Rainbow Spring Rolls with Ginger Peanut Sauce

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Gluten-free vegan Rainbow Spring Rolls with a bowl of Ginger Peanut Sauce

Friends! How is the New Year treating you so far? Good I hope. Have you made any resolutions yet? Any luck at keeping them? I love this post by Zen Habits for inspiration on goal setting. Do share your ambitions in the comments – we’d love to know!

We’ve been enjoying our new digs in Portland, have met a few new friends, tried new restaurants, and have been enjoying a few chilly, winter walks. 2015 has been treating us well thus far.

As far as cooking, we’ve been reaching for lighter things lately. After all that holiday goodness we’ve been craving all things light and fresh. For instance, these 30-minute, nutrient-packed rainbow spring rolls. Care to join?

Freshly sliced vegetables and mango for making Rainbow Spring Rolls

Origins of Fresh Spring Rolls

Fresh spring rolls (also known as gỏi cuốn or summer rolls) are a common Vietnamese dish, but the concept is believed to have originated in China. It’s thought that they may be a modification from Chinese egg rolls, but with Vietnamese flavors.

They are typically made with fresh vegetables, herbs, and protein that are wrapped in rehydrated rice paper and served with a dipping sauce.

How to Make Rainbow Spring Rolls

It all starts with a rainbow of fruits and veggies for a full spectrum of colors and health benefits, such as:

Mint – antioxidants + calms stomach
Cilantro – Vitamin C, A + antioxidants
Bell Pepper – vitamin C, carotenoids + fiber
Mango – vitamin C, A, fiber + antioxidants
Carrot – beta carotene + vitamin A
Beets – fiber + antioxidants

So much goodness in one wrap. And we haven’t even gotten to the dipping sauce yet.

Rice paper wrapper topped with fresh ingredients for making homemade Rainbow Spring Rolls
Wood platter filled with vegan Rainbow Spring Rolls and Peanut Sauce

The filling is cool and all, but can we talk about my love for peanut sauce?

Spring rolls are great, but peanut sauce* elevates them to AMAZING! For some extra kick, I added some fresh grated ginger – a throw back to my Veggie & Rice Noodle Bowl days- and the result is a perfectly salty-sweet sauce with some zing. I’m in love.

*Note: you can learn more about the origins of peanut sauce here.

Homemade vegan Rainbow Spring Rolls with a bowl of Ginger Peanut dipping sauce

Need more reason to love these rolls? Good. They’re:

Loaded with veggies and fresh herbs
Perfect with peanut sauce
Simple – no cooking
& quick – just 30 minutes

These make a delicious light lunch or dinner and leftovers save well for the next day – just see my note about the mango!

I hope you guys love these. If you do give them a try, let us know! Leave a comment or tag an Instagram #minimalistbaker so we can see. Cheers!

Fresh Veggie Spring Rolls with a side of our Ginger Peanut Sauce recipe

Rainbow Spring Rolls with Ginger Peanut Sauce

30-minute spring rolls filled with a rainbow assortment of fruit, vegetables, and fresh herbs. So fresh, crisp, and served with a spicy-sweet ginger peanut sauce! A satisfying, quick, and healthy meal.
Author Minimalist Baker
Parchment-lined cutting board with Rainbow Spring Rolls and a bowl of Ginger Peanut Sauce
4.90 from 37 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 (spring rolls)
Course Appetizer, Entree, Side, Snack
Cuisine Gluten-Free, Indonesian-Inspired, Thai-Inspired, Vegan, Vietnamese-Inspired
Freezer Friendly No
Does it keep? 2-3 Days



  • 7-8 rice spring roll papers
  • 1 medium beet (skin removed and finely grated)
  • 1/2 yellow and red pepper (seeded // thinly sliced)
  • 1 cup carrots (thinly sliced)
  • 1 ripe mango (cubed*)
  • 1 large bunch mint leaves
  • 1 large bunch cilantro (cut from stems)
  • 8 ounces extra-firm tofu or cooked vermicelli noodles (optional // or use 1 cup cooked quinoa in place of 8 ounces tofu or rice noodles)


