Rainbow Vegan Spring Rolls with Mango and Fresh Thai Herbs

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!
Reviews
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About Radhi
Radhi Devlukia is a New York Times Bestselling Author, Podcast Host, plant-based cook and co-founder of the adaptogenic tea brand, Juni. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.