Rainbow Vegan Spring Rolls with Mango and Fresh Thai Herbs

Prep:
20 mins
Cook:
Total:
20 mins
Servings:
8 servings

Ingredients

For the Spring Rolls:
  • 1 cup purple cabbage finely shredded
  • 1 carrot, julienned
  • 1 ripe mango, thinly sliced
  • ½ cucumber, julienned
  • 1 celery stalk, thinly sliced
  • ½ red bell pepper, julienned
  • Handful bean sprouts
  • 1–2 Thai basil sprigs (or regular basil if subbing)
  • Fresh cilantro leaves
  • 1 fresh jalapeño, thinly sliced (optional, for heat)8–10 rice paper wrappers
For the Peanut Dipping Sauce (Optional but highly recommended):
  • 2 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp rice vinegar or lime juice
  • ½ tbsp sambal
  • Splash of warm water to thin

Instructions

1. Prep the vegetables. Wash and slice all veggies thinly. Keep everything ready and organized — assembly is quick!
2. Prepare the rice paper rolls. Fill a large shallow dish with warm water. Dip one rice paper wrapper in for 5–10 seconds until soft (but not too floppy). Lay it flat on a clean surface or damp towel. In the center of the wrapper, layer cabbage, carrots, mango, cucumber, celery, bell pepper, bean sprouts, herbs, and a few jalapeño slices. Fold the sides inward, then roll tightly from the bottom like a burrito. Repeat with remaining fillings until all rolls have been assembled.
3. Make the Sauce. In a bowl, whisk all sauce ingredients together until smooth. Adjust consistency with warm water.
4. Slice spring rolls in half (diagonally if you're feeling fancy) and serve with dipping sauce. Enjoy!

Rainbow Vegan Spring Rolls with Mango and Fresh Thai Herbs

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Rainbow Vegan Spring Rolls with Mango and Fresh Thai Herbs
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Michael
6 days ago