  • 1/2 cup salted natural peanut or almond butter
  • 1 1/2 Tbsp soy sauce (tamari for gluten-free eaters)
  • 2-3 Tbsp brown sugar or maple syrup (add to taste)
  • 1/2 medium lime, juiced
  • 1/2 tsp chili garlic sauce
  • 1/2 tsp fresh grated ginger (optional)
  • Hot water (to thin)


  • Prep veggies and set aside for easy assembly. For the beet, I used this mandolin. You can find all of our Simple Kitchen Essentials here.
  • Bring 3 cups water to a boil in a saucepan or kettle and set aside to cool slightly for cooking rice papers.
  • Prepare peanut sauce by adding all ingredients except water to a mixing bowl and whisking. Add hot water 1 Tbsp at a time and whisk until desired consistency is achieved (should be pourable but thick). Set aside.
  • Add hot water to a large shallow dish (I used a skillet) and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.
  • Once soft, transfer to a clean, slightly damp surface (I prefer a wooden cutting board), and gently smooth out into a circle.
  • Add carrots, peppers, mango, beets, and a healthy handful each cilantro and mint (and any other desired fillings). Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh.
  • Repeat process until all toppings are used – about 7 or 8 (amount as original recipe is written // adjust if altering batch size). Serve with dipping sauce and sriracha, if desired.
  • Store leftovers covered in the fridge for up to a couple days, though best when fresh.


*I added mango in my spring rolls, and while delicious, I found that their acidity ate through the rice paper lining overnight! So if you’re making these in advance, leave out the mango, yo!
*Nutrition information is a rough estimate calculated with dipping sauce and NO added protein sources (tofu, quinoa, or otherwise).

Nutrition (1 of 8 servings)

Serving: 1 spring rolls with sauce Calories: 226 Carbohydrates: 23 g Protein: 6 g Fat: 8.9 g Saturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 4 g Sugar: 6 g

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My Rating:

  1. Celeste says

    I’ve had these for lunch the last two days and they are PERFECT. I prepped all the veggies ahead of time and make just enough rolls for each meal. I blanched the beets for digestive help and quick-pickled the carrots (because I have been in a pickling frenzy lately, but I think next time I would do the carrots as written). These rolls are delicious and the sauce was the best I’ve had outside of a restaurant (maybe even better). I will definitely make these again.

    I should add I’ve never made spring rolls before and it was so easy! Took me a little longer than the time mentioned on the recipe, but totally doable for a newbie!

    (sorry for the duplicate comments– not sure how to delete my question now that I’ve made them!)

  2. Celeste Harlow says

    Taking inspo from your Bahn Mi rolls, I want to maybe pickle one of these veggies. Do you think that would work, even with the sweetness of the mango? Would you pickle the carrots or beets?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Celeste, we haven’t tried it, but we think either the carrots and/or beets would be good!

  3. Mauri says

    To make the peanut sauce do you just add all ingredients and mix together? You didn’t include the instructions with the recipe.

  4. Nadia Tabassum says

    I made this recipe in your way, this was just awsome..i love the colorful combination of the recipe . and I love the way you discribe this recipe… thanks for sharing.

  5. Kaylee says

    Love the colorful ingredients! I brought this to a potluck and it was a hit. I would probably not make it for a large potluck again (they taste best when fresh and the rice paper wrapping gets a bit tough when it sits out too long) but would definitely make it for a dinner where I know they will be consumed more quickly.

    I need to practice my wrapping technique; it’s trickier than it looks and can be time consuming if you don’t have experience, so if it is your first time making spring rolls give yourself plenty of time to finish!

  6. JOYCE says

    I make these this am, but wondered why they are sticky whem touching to put in frigerator ? how do iI keep them ok to serve later, do I cover them with scrapware or what?
    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joyce, these are best when fresh, but you can try wrapping in a clean, damp kitchen towel to prevent sticking and preserve freshness. Let us know if you give it a try!

  7. Yael says

    Great combination of flavors and colors! Beautiful presentation! My family loved it! Thanks for another great recipe!

  8. Laura says

    I’ve been making these for years as a sort of special-occasion appetizer, only I fry them! I don’t cook the insides first, just fry them quickly in a pan so they will be hot and crunchy (and really, really delicious). I know it makes them less healthy, but even picky eaters try them if they’re fried, and they always like them!

