I love spring rolls—especially the ones loaded with crisp vegetables and dipped in a creamy peanut sauce. These rainbow spring rolls work well as an appetizer, snack, lunch, or light dinner. They’re fresh, colorful, and surprisingly simple to make at home. Once you learn how to roll rice paper, you’ll be making them again and again.
I used to order them from restaurants until I realized how easy they are to assemble. With a little practice you’ll be rolling perfect spring rolls in minutes.
Fillings can vary—load them with as many vegetables as you like and add a protein if you want. In this recipe I used tofu, but tempeh, cooked chicken, or no protein at all are all great options. The key is fresh, thinly sliced vegetables and a flavorful dipping sauce.
Let’s get started!
