It only took me a year and some change to shoot this recipe correctly, in all of it’s glory. I’ve been making rainbow spring rolls since way back when. Some, not so great looking – but my technique has greatly improved over the years. I always tweak the sauce as well. You can actually look back at older recipes of mine and see this variation come to by slowly perfecting it every time I make it. This is a fresh and vibrant meal I love to make when I’m feeling in need of a boost. You can never get enough raw veggies into your diet. I put as much effort as possible into doing so, sometimes though you have periods of time where you’re slacking. I’m guilty of having multiple days of eating pizza or pasta in abundance. Those spurts of time usually end up in me feeling very sluggish. When in doubt, turn to veggies for healing!
The true beauty with making spring rolls is changing the combination of ingredients to fit your taste and making use of what’s already available to you at home. I usually have a romaine heart base to make for easier rolling. The stem gives these structure and creates a nest to hold all of the veggies. I love to add fresh herbs or micro greens as well. As long as I have 3-4 vegetables on hand I can make these pretty substantial. Of course, you can bulk them up even more with a plant-based protein source, like marinated tofu, tempeh, or you could even use potatoes. No combination is incorrect here.
These of course wouldn’t be complete without the dipping sauce. I love sauce. It’s a running joke that vegans are obsessed with condiments and sauces on everything, I’m one of those vegans. I want options, I want to mix and match and layer. I want to dip EVERYTHING! Who doesn’t love to dip food in sauce?! I can’t trust someone that thinks otherwise.
The base of the sauce included below is one I was inspired to tweak after spending the weekend with Ann, from PlantCrush.co. We had a weekend together at the end of January to collaborate on a Galentine’s day post and she actually taught me how to make traditional Vietnamese spring rolls. Using tons of fresh herbs, a mix of fruits, vegetables, crispy marinated tofu and the most amazing almond butter dipping sauce! It was richer and thicker than the one I usually make. I have to thin mine out because I end up eating all the sauce too quickly. But her recipe was literal perfection. Now mine is of course modified, based on an older recipe I shared way back when. In order to fit my lifestyle, I kept it a thinner sauce with less almond butter. Thickening it up by adding powdered peanut butter instead. You can literally search sauce recipes on my blog and find 3-4 variations of this. All amazing, each one accommodates people differently. Sometimes I want the fuller-fat sauce, other times I want to keep it lighter because I plan on devouring a whole batch. Moderation, right? You do you and find what works best.
I recommend prepping the sauce first so that it has time to thicken in the fridge as it chills. The flavors will also develop more. It’s one of those recipes that tastes better the next day and so on. Definitely don’t go over five days though. It’s best in that 2-3 day old range. I like to make a batch when I know I’m going to eat a bit healthier and have these spring rolls. Followed up with using any remaining veggies to create a simple salad. It’s also delicious in stir-fry or drizzled over steamed rice/quinoa. You can’t go wrong with either.
Let me know if you give these a try. I would love to see your recreations and hear your thoughts! You can snap a photo and share it, tagging me @PlantPhilosophy using the hashtag #PlantPhilosophy so I don’t miss it.
Almond Butter Dipping Sauce
Yield 2 cups
Inspired by PlantCrush.co
- 2 tbsp Almond Butter
- 4 tbsp Powdered Peanut Butter
- 2 tbsp Tamari
- 1-2 tbsp Sriracha, adjust to taste
- 3/4-1 cup Water
- 1 tsp Garlic Powder, or 1-2 cloves
- 1/8 cup Lime Juice
- 1 tbsp Coconut Sugar
Measure and combine all ingredients in a high-speed blender or food processor.
Pulse until evenly combined.
- Pour into an air-tight container and store in the refrigerator.
Keeps fresh for up to 5 days.
Courses Side. sauce
Serving Size 1/4 cup
Amount Per Serving
% Daily Value
Total Fat 2 g
Sodium 85 mg
Total Carbohydrates 7 g
Dietary Fiber 1 g
Sugars 4 g
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Rainbow Zoodle Spring Rolls
Yield 5 rolls
- 5-10 sheets Rice Paper
- 1 Zucchini, spiral cut
- 1 Cucumber, medium stick
- 1/2 cup Purple Cabbage, shredded
- 1 cup Butternut Squash, spiral cut
- 5 Romaine Hearts, cut to size
- 1/2 of a Yellow & Red Bell Pepper, thinly sliced
- 1/2 cup Carrots, shredded
- 1 bunch Green Onions, cut to size
- Wash and cut veggies to size for rolling. I spiral cut the butternut squash and zucchini. Cut the romaine hearts to about 2 inches smaller than the rice paper length and everything else thinly sliced. The romaine hearts help keep your base sturdy.
- Run one sheet of rice paper under warm water for just a few seconds on both sides, lay it flat on a clean, non-stick cutting board.
- Arrange your veggies together in the center of the paper closest to you.
- Roll forward and tuck inward, then gently fold in each side to close the ends.
- Continue rolling until you get to the end. Lay it seam down on a plate to rest.
- Repeat until you make as many as you would like. I made 5 large rolls, sometimes I double wrap them if they're tearing open.
- Serve fresh with almond butter dipping sauce (recipe above).
Rice paper rolls are best when eaten fresh. The rice paper will dry out and become tough in texture. It's best to prep ahead the filling and sauce, rolling each as desired when you're ready to serve.
Courses Appetizer, Entree