Name: Rainbow Spring Rolls with Ginger Peanut Sauce
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Gluten-Free, Indonesian-Inspired, Thai-Inspired, Vegan, Vietnamese-Inspired
Ingredients: 7-8 rice spring roll papers; 1 medium beet ((skin removed and finely grated)); 1/2 yellow and red pepper ((seeded // thinly sliced)); 1 cup carrots ((thinly sliced)); 1 ripe mango ((cubed*)); 1 large bunch mint leaves; 1 large bunch cilantro ((cut from stems)); 8 ounces extra-firm tofu or cooked vermicelli noodles; 1/2 cup salted natural peanut or almond butter; 1 1/2 Tbsp soy sauce ((tamari for gluten-free eaters)); 2-3 Tbsp brown sugar or maple syrup ((add to taste)); 1/2 medium lime, juiced; 1/2 tsp chili garlic sauce; 1/2 tsp fresh grated ginger ((optional)); Hot water ((to thin))

From the recipe box

Rainbow Spring Rolls with Ginger Peanut Sauce

Yield8

Prep30 min

Cook—

Total30 min

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Ingredients

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Step by step

Method

6 steps

1
Make the sauce: whisk the peanut butter, soy sauce, brown sugar or maple syrup, lime juice, chili garlic sauce, and ginger, then add hot water a little at a time until it's smooth and dippable. Taste and adjust the sweetness.
2
If using tofu, pat it very dry and slice it into thin strips. If using vermicelli, cook it according to the package, then rinse under cool water and drain well.
3
Set out the beet, peppers, carrots, mango, mint, cilantro, and tofu or noodles so everything is within reach.
4
Fill a wide shallow dish with warm water. Dip one rice paper for about 10 seconds, until just pliable, and lay it on a damp cutting board.
5
Lay a few mint and cilantro leaves on the bottom third, then a small pile of each filling, keeping the beet in the middle so it doesn't stain the wrapper. Fold the bottom up, fold in the sides, and roll up snugly. Repeat with the rest.
6
Serve right away with the ginger peanut sauce.

Rainbow Spring Rolls with Ginger Peanut Sauce