Rainbow Veggie Spring Rolls
These Rainbow Veggie Spring Rolls are packed with so much goodness and are oh so yummy!
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 8 1x
- Category: Dinner
- Cuisine: Asian
Ingredients
Scale
- 16 Rice Paper Wraps
- 1 Avocado sliced thin
- 1 bunch fresh Mint
- 1 large Cucumber peeled and sliced thin
- 3 Carrots julienned
- 1/2 Red Pepper sliced thin
- 1/2 Orange Pepper sliced thin
- 6–8 Rainbow Chard Leaves cut in large pieces to fit rice wrap, cut out the thick stems
Instructions
- Set up an assembly line of all ingredients to make it fast and easy.
- Fill a pie pan with warm water, or any type of shallow dish that’s big enough to fit the rice papers
- Dip rice paper in water for about 10 seconds getting all of it wet
- Put wet rice paper on a large plate
- Layer Rainbow Chard leaf, and veggies on top, careful not to fill too full or it will rip open
- Roll up wrap tightly kind of the same way you would roll a burrito
- And repeat with each wrap.
- These are best when eaten right away.
- You can refrigerate them for a day or two if wrapped individually in saran wrap, however the