Delicieuse Recette Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce

Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce - Recettes simples pour la maison. The peanut sauce is built right into the sandwich. You can also include some extra for dipping on the side if you wish. For the prettiest rolls, cut everything into thin strips. All of the ingredients for these Rainbow Vegetable Wraps with Peanut Sauce can be ordered online. Roll 'em up and dip these vegan summer rolls in sweet and spicy peanut sauce.

Eating fresh vegetables has never been this delicious! This is a recipe I come back to over and over again. Served with a spicy-sweet ginger peanut sauce.

Vous pouvez faire cuire Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce avec 19 épices et 11 étapes. Voir le guide suivant!

1. For the Vegetables:.
2. Shredded lettuce.
3. Shredded purple cabbage.
4. Red bell pepper cut it into thin matchsticks.
5. Green bell peppers (jalapeño) cut it into thin matchsticks.
6. Cut celery into lengthwise.
7. Cut mango into lengthwise (you can replace it with avocado).
8. Chopped cilantro and basil.
9. To wraps:.
10. Rice paper wrappers (you can find at Asian store).
11. Note: In this recipe I used two sheets of rice paper wrappers in every roll.
12. For Peanut Sriracha sauce:.
13. 2-3 tbsp creamy peanut butter.
14. 1-2 tsp sugar (depending how much sweetness you like).
15. 1/2 tsp cayennes powder (optional).
16. to taste Soy sauce.
17. 1-2 tsp or more lemon juice (you can replaced it with rice vinegar).
18. Sriracha (optional).
19. Water as needed (sorry I didn’t measure the water, I just added little by little until I reach the right consistency).

Totally vegan, gluten-free, and so healthy! Serve with dipping sauce and sriracha, if desired. Store leftovers covered in the fridge for up to a couple days, though best when fresh. These healthy Rainbow Spring Rolls with a spicy Vietnamese peanut sauce are a colorful vegetarian recipe perfect for Spring's fresh veggie bounty.

1. To prepare the dipping sauce: Simply add all the sauce ingredient in the blender except lemon juice, then add water. Blend it until smooth. If it isn’t enough water, then add a little water at a time until you reach the consistency you want. Add lime juice, and taste it. Set asides..
2. To set up the spring roll station: Fill a large bowl with warm water to soaked/wet the rice paper sheets..
3. Usually I arranged all my vegetables like this. It makes it easier for me to reach them..
4. Prepared two plates. One for rolling and another one to put the rolls after rolled..
5. To roll: Quickly dip two sheets of rice papers (you can use one sheet)in the lukewarm water to moisten the entire surface of the paper..
6. Lay the wet rice papers on the plate. Place the shredded lettuce close to the bottom edge of the paper, then continue arrange a small pinch each of the vegetables..
7. Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll, fold in the right and left sides, then finish rolling up the spring roll all the way to the end..
8. Repeat the rolling process with the rest of the ingredients. Then cut the spring rolls into 2 or 4 depending on the length of the rolls you made. (Mine, I cut each roll into 4 sizes of sushi rolls).
9. Lastly plating your vegetables rolls beautifully, and serve with peanut sauce (I added the sriracha into peanut sauce just before serving, and mixed it together)..
10. Your vegetables rolls are ready, Enjoy!.
11. HappyCooking!.

Typically, spring rolls are dipped either in a hoisin sauce made with peanut butter or a light and tangy fish sauce made with lime juice, garlic and chiles. Serve right away with the Sriracha-mayo dipping sauce. You can also wrap the spring rolls individually in plastic wrap and eat them within a few hours; the plastic wrap helps keep them from becoming soggy or. The homemade peanut dipping sauce is one of the best parts of the dish. It's very easy: peanut butter, hoisin sauce (found in the Asian section This sauce is the perfect accompaniment to chicken skewers, noodle/veggie bowls, or raw vegetables.