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Vietnamese Rainbow Rolls
Did you know: 1/4 cup of peanuts contains 35% of your Daily Value of manganese, which aids in calcium absorption.
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Side Dish, Snack
Cuisine
Vietnamese
Servings
8
rolls
Calories
292
kcal
Ingredients
1x
2x
3x
Peanut Sauce
1/3
cup
peanut butter
2
cloves
garlic
minced
1
tbsp
ginger
peeled and finely chopped
2
tbsp
tamari
to taste
2
tbsp
maple syrup
to taste
2
tbsp
lime juice
to taste
1
tsp
chili powder
to taste
1/3
cup
water
Rainbow Rolls
1
cup
vermicelli
cooked
6-8
rice paper sheets
1
carrot
organic
1
avocado
organic
1/3
cucumber
organic
1
cup
basil
organic
5-8
kale leaves
organic
1/2
red pepper
organic, sliced
Instructions
Peanut Sauce
Blend or mix together all the ingredients until smooth. To bring out more of the flavors saute the garlic and ginger first. Set aside in a bowl.
Rainbow Rolls
Cut all the veggies into thin strips.
Dip your rice paper sheets in warm water so they soften and then arrange your fillings in the middle.
Fold over two ends, then wrap it, making it as tight as possible.
Serve with peanut sauce.
Notes
Can add cooked wild shrimp or organic grass-fed chicken.
Nutrition
Calories:
292
kcal
Carbohydrates:
45
g
Protein:
8
g
Fat:
9
g
Saturated Fat:
1
g
Cholesterol:
1
mg
Sodium:
461
mg
Potassium:
480
mg
Fiber:
3
g
Sugar:
5
g
Vitamin A:
5370
IU
Vitamin C:
57.5
mg
Calcium:
89
mg
Iron:
1.9
mg
Keyword
carrot, cucumber, roll, vegan
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