Rainbow Vegetable Spring Rolls

20 Minute Rainbow Vegetable Spring Rolls. Colorful and full of flavor. Served with a Sweet and Spicy Chili Sauce. A healthy vegetarian appetizer or dinner option!

20 Minute Rainbow Vegetable Spring Rolls | chefsavvy.com

Rainbow Vegetable Spring Rolls

After cooking all week the last thing I want to do on the weekend is cook. Therefore we end up eating out almost every weeknight. 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. A healthy collection of fresh crisp veggies layered together in rice paper and served with a sweet and spicy chili sauce.

These nutrient packed springs rolls are the perfect way to detox after a long weekend. Fresh, crispy and full of vegetables.

Vegetable Spring Rolls | chefsavvy.com

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 yellow, orange, and red bell peppers. Scallions, carrots, cabbage and my all time favorite mango were also added!

The spring rolls are paired with a sweet and spicy chili sauce that requires only 5 ingredients.

Spring Rolls | chefsavvy.com

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.

Vegetarian Spring Rolls | chefsavvy.com

Chop up a few of your favorite colorful veggies and wrap in rice paper. It’s an easier appetizer than you think. A mandolin slicer can help speed up the process of slicing your vegetables.

You can add steamed shrimp or tofu to these spring rolls if you prefer.

Rainbow Spring Rolls | chefsavvy.com

Eat them on their own or dip them in this sweet and spicy sauce.

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.

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.
  • Scallions: Vitamin K and Fiber make this a good choice for the spring rolls. Also adds a great crunch and flavor!
  • Red Cabbage: Rich in vitamins, fiber and antioxidants.

Easy Vegetable Spring Rolls | chefsavvy.com

Love this recipe? Here are more appetizer recipes to make!

Rainbow Vegetable Spring Rolls

4.84 from 6 votes
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2 (6 rolls total)
20 Minute Rainbow Vegetable Spring Rolls. Colorful and full of flavor. Served with a Sweet and Spicy Chili Sauce.


Rainbow Vegetable Spring Rolls

  • 6 spring rolls wrappers
  • 1/2 cup bell peppers I used yellow, red and orange bell peppers
  • 1/2 cup red cabbage shredded
  • 1/2 cup scallions
  • 1/2 cup mango sliced
  • 1/2 cup carrots julienne

Sweet and Spicy Chili Sauce

  • 2 tablespoons low sodium soy sauce
  • 1/4 teaspoon sweet chili garlic sauce
  • 1/2 teaspoon sriracha
  • 1/4 teaspoon honey
  • 1 tablespoon canola oil


Rainbow Vegetable Spring Rolls

  • Place 1 spring roll wrapper at a time in a bowl of warm water for 5-10 seconds until it softens up a bit. Place it on your work surface and add a handful of each veggie in the top center of the wrapper leaving enough space at the top 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. Should make about 6 rolls.
  • 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 honey to a small bowl.
  • Slowly whisk in oil in a slow and steady stream.
  • Serve immediately with the spring rolls. If the sauce separates give it a quick whisk.
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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Comments - page 2/2

  • Okay – soooo I am addicted to fresh spring rolls. Literally had them like 4 days in a row a few weekends ago. These look so good! Love how vibrant all the colors are and how well it came together. Definitely puts a twist on the original. Pinned 🙂

  • These veggie spring rolls look fantastic! I’ve never tried spring rolls before, maybe this would be a great place to start. Thanks for sharing.

  • Wowz Kelley! These look so impressive, they are genius. They would go great for lunch/afternoon snacking 🙂 They’re surprisingly simple too.

  • kelley

    Hi! I made these this weekend and subbed avocado for the mango! super yummy! Just wonder what you think about how they would hold up to make ahead ? I am hosting a party and would like to make these the day before. Do you think they would dry out or get too gummy? It was funny how much more delicious raw veggies are when presented in such a pretty way! Thanks for any input!

  • Hi Kelley!

    I would try making them the day of instead or making the day before. They do tend to dry out and become gummy when they sit for a while. I would prep all the veggies and chop them up the day before (that’s really the hardest part) and just put everything together the day of.

    Hope this helps! Love the idea of adding avocado. Will have to try.



  • kelley

    That is was my gut instinct too. Will get the prep done the day before and crank out the assembly that day.
    Thanks for the input!

  • kelley

    Just an FYI…the left over spring rolls hold up ok, a few small holes, but where the avocado touched the wrapper completely opened up. Either to acidic or too moist. The wrapper stayed nice texturally, not gummy at all. I would make ahead if I wasn’t going to use avocado, but that won’t happen! I love avocado! I would bet the mango would produce the same effect as the avocado.
    Thanks again for a yummy, fresh recipe!

  • George roso

    I’m so confused, when does the shrimp go in?

  • Hi George,

    There is no shrimp in this recipe. You can go ahead and add it in with the rest of the ingredients if you want to add shrimp.



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