What better way to brighten your day than with my recipe of Rainbow Summer Rolls? Bite into crunchy fresh vegetables, soft vermicelli noodles, creamy avocado, mint and cilantro paired with a spicy peanut sauce. Can it get any better? Yes, they are also gluten-free!
My recipe is made to be an appetizer or a light meal and with full customization of vegetables. If you want to create a heartier dish, try adding strips of tofu or baked sweet potatoes. If you’ve made rolls like these before then, you know that handling the rice paper can be tricky. I’ve included an extra two sheets of rice paper in the ingredients list just in case you accidentally tear one or have leftover filling.
Once you’ve gotten a handle on the rice paper, assembling the rolls is simple. Add 2-3 mint leaves in a line on the bottom third of the wrapper then top with a small handful of noodles and your choice of vegetables. Follow my folding instructional images below until the seam is sealed.
My favourite Rainbow Summer Rolls combinations:
- Red & yellow bell peppers, cucumber, avocado and cabbage.
- Avocado, sweet potato and cucumber.
- Carrot, cabbage, avocado and cucumber.
Scroll below for the full list of ingredients and instructions to making my Rainbow Summer Rolls with a spicy peanut sauce. If you enjoyed this recipe, you might also like to try my vegan recipe for Tofu Báhn Mi and Coconut Thai Red Curry.
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this recipe in the comment section below. Follow me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter.
PrintRainbow Summer Rolls
Bite into crunchy fresh vegetables, soft vermicelli noodles, creamy avocado, mint and cilantro paired with a spicy peanut sauce.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8-10 rolls
- Category: Sandwiches
- Method: No Bake
- Cuisine: Asian
- Diet: Vegan
Ingredients
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8-10 whole rice papers (can also find on Amazon here)
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¼ cup julienned cucumber
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¼ cup julienned sweet bell pepper
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¼ cup purple cabbage
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1 avocado sliced
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4 ounces vermicelli or rice noodles
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1 bunch fresh cilantro
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1 bunch fresh mint
Spicy Peanut Dipping Sauce:
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1/3 cup of creamy peanut butter
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1 tbsp tamari or soya sauce
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2 tbsp maple syrup
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1 tbsp apple cider vinegar
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½ – 1 tsp siracha (depending on how spicy you like it)
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Hot water (to thin)
Instructions
- Prepare rice noodles in boiling hot water for about 10 minutes (follow the package directions). Drain and set aside.
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Meanwhile prep vegetables, mint and cilantro. Lay in a row for easy access while rolling the summer roll.
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Prepare spicy peanut sauce by combining all ingredients together except water in a small mixing bowl. Whisk to combine. Add enough water until a dippable sauce is achieved. Adjust flavours as needed, adding more maple syrup or siracha if needed.
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To assemble summer rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
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Transfer to a damp towel or cutting board and gently spread out the edges to into a circle. Be careful not to let the paper touch because it is very sticky.
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Add 2 or 3 mint leaves in a line on the bottom third of the wrapper. Top with a small handful of vermicelli noodles, a layer: carrots, bell pepper, cucumber, cabbage, avocado and cilantro.
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Gently fold over once, tuck in edges and continue rolling until the seam is sealed.
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Place seam-side down on a serving platter and cover with a damp towel to keep fresh. Repeat until filling is used up.
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Leftovers store well individually wrapped in plastic wrap, though best when fresh.