  9. Lisa says

    We made these tonight and they were delicious! The kids helped and we all approve. :) We used avocado instead of mango because that’s what we had on hand. So yummy!

  10. Cori Brown says

    I made this as a tasty vegan lunch option for extended family who came to town. Everyone loved it, except my mom (she’s a tough sell). I almost substituted red cabbage for the beets, but I’m so glad I didn’t because I learned I really like raw beets! I learned a new recipe and added tasty veggie topping for all my future salads. Win win!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Cori! We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  11. Tricia says

    I made these and loved them so much! I modified the filling based on what I had on hand and used red pepper, carrot shreds, baked tofu, cilantro, and purple cabbage. My daughter is trying to go sugar free so I added some dates instead of the sugar in the peanut sauce. So yummy, will definitely be making again!

  12. Tess says

    Oooooooh! I can’t wait to try this with beets and mangoes!! But have you tried brown rice paper wrappers?!? They are divine! I can only find them on amazon though

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried them, but thanks for the suggestion! We have seen them at some health food stores.

  13. Hayley Morrin says

    Made this recipe today for a light + healthy veggie filled lunch. It was fantastic! The peanut-ginger sauce was the perfect compliment ;)

  14. Christine says

    Oh my goodness, that sauce is soooo yummy!!! The only thing I added was a chopped fresh chili for extra heat. Thanks for this great recipe!!!!

  15. Robyn says

    Lots of yummy crunch in these! I didn’t have mango on hand, so I thinly sliced and flash fried some tofu and cooked some vermicelli rice noodles to balance out the crunchiness. I also added thinly sliced green onions because I have an onion addiction. The peanut sauce is bomb. I like mine more on the salty side, so only added 1 tbs of maple syrup and made up the rest with warm water to keep it moving. Fast, easy, and beautiful rolls. Definitely will make again, and probably make ahead and bring to parties since they seem to keep well in the fridge.

  16. Lianne says

    The peanut sauce is amazing, thanks for sharing!! We also added some smoked tofu, which is recommended ;)

  17. alyse says

    These always turn out so beautiful. It’s one of my go-to recipes. We don’t put mango in them (not sure why, we just haven’t), and add a bit of sriracha to the dipping sauce. Amazing and soooo pretty!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carol! You might be soaking your rice paper for too long! Also, we recommend keeping your fingers moist when handling the rice paper. Hope this helps!

  18. Narumi says

    I enjoy reading your blog.
    One question about peanut sauce.
    What would you suggest to use instead of tamari or soy sauce?
    I am allergic to soy products.
    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gina! You can substitute it for harissa sauce or you could add red pepper flakes but you won’t get the same flavor depth.

  19. Theresa Preston says

    I made this. I used jicama as an addition. I didn’t use any vermicelli rice noodles to quinoa, but would probably taste great with too. After I ate my first bite with the peanut sauce, I walked around my apartment saying on repeat, “OH MY GOD!” I was flabbergasted. These taste like real spring rolls! I’m not missing any proteins! The cilantro and mint are key to this recipe. That’s what makes them taste like an authentic spring roll! Knocked this out of the park lady! Thank you for sharing the recipe!

  20. Tracy says

    I made these tonight and they were delicious. Only change I made was thinning the peanut sauce out with coconut milk…I could just eat the sauce with a spoon for supper ??

  21. InfectiousDisease Doctor says

    Wow, there is A LOT of bacteria in your dipping sauce!!! You should get a better picture without all of the bacteria metabolism going on (bubbles). It’s probably from sitting out for so long for the photos, but still. Wow.

    • Robert says

      It could just be air bubbles from whisking the sauce together. I doubt she would take such a nice picture with rotten food in it.

  22. Pam Hundley says

    I made these tonight and they were absolutely amazing!! I made a few substitutions in the veges: I used red cabbage, carrots, avocado, cilantro, and yellow bell peppers and they were very yummy. This was my first try making spring rolls and it was much easier than I thought it would be. We LOVED the peanut sauce too–made it a little spicier for my hubby by adding more chili garlic sauce. I will definitely be making these again–will try other ingredients inside the wrap–maybe do one with fruit too.

    • Chery says

      I’m not a big fan of raw beet (unless I’m juicing it) either so I too will sub with red cabbage! And avocado is just amazing in anything!

