Rainbow Spring Rolls with Peanut Dipping Sauce

These Rainbow Spring Rolls with Mango, Rice, and Toasted Sesame Peanut Sauce are fresh, colorful, and bursting with flavor — the kind of meal that feels like sunshine on your plate.

Think vibrant raw veggies, creamy avocado, sweet mango, and fluffy rice, all wrapped in a delicate rice paper wrapper and dipped into a silky, nutty, sesame-laced peanut sauce. Inspired by traditional Vietnamese-style rolls with a twist, this version uses rice instead of noodles for a slightly heartier and more satisfying bite.

They’re naturally vegan, gluten-free, and endlessly customizable — perfect for warm weather lunches, light dinners, or appetizers that impress.

Why You’ll Love This Recipe:

• Packed with raw veggies, fruit, and herbs

• No cooking beyond rice required

• Toasted sesame peanut sauce = addictive

• Vegan, gluten-free, meal-prep friendly

• Fun to assemble and great for kids too!

Final Thoughts:

These Rainbow Spring Rolls with Rice and Mango bring together crunchy, creamy, sweet, and savory in every bite. They’re simple enough for weeknights but stunning enough for entertaining. And that toasted sesame peanut sauce? Worth making a double batch for dipping everything else in your fridge.

Yield: 4

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Rainbow Spring Rolls with Peanut Dipping Sauce

Prep time: 25 MinCook time: 15 MinTotal time: 40 Min

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Ingredients

For the Spring Rolls

• 8–10 rice paper wrappers
• 2 large sweet peppers (red, yellow, or orange), thinly sliced
• 1 carrot, julienned
• ½ cucumber, julienned
• 1 small ripe mango, peeled and sliced
• 1 avocado, thinly sliced
• 1 cup purple cabbage, shredded
• 1 cup cooked jasmine or sushi rice, cooled
• Handful of fresh mint and/or basil leaves
• Optional: sprouts or microgreens

For the Toasted Sesame Peanut Sauce

• ¼ cup natural peanut butter
• 1 tbsp toasted sesame oil
• 1 tbsp soy sauce or tamari
• 1 tbsp maple syrup or honey
• Juice of ½ lime
• 1 garlic clove, grated or minced
• 2–3 tbsp warm water (to thin)

Instructions

Instructions

1. Prepare ½ cup dry jasmine or sushi rice according to package directions (yields ~1 cup cooked). Let cool to room temperature before assembling rolls.
2. Wash and slice all vegetables and mango into thin strips. Keep ingredients organized for easy assembly.
3. Whisk together peanut butter, toasted sesame oil, soy sauce, lime juice, maple syrup, and garlic.
4. Add warm water 1 tbsp at a time until smooth and pourable. Adjust flavor to taste.
5. Fill a large shallow bowl with warm water. Dip 1 rice paper wrapper in for 10–15 seconds until softened but not too soft.
6. Place on a damp surface or towel.
7. Add a small amount of rice in the center, then layer veggies, mango, avocado, herbs, and sprouts.
8. Fold the bottom over the filling, tuck in the sides, and roll tightly like a burrito.
9. Repeat for remaining wrappers.
10. Slice rolls in half if desired and serve with peanut dipping sauce. Sprinkle with sesame seeds or crushed peanuts for texture.

Notes

Use short-grain or sushi rice for better stickiness and roll structure.

Add tofu, tempeh, or grilled shrimp for a protein boost.

Store in an airtight container with damp paper towels to prevent drying (best eaten fresh).

Nutrition Facts

Calories

445

Fat

20 g

Sat. Fat

3 g

Carbs

59 g

Fiber

9 g

Net carbs

50 g

Sugar

16 g

Protein

12 g

Sodium

565 mg

Cholesterol

3 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.