Rainbow Vegan Spring Rolls with Mango and Fresh Thai Herbs

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

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!