      • Theresa Preston says

        I don’t care for beets either, but I didn’t taste the beets either! Dat sauce tho…..I want to eat it like soup!

  23. Murtha says

    These are so beautiful, and the sauce is perfect! A tip I picked up in Vietnam while watching an expert make spring rolls — place a damp, (wrung out, not drippy) cotton cloth (like a smooth weave dish towel, or even a bandana) on a cutting board. Smooth it down so there are no wrinkles. Dip wrapper in water, does not have to be hot, just to wet it, it will still be a bit stiff. Place it on the cloth and smooth it down. By the time you have filled it, it will be ready to wrap. I used to have lots of problems with the delicate rice paper tearing, but this method is fool proof and works every time.

    Looking forward to trying some of your other recipes!

  24. Robert says

    I made this for dinner tonight and it was so good. I altered the fillings for the rolls a little bit though because my girlfriend can’t have raw carrots, beers, or mangos. I put cucumber, yellow bell pepper, thinly sliced baby bok choy, rice noodles, chicken, mint, and cilantro. I served it with the peanut sauce, which was amazing, and some sambas oelek chili paste for a little spice. I also made some roasted brussel sprouts with a plum sauce. Excellent meal. I will definitely make it again. Thank you!

  25. Tara says

    Hi Dana! First off, I love everything you do! Do you happen to have the calories for the dipping sauce by itself? Thanks!

  26. Maria says

    I made these tonight for the first time. Used golden beets and shredded them a bit more than you show. Used a spiced peanut butter and garlic powder and omitted the chili garlic sauce.

    Absolutely delicious!!!! I can’t wait to make them again. Thanks you!!

    Five stars!!

  27. Denise says

    It took me a while but so glad i got to the actual recipe! It came through as a suggestion on Pinterest, then I clicked that and another two links and voila! They are so beautiful! Two questions…I have ginger/chili dipping sauce. I’m sure that can be substituted since I’m allergic to nuts? Also where can I buy rice paper? I called Whole Foods but they said to try an Asian supermarket… There aren’t any by me. Any suggestions?

  28. Dana says

    Hi Dana,

    Looks scrumptious!

    Can’t wait to try.

    In the past making spring rolls I have always found them to be too loose…..could you share some tips on how to roll them up tightly so they are easy to eat out of hand without the contents falling out?

    thanks so much,

  29. Wei says

    Dana, these were awesome. Mine certainly weren’t as pretty as yours, but they were light and delicious! I forgot to get carrots so mine certainly could be crunchier but the peppers and beets provided adequate crunch. I didn’t know you could eat beets raw!!! Thanks for all your hard work getting these recipes up. I’ve been vegetarian since May of last year and you’ve certainly made it easier, healthier and TASTIER than it would be without you! Keep up the great work because you’re improving many people’s lives and tummies!!!

  30. Desiree says

    Beautiful pictures and I’m sure they’ll taste great, although I’m not sure as I’ve fainted from hunger as these are NOT a 30 minute recipe without all the fancy cutting implements. If you’ve got a plain ol’ knife like me and you’re not a knife whiz like me, these will take MUCH longer than 30 minutes!! All that cutting and cubing and thinly slicing took FOREVER.

    It’s a shame because it looks like it would be a great recipe but I don’t have time for hours of prep!

  31. dede sullivan says

    These rainbow spring rolls are as beautiful as they are delicious. My only modification on this recipe was I left out the beets (just didn’t have the time to prep these little babies). Also I used my potato peeler on the mango to form nice, uniform slices and my cheese shredder on the carrot. Our guest rated it her favorite dish yet (even said she would’ve paid money for it… beyond restaurant quality!) The peanut sauce was superb and SO easy. I will never buy prepared peanut sauce again. Thank you!!

  32. Liza says

    These spring rolls are freaking awesome! This is a delicious way to eat a ton of raw veggies. Here are the changes I made:

    Kale for mint
    tamarind concentrate for lime
    added minced garlic to the sauce

    Thanks so much for sharing!

  33. Emma {Emma's Little Kitchen} says

    Made these tonight!! Perfect for dinner on a hot summer night, and absolutely delish. Ta Dana!

