Vegetable Spring Rolls

These fresh vegetable spring rolls are colorful, full of flavor and healthy! Served with a sweet and spicy chili sauce, these homemade spring rolls are a healthy vegetarian appetizer or lunch option!

If you like these rainbow vegetable spring rolls, then you’ve got to try my baked shrimp egg rolls and my egg roll in a bowl!

Rainbow Vegetable Spring Rolls on a white plate with dipping sauce

Vegetable Spring Rolls Recipe

After cooking all week, the last thing I want to do on the weekend is cook. Therefore, we end up eating out almost every weekend night. And when I eat out, I have to get the greasiest, cheesiest, highest caloric option. (When in Rome right?)

Well, when the work week rolls back around, I try to hop back onto the healthy eating train. I started my week off with these rainbow vegetable spring rolls to help me get back on track. They’re a healthy collection of fresh crisp veggies layered together in rice paper and served with a sweet and spicy chili sauce. And they’re a cinch to make!

Beautiful, colorful, and super crunchy. These are super fun to make. Perfect for lunch, dinner or as a snack. Add in your favorite vegetables. I added bell peppers, lettuce, carrots, cabbage and my all time favorite mango were also added! These rainbow vegetable spring rolls are paired with a sweet and spicy chili sauce that requires only 5 ingredients.

the author holding a Rainbow Vegetable Spring Roll and dipping it into the sauce with more rolls on a white plate

Why You’ll Love This Recipe

  • These nutrient-packed springs rolls are the perfect way to detox after a long weekend. Fresh, crispy, and full of fresh vegetables!
  • No-cook, gluten-free, and naturally vegan. You can find these rice paper wrappers at specialty Asian stores or online here
  • They make a wonderful lunch on the go.
  • Speed up the process of slicing your vegetables with a mandolin slicer or the shredding attachment in your food processor.

What Are In Spring Rolls?

Vietnamese style spring rolls are loaded with tons of fresh veggies and sometimes even fruit. The vegetables get rolled up into a spring roll wrapper made of rice paper and are typically served as an appetizer with a side of dipping sauce! 

Rainbow Vegetable Spring Rolls on a white plate with dipping sauce

Nutritional Breakdown

Here’s a nutrition breakdown of these Rainbow Vegetable Spring Rolls:

  • Mango: High in vitamins C & A. The large amounts of vitamin C act as a great immune booster.
  • Carrots: Loaded with antioxidants and a great source of Vitamin A.
  • Bell Peppers: Packed full of vitamins and fiber. Also a great source of antioxidants.
  • Red Cabbage: Rich in vitamins, fiber and antioxidants.

thinly sliced fruits and vegetables like cabbage, bell pepper, carrots, and mango on a white plate with basil and cilantro

How To Make Spring Rolls

Rice paper wrappers are easy to work with. All you need to do is place the wrapper in a bowl of warm water for 5-10 seconds until it softens up a bit. Place it on your work surface and add the filling in the top center. Fold the edge closest to you over the toppings, and tuck the sides in and over the portion you just rolled. Roll forward making sure to keep the spring roll tight.

These rainbow vegetable spring rolls will hold up well in an airtight container in the fridge for two days. I recommend pre-slicing all of your veggies ahead of the week and assembling as needed with fresh rice paper for optimal results as the prepared rice paper can tear or dry out sitting in the fridge.

Serve these fresh spring rolls with my sweet and spicy chili sauce or my peanut dipping sauce!

TIP: I have found the thinner you cut your veggies the easier it makes these spring rolls to eat!


  • Herbs: Thai basil, mint or scallions would all be great in this!
  • Vegetables: Spinach, cabbage or cucumber can be used.
  • Fruit: Avocado, peach, or melon can be used in place of the mango.

the filling for these Rainbow Vegetable Spring Rolls inside of a rice paper wrapper before being rolled up

Tips and Variations

  • Craving some more crunch in these rainbow vegetable spring rolls? Add some crispy chow mein noodles or quickly fry some of the rice noodles until they’ve puffed up and add those to the spring roll filling!
  • You can add steamed shrimp, grilled chicken, or tofu to these spring rolls if you want more protein.
  • Change up the fruit and veggies to best suit your taste or what you have on-hand! This is a great way to clean out the fridge.
  • Or make them spicy with some thinly sliced jalapeños, a sprinkle of cayenne pepper, or serve with some Sriracha!

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Rainbow Vegetable Spring Rolls

4.84 from 6 votes
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8
20 Minute Rainbow Vegetable Spring Rolls. Colorful and full of flavor. Served with a Sweet and Spicy Chili Sauce.


Rainbow Vegetable Spring Rolls

  • 2 ounces vermicelli noodles, uncooked
  • 8 spring rolls wrappers
  • 1/2 cup red bell peppers, julienne
  • 1/2 cup purple cabbage, shredded
  • 1/2 cup mango, julienne
  • 1/2 cup carrots, julienne
  • 1/2 cup cilantro
  • 1/2 cup basil
  • 1/2 cup iceberg lettuce, shredded

Sweet and Spicy Chili Sauce

  • 2 tbsp low sodium soy sauce
  • 2 tbsp sweet thai chili sauce
  • 1/2 tsp sriracha
  • 1 tsp sesame oil



Rainbow Vegetable Spring Rolls

  • Prepare noodles according to package instructions. Drain and rinse under cold water, set aside.
    Meanwhile add warm water to a shallow wide bowl. A pie pan or cake pan would also work!
    Place 1 spring roll wrapper at a time in a bowl of warm water for 5-10 seconds until it softens up a bit. It will continue to soften as it sits on the towel. If you keep it in for any longer than that it will start to fall apart.
  • Place the egg roll wrapper on a damp paper towel (this prevents it from sticking) and add a handful of each veggie in the center of the wrapper leaving enough space at the top and sides to roll. (Do not over stuff)
    Fold the edge closest to you over the toppings and tuck the sides in and over the portion you just rolled. Roll away from you making sure to keep the spring roll tight. Repeat until you have used up all of the filling.
  • Serve immediately with the Sweet and Spicy Chili Sauce. Cover with a damp cloth so they do not stick together if you won't be serving them right away.

Sweet and Spicy Chili Sauce

  • Add soy sauce, chili garlic sauce, Sriracha and sesame oil to a small bowl. Whisk to combine and set aside.
Nutrition Facts
Rainbow Vegetable Spring Rolls
Amount Per Serving
Calories 303 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 920mg40%
Potassium 449mg13%
Carbohydrates 50g17%
Fiber 5g21%
Sugar 11g12%
Protein 8g16%
Vitamin A 7456IU149%
Vitamin C 83mg101%
Calcium 65mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: Vietnamese
Keyword: Healthy Recipes, Rainbow Vegetable Spring Rolls, Sweet and Spicy Chili Sauce, Vegetarian Recipes

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