Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce.
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Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have rainbow vegetables rolls with peanut sriracha dipping sauce using 19 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce:
- Take of For the Vegetables:.
- Prepare of Shredded lettuce.
- Take of Shredded purple cabbage.
- Get of Red bell pepper cut it into thin matchsticks.
- Take of Green bell peppers (jalapeño) cut it into thin matchsticks.
- Make ready of Cut celery into lengthwise.
- Prepare of Cut mango into lengthwise (you can replace it with avocado).
- Make ready of Chopped cilantro and basil.
- Prepare of To wraps:.
- Prepare of Rice paper wrappers (you can find at Asian store).
- Take of Note: In this recipe I used two sheets of rice paper wrappers in every roll.
- Make ready of For Peanut Sriracha sauce:.
- Get 2-3 tbsp of creamy peanut butter.
- Take 1-2 tsp of sugar (depending how much sweetness you like).
- Get 1/2 tsp of cayennes powder (optional).
- Make ready to taste of Soy sauce.
- Make ready 1-2 tsp of or more lemon juice (you can replaced it with rice vinegar).
- Get of Sriracha (optional).
- Make ready of Water as needed (sorry I didn’t measure the water, I just added little by little until I reach the right consistency).
Instructions to make Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce:
- 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..
- To set up the spring roll station: Fill a large bowl with warm water to soaked/wet the rice paper sheets..
- Usually I arranged all my vegetables like this. It makes it easier for me to reach them..
- Prepared two plates. One for rolling and another one to put the rolls after rolled..
- 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..
- 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..
- 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..
- 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).
- 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)..
- Your vegetables rolls are ready, Enjoy!.
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