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We hope you got benefit from reading it, now let’s go back to rainbow vegetables rolls with peanut sriracha dipping sauce recipe. You can have rainbow vegetables rolls with peanut sriracha dipping sauce using 19 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to cook Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce:

1. Provide For the Vegetables:
2. Provide Shredded lettuce
3. Use Shredded purple cabbage
4. Get Red bell pepper cut it into thin matchsticks
5. Take Green bell peppers (jalapeño) cut it into thin matchsticks
6. Use Cut celery into lengthwise
7. Prepare Cut mango into lengthwise (you can replace it with avocado)
8. Get Chopped cilantro and basil
9. Take To wraps:
10. Use Rice paper wrappers (you can find at Asian store)
11. Prepare Note: In this recipe I used two sheets of rice paper wrappers in every roll
12. Take For Peanut Sriracha sauce:
13. Get 2-3 tbsp creamy peanut butter
14. Prepare 1-2 tsp sugar (depending how much sweetness you like)
15. You need 1/2 tsp cayennes powder (optional)
16. Prepare to taste Soy sauce
17. Use 1-2 tsp or more lemon juice (you can replaced it with rice vinegar)
18. Use Sriracha (optional)
19. You need Water as needed (sorry I didn’t measure the water, I just added little by little until I reach the right consistency)

Instructions to make Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce:

1. To prepare the dipping sauce: Simply add all the sauce ingredient in the blender except lemon juice, then add water. Blend it until smooth. If it isn’t enough water, then add a little water at a time until you reach the consistency you want. Add lime juice, and taste it. Set asides.
2. To set up the spring roll station: Fill a large bowl with warm water to soaked/wet the rice paper sheets.
3. Usually I arranged all my vegetables like this. It makes it easier for me to reach them.
4. Prepared two plates. One for rolling and another one to put the rolls after rolled.
5. To roll: Quickly dip two sheets of rice papers (you can use one sheet)in the lukewarm water to moisten the entire surface of the paper.
6. Lay the wet rice papers on the plate. Place the shredded lettuce close to the bottom edge of the paper, then continue arrange a small pinch each of the vegetables.
7. Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll, fold in the right and left sides, then finish rolling up the spring roll all the way to the end.
8. Repeat the rolling process with the rest of the ingredients. Then cut the spring rolls into 2 or 4 depending on the length of the rolls you made. (Mine, I cut each roll into 4 sizes of sushi rolls)
9. Lastly plating your vegetables rolls beautifully, and serve with peanut sauce (I added the sriracha into peanut sauce just before serving, and mixed it together).
10. Your vegetables rolls are ready, Enjoy!
11. HappyCooking!

Typically, spring rolls are dipped either in a hoisin sauce made with peanut butter or a light and tangy fish sauce made with lime juice, garlic and chiles. Serve right away with the Sriracha-mayo dipping sauce. You can also wrap the spring rolls individually in plastic wrap and eat them within a few hours; the plastic wrap helps keep them from becoming soggy or. Homemade Fresh Summer Rolls with Easy Peanut Dipping Sauce are healthy, adaptable, and make a wonderful light dinner, lunch, or appetizer. This sauce is the perfect accompaniment to chicken skewers, noodle/veggie bowls, or raw vegetables.

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