Rainbow Spring Rolls

These Rainbow Spring Rolls are a healthy and vibrant way to enjoy a variety of fresh vegetables and herbs. They are perfect as a light and refreshing appetizer or a satisfying main dish. The colorful veggies and herbs make them visually appealing, and the peanut dipping sauce adds a burst of flavor.

Ingredients:

• 12 rice paper wrappers
• 1 cup cooked rice vermicelli noodles
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• 1/2 cup purple cabbage, thinly sliced
• 12 fresh basil leaves
• 12 fresh mint leaves
• 12 fresh cilantro leaves
• 1/2 cup cooked shrimp, peeled and deveined optional
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes optional
• Water for soaking rice paper wrappers

Instructions:

Prepare all your ingredients and set them aside

In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, minced garlic, and red pepper flakes if you like it spicy

This is your dipping sauce

Set it aside

Fill a shallow dish or wide bowl with warm water

Dip one rice paper wrapper into the water for a few seconds until it softens and becomes pliable

Place the wet rice paper wrapper on a clean surface or a damp kitchen towel

Layer a few leaves of basil, mint, and cilantro in the center of the wrapper

Add a small amount of cooked rice vermicelli noodles on top of the herbs

Next, add a few slices of red and yellow bell pepper, julienned cucumber and carrot, and some purple cabbage

You can also add cooked shrimp if desired

Fold the sides of the rice paper wrapper over the filling and then roll it up tightly, similar to rolling a burrito

Repeat the process with the remaining wrappers and filling ingredients

Serve the rainbow spring rolls with the peanut dipping sauce on the side

Enjoy your colorful and delicious Rainbow Spring Rolls!