Rainbow Spring Rolls

Makes about 7-8 rolls

Prep Time: 20-minutes; Cook Time: 15 mintues

Total Time: 35-minutes

Recipe developed by: Shannon Costello, RDN, LD with CFW


  • 8 rice paper spring roll wrapper
  • Choice of protein: ½ cup edamame or 16 cooked baby shrimp
  • 2 cups thinly sliced purple cabbage
  • 1 cup shredded carrots
  • ½ medium red bell pepper, thinly sliced
  • ½ medium yellow bell pepper, thinly sliced
  • 3 green onions, chopped
  • 1 small bunch fresh mint leaves or cilantro leaves

Peanut Sauce:

  • ½ cup unsalted creamy peanut butter
  • 2-3 tablespoons honey or maple syrup
  • 2 tablespoons lime juice (about ½ a lime juiced)
  • 1 ½ tablespoons low-sodium soy sauce (or tamari sauce)
  • 1-2 teaspoons chili garlic sauce
  • 1 teaspoon grated fresh ginger
  • Warm water to thin

Preparation Instructions:

  1. Wash your hands thoroughly with soap and warm water.
  2. Prep all veggies and set aside keeping each separate.
  3. Add about 4 cups water to a microwave-safe bowl or measuring cup. Heat in the microwave for 3-4 minutes until water is just below boiling temperature. Transfer water to a large, shallow mixing bowl or rimmed skillet.
  4. While water is heating, prepare Peanut Sauce. Add all ingredients, except water, to a small mixing bowl and whisk vigorously until well combined. Add 1 tablespoon of warm water at a time to thin until sauce is desired consistency. Sauce should be pourable but thick. Set aside.
  5. Once water is hot, carefully submerge 1 rice paper wrapper into the water leaving about ½-inch section dry along the edge where you are holding on to the wrapper. Once the wrapper has softened, about 10-20 seconds, remove from the water and allow any excess water to drip off.
  6. Immediately transfer the wrapper to a clean dry surface, laying it completely flat with the small dry section hanging slightly off the surface (I like to use a thick cutting board). If needed, smooth out into a flat circle. Be careful adjusting placement of wrapper as it can easily tear.
  7. Add either 2 tablespoons edamame or 2 pieces shrimp to the center of the wrapper. Place a small portion of each vegetable on top, keeping all fillings down the center of the wrapper. Finish with a few pieces of fresh mint or cilantro.
  8. Carefully fold the bottom of the wrapper over the fillings, then gently roll over once and fold in each side to seal, then roll again until wrapper is completely sealed. Place finished roll on a serving plate. Continue filling and rolling until all wrappers are used.
  9. Serve fresh rolls with side of Peanut Sauce. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days (edamame) or 2-3 days (shrimp).