  34. Colleen says

    I made them awhile ago for a pot-luck.
    The only down side was they took way longer to make then I thought they would and they got stuck together in the tubberware. But, practice makes perfect, I will try again.
    I was skeptical about the mango but it really added to them. They were a hit at the party!
    Thank you!!

  35. Stacey says

    A small typo in the list of ingredients: ” 1 lunch bunch of mint….” Just wanted to let you know. Definitely going to try out this recipe. I’ve been on a major spring roll kick lately!

  36. Susan says

    Okay umm.. These were AMAZING!! I had never worked with rice papers before- thank you for teaching me how! I just used whatever veggies I had in my fridge for these & they were delish! The peanut sauce was to die for. We used the leftover sauce to pour over noodles with broccoli, garlic, etc for a nice peanut Thai dish. Totally non vegan boyfriend approved! Thanks MB- yall are my faves!!

  37. Susan says

    dumb question: what is chili garlic sauce? Do you buy it? Where? Or just make it? Thanks this looks amazing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Not a dumb question! It’s a blend of peppers and garlic and you’ll usually find it in the Asian section. Clear container, bright red sauce and bright green lid! I get mine in Asian sections at the grocery store + World Market! Also, obviously Asian markets.

  38. Noa says

    These look absolutely beautiful! I’m planning on making them for a spring dinner party, but one of my guests is allergic to peanuts. Any suggestions for an alternative sauce I can make for him?

  39. Noa says

    This sauce is insane! Thanks for sharing the recipe. I now make it all the time with whatever produce I find in the market :) Just need to work on my rolling skills.

  40. Elena says

    Just had these at my friend Kari’s house (she told me about your site!) and they were amazing! Best homemade peanut sauce I’ve had and I can’t wait to make them for my hubby tonight. So glad I found your blog!!! Can’t wait to try other amazing recipes :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So wonderful! Thanks for sharing and thanks to your friend for mentioning us! Much love.

  41. Danni says

    I am so excited to try these! Is there any sub you could recommend for the chili garlic sauce? I can’t find the stuff anywhere where I live (it’s not a very cultural place) and I am a complete cooking noob and wouldn’t have a clue what to use instead.

  42. Melissa @ Bits of Umami says

    OMG. Love these! I’m a huge fresh spring roll addict so anytime I see a new rendition of them I get super excited! So colorful! Love it :)

  43. Sherrita says

    Yo, these were insanely good! I had them for dinner 2 days in a row. I’ve been making your granola bars, and I’ve made these and the chickpea sandwich. Which were all delicious. Keep the recipes coming

  44. Jan Bancarz says

    Made these for company a few days ago. Very pretty and satisfying. I addeda sweet chili sauce and some hot sauce to the dipping sauce which is very mild – wanted to kick it up a notch or two.
    The fresh mint and cilantro work well together.

  45. Destiny says

    Omg can I say that I am soooooo happy that I found your page. My friend made your vegan nacho recipe and posted a picture on FB. It looked absolutely amazing and I begged her to send me the link. I was so excited about making the nachos.
    The next day I decided to do a google search for black bean enchiladas and your site and recipe came up again! I then looked around your site more and found this amazing recipe for spring rolls. I have been looking for easy vegetarian/vegan spring roll recipe. Long story short I couldn’t have found your site at the perfect time as I am transitioning to a vegetarian lifestyle. Thank you soooooo much for making all these amazing recipes and sharing them with us. I cannot wait to try them. I was beginning to get so discouraged on my new journey because I didn’t know what I could make with my crazy grad school schedule besides salads most of the time. I love how easy and quick your recipes are! I keep rambling but I am so excited about your site!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, thanks Destiny!! So glad you’ve found some encouragement / inspiration here! Hope you love the recipes and thanks for following along!

  46. Veeko says

    Great food. I love simple. I’m going to make them!

    In your preamble, you also asked for resolutions… My practice, for many years, on New Years eve, is to list the good and happy things that have occurred during the year, and my achievements. Perfect set up for more good things to happen!

  47. fitfoodiele says

    i buy these from Whole Foods waaaaaaaay too much lol! yall make them look so easy to prepare at home. will give working with spring roll paper my best shot. thanks for the gorgeous inspiration. yummy!

