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!

Rainbow Vegetable Spring Rolls on a white plate with dipping sauce

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    Vegetable Spring Rolls Recipe

    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.

    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!

    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, fiber and 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

    • Cook rice noodles: According to package instructions. Drain and rinse under cold water, set aside.

    boiling rice noodles in small saucepan

    • Soak spring roll wrapper: 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.

    soaking spring roll wrapper in warm water

    • Stuff and Fold: 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.

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

    • 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.

    rolled up spring rolls on white plate

    • Make dipping sauce: Add soy sauce, chili garlic sauce, Sriracha and sesame oil to a small bowl. Whisk to combine and set aside.

    sriracha soy dipping sauce in small white bowl with mini whisk

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

    Variations

    • 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.

    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!

    More Appetizer Recipes

    Rainbow Vegetable Spring Rolls

    4.84 from 6 votes
    Rate Print
    20 Minute Rainbow Vegetable Spring Rolls. Colorful and full of flavor. Served with a Sweet and Spicy Chili Sauce.
    Servings: 8
    Prep Time: 20 minutes
    Cook Time: 0 minutes
    Total Time: 20 minutes

    Ingredients 

    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

    Instructions 

    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 Information

    Calories: 303kcalCarbohydrates: 50gProtein: 8gFat: 8gSaturated Fat: 1gCholesterol: 5mgSodium: 920mgPotassium: 449mgFiber: 5gSugar: 11gVitamin A: 7456IUVitamin C: 83mgCalcium: 65mgIron: 3mg

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