Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce
Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce

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Alright, don’t linger, let’s approach this rainbow vegetables rolls with peanut sriracha dipping sauce menu with 19 substances which are surely easy to receive, and we have to process them at the very least through 11 tips. You should commit a while on this, so the resulting food could be perfect.

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

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