  48. Ida says

    first time i made a version of the peanut sauce i accidentally used tamarind instead of tamari and it was still delicious! Had anyone tried it?

  49. Shepherds Pie Blog says

    I bet these are delicious as they are beautiful. Love the veggie fruit/combination you chose these spring rolls!

  50. Allison says

    Love how you used a rainbow of veggies! I love eating these but they’re unfortunately too time consuming for a busy student’s schedule

  51. E.B. Russell says

    Does your nutrition information include tofu, quinoa, or vermicelli, or none? Looks great – I’ve always been intimidated by rice paper wrappers, but this might just make me do it!

  52. Mandie says

    Wow, Dana, you certainly have a talent for combining such beautiful colours in your recipes! Impressed much? YES! I bet the recipe tastes as stunning as it looks.

  53. Amy says

    It looks absolutely stunning! I am going to do that recipe tonight! Thank you for your blog, I love it and it’s always a great source of inspiration! <3


  54. Jess says

    Mmmm – these look amazing and so bright! Spring rolls are a go-to easy weeknight dinner for me, but they’re nothing without a tasty dipping sauce and that one looks amazing!

  55. Chelsea @ Chelsea's Healthy Kitchen says

    I love fresh spring rolls, but I’ve never tried adding mango to mine. I bet it adds such a nice fresh sweetness!

  56. Lauren // lavender + vine says

    These look great! I love all of the color. It’s been a little cold and dreary lately so bright food is what is in order. This sounds like a delicious recipe – it would work really as a lunch for work. It is super healthy, easy to transport too.

  57. Shea @ Dixie Chik Cooks says

    Love these! I especially adore the Ginger Peanut Sauce. I’ve listed them on my Top Ten Tuesday :)

  58. Katherine Baker says

    YESSSSSSS i feel like we are palate twins and that you make every single recipe just for me because literally everything you post is like all my favorite stuff put together.

  59. Lola says

    This looks so yummy and the different colours make it really look a rainbow indeed! I loved your vietnamese Todu Spring Roll recipe (made it 3 times already), so I am excited to try out this one as well. I pinned it and will make sure to try it out next time I am craving spring rolls, I still have some spring roll dough in the fridge!

  60. Brittany says

    These rolls look absolutely gorgeous. I make homemade spring rolls all the time but they never look this pretty. :)

  61. Lori Hart says

    I love spring rolls and these looks like they belong on my healthy eats list for 2015. Your recipe came over on my Bloglovin feed and I’d love it if you would share it at my Tuesday link party, Tickle My Tastebuds .

  62. Divya says

    They sound delicious and they look so pretty! I’ll definitely be giving them a try as I’ve been trying to eat healthier this new year (cliche much!) p.s I’ve loved all of your recipes that I’ve tried so far!

  63. Eileen says

    These fresh rolls sound delightful! At first I thought the beets were chard stem and I got all excited. What can I say — chard is awesome. :) But beet works too, and probably better as a raw ingredient!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Chard is so beautiful! Good guess! And yes, it would be totally delicious in these rolls as well.

  64. Alyssa says

    These are beautiful! I’m so excited to try these, just curious, did you use vermicelli noodles or tofu in your versions? Just wanted to know for nutritional counts sake. Thank you!

  65. Kathryn says

    Rice paper wraps are my favorite! They’re so good – and I always feel full after but not too full, you know? This looks like a delicious and vibrant recipe!

    xx Kathryn

  66. Gemma @ Fleeting Planet says

    A lot of ‘healthier’ recipes I see are either full of rubbish, or look completely tasteless. I can’t wait to try this one, as it looks absolutely delicious, ‘clean’ and I already have a lot of the ingredients.. :D

    Also, (completely unrelated) I’m heading to Portland in May for the first time so if you have any recommendations for good places to eat, please let me know!


  67. Emily van Kampen says

    I absolutely love this! All of those vibrant colors just make you want to eat this. And the combination with the peanut sauce makes it even more perfect.

        • Judy Billings says

          You can buy chili garlic sauce in most international food sections of your grocery! It is a staple at my house!

          This recipe is a fun thing to do when you have people over: put the prepared filling components in the middle of the table, with a few spots to for hot water to soften the rice paper wraps.

          Dana, I’ve made these several times, and just came back to check the recipe. Thanks!