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Rainbow Spring Rolls With Peanut Dipping Sauce

Rainbow Spring Rolls With Peanut Dipping Sauce

  • Author: NuttZo



Rainbow Spring Rolls

2 oz of vermicelli noodles (1/4 standard package)
5 pieces of rice paper
1 cup of shredded carrot
1/2 of a red bell pepper sliced lengthwise
1/2 of a yellow bell pepper sliced lengthwise
1/3 cup of fresh mint leaves
1/3 cup of fresh cilantro leaves
1/4 block of extra firm tofu sliced into long thin strips and baked (optional)

Peanut Dipping Sauce

2 tablespoons of soy sauce
2 tablespoons of lime juice
1 tablespoon of rice vinegar
2 teaspoons of sugar
1/2 teaspoon of ground ginger
1 teaspoon of garlic powder
1/4 teaspoon of red pepper flakes
1/2 cup of NuttZo Peanut Pro
5 tablespoons of water (use more or less to get the perfect desired consistency)


Rainbow Spring Rolls

Cook vermicelli noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Place cooked noodles in a bowl of cold water until ready to use.

If including baked tofu, use 1/4 block of extra firm tofu and cut into strips (like super-skinny french fries). You can use the tofu fresh, or bake it to get a crispy finish. If you’d like to bake the tofu, preheat oven to 400 degrees and place tofu strips on a non-stick baking sheet tossed with vegetable oil. Bake for 8 minutes, flip, and bake for an additional 5 minutes or until you achieve your desired crispiness.

Prepare your veggies and clear a clean, flat work surface (such as a large cutting board or smooth countertop).

Fill a large bowl or plate with warm water and bring it to your spring roll assembly area. Dip each piece of rice paper into the warm water for approximately 4 seconds to soften and place it onto your work surface. Don’ leave it in the water too long or it will tear easily. It will continue to soften out of the water over time.

Assemble the fillings in the center of the rice paper (as pictured), lined up in order by color. For instance: vermicelli noodles, tofu, red bell pepper slices, shredded carrots, yellow bell pepper slices, mint leaves, and cilantro. Leave at least 1.5 inches on all four sides for wrapping.

To wrap the spring roll, fold the sides over the fillings. Then, starting from the vermicelli noodle end, use both hands to fold the rice paper over the noodles and begin to tightly roll the rice paper and fillings into a tube-shaped spring roll.

Slice each roll in half using a sharp knife, serve with peanut dipping sauce (recipe below), and enjoy immediately!

Peanut Dipping Sauce

In a medium-sized bowl, add all the ingredients except for the water and whisk until well combined. Add the water one tablespoon at a time until the perfect creamy dippable peanut sauce consistency is achieved.

Serve with rainbow spring rolls and enjoy!


The rice paper will dry out and get hard over time, so these are best enjoyed fresh, within a few hours of preparing them. If you will be storing them for a longer period in the fridge, wrap the rolls tightly in saran wrap so the rolls don’t dry out.

This peanut sauce may be prepared in advance and stored in a sealed container in the fridge for several days. If it thickens, simply add more water and whisk until it becomes a creamy sauce once again.