Rainbow Spring Rolls with Sweet and Spicy Dipping Sauce

These rainbow spring rolls are beautiful, delicious, and easy to make! Packed with fresh vegetables and dunked into the sweet and spicy dipping sauce, these spring rolls are a perfect snack, appetizer, or compliment to your dinner entrée. Yum!

Rainbow Spring Rolls with Sweet and Spicy Dipping Sauce

This is one of those recipes that looks complicated, but nothing could be further from the truth. If you can peel and chop, you are in! These are great with Asian food, served at a party as an appetizer, or if you want a vegetarian lunch. Low-cal but with a satisfying crunch and a sweet and sour taste.

Rainbow Spring Rolls with Sweet and Spicy Dipping Sauce Notes:

● To julienne the vegetables simply means to cut them into long thin strips, so they look like a matchstick.

● Rice paper wrappers can be found in the Asian food section of your grocery store, or at Asian food markets.

● When peeling your mango, you may want to do it with a knife instead of pulling the skin off. The knife will be smoother, and the pulling can result in strings of mango. However, if you like springs of mango, go for it!

Rainbow Spring Rolls with Sweet and Spicy Dipping Sauce Ingredients:

Rainbow Spring Rolls Ingredients:

● 5 small Carrots
● 1 cup Red Cabbage
● ½ large English Cucumber
● ½ large Ripe Mango
● 10 long Chives
● 6 9″ Rice Paper Wrappers
● Water

Dipping Sauce Ingredients:

● 3 TBSP Soy Sauce
● 2 TBSP Honey
● 1 Garlic Clove, minced
● ⅛ tsp Ground Ginger
● ⅛ tsp Cayenne Pepper
● 1 tsp chopped Cilantro
● ⅛ tsp Salt
● ¼ tsp Ground Black Pepper

Rainbow Spring Rolls with Sweet and Spicy Dipping Sauce Mise en Place:

● Peeler
● Grater
● Cutting Board
● Knife
● Measuring Cup
● Measuring Spoon
● Pot (or bowl)
● Small Bowl
● Spoon

Rainbow Spring Rolls with Sweet and Spicy Dipping Sauce Directions:

1. Wash all the vegetables.
2. Peel five small carrots and roughly julienne them.
3. Shred cabbage to make one cup.
4. Julienne ½ of an English cucumber into the same size as the carrots.
5. Cut one mango in half, avoiding the pit. Peel off skin (I find it easier to use a knife rather than to pull it off, as pulling it causes it to be stringy.) Cut into strips, about the size of carrots and cucumber.
6. Cut 10 chives in half, or thirds, depending on size, to maintain similar size to all other cut vegetables.

7. Place rice paper wrapper into warm water for 5-10 seconds.
8. Place rice paper on a plate.
9. Add 1/6th of each item onto the center of the wrapper, a bit toward the bottom.

10. The wrapper should now be pliable and “gummy.”
11. Take one side and pull over the middle.
12. Do the same with the other side.
13. Bring the bottom up.
14. Roll up until wrapped.

15. To make the dipping sauce:
16. Combine three tablespoons of soy sauce, two tablespoons of honey, one minced garlic clove, ⅛ teaspoon of ground ginger, ⅛ teaspoon of cayenne pepper, one teaspoon of chopped cilantro, ⅛ teaspoon of salt, and ¼ teaspoon of ground black pepper in a small bowl. Mix until the honey had dissolved.

17. Pour the sweet and spicy dipping sauce into a serving bowl, and serve with the prepared rainbow spring rolls.

Yield: 6

Rainbow Spring Rolls with Sweet and Spicy Dipping Sauce

Print

Rainbow Spring Rolls with Sweet and Spicy Dipping Sauce. These rainbow spring rolls are beautiful, delicious, and easy to make! Packed with fresh vegetables and dunked into the sweet and spicy dipping sauce, these spring rolls are a perfect snack, appetizer, or compliment to your dinner entrée. Yum!

Prep Time 15 minutes

Cook Time 1 minute

Total Time 16 minutes

Ingredients

• 5 small Carrots
• 1 cup Red Cabbage
• ½ large English Cucumber
• ½ large Ripe Mango
• 10 long Chives
• 6 9" Rice Paper Wrappers
• Water
• 3 TBSP Soy Sauce
• 2 TBSP Honey
• 1 Garlic Clove, minced
• ⅛ tsp Ground Ginger
• ⅛ tsp Cayenne Pepper
• 1 tsp chopped Cilantro
• ⅛ tsp Salt
• ¼ tsp Ground Black Pepper

Instructions

1. Wash all the vegetables.
2. Peel five small carrots and roughly julienne them.
3. Shred cabbage to make one cup.
4. Julienne ½ of a English cucumber into the same size as the carrots.
5. Cut a mango in half, avoiding the pit. Peel off skin (I find it easier to use a knife rather than to pull it off, as pulling it causes it to be stringy.) Cut into strips, about the size of carrots and cucumber.
6. Cut 10 chives in half, or thirds, depending on size, to maintain a similar size to all other cut vegetables.
7. Place rice paper wrapper into warm water for 5-10 seconds.
8. Place rice paper on a plate.
9. Add 1/6th of each item onto the center of the wrapper, a bit toward the bottom.
10. The wrapper should now be pliable and "gummy."
11. Take one side and pull over the middle.
12. Do the same with the other side.
13. Bring the bottom up.
14. Roll up until wrapped.
15. To make the dipping sauce:
16. Combine three tablespoons of soy sauce, two tablespoons of honey, one minced garlic clove, ⅛ teaspoon of ground ginger, ⅛ teaspoon of cayenne pepper, one teaspoon of chopped cilantro, ⅛ teaspoon of salt, and ¼ teaspoon of ground black pepper in a small bowl. Mix until the honey had dissolved.
17. Pour the sweet and spicy dipping sauce into a serving bowl, and serve with the prepared rainbow spring rolls.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 140Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 518mgCarbohydrates: 32gFiber: 3gSugar: 12gProtein: 3g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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