the ingredients so you get a little bit of every ingredient in each bite. Don’t overstuff the roll, you need to leave enough space on all sides to wrap it up.

Carefully pulling the edge of the rice paper closest to you, wrap up and over the filling, tucking it under a little bit to pull the ingredients closer together.
Gently pull the left side of the wrapper over the middle, and then the right, to close up the ends of the roll, similar to a burrito roll.
Roll it up away from you, continuing to gently tuck the filling in tighter as you go. The tucking helps the roll keep a nice shape.

For more Asian inspired dishes be sure and try my Asian Noodles Lao Gan Ma. They are absolutely the best Asian noodle recipe I have ever tried, better than takeout or even some fancy restaurant. The dish has layers of sweet spicy flavors that develop a sauce you will be willing to lick the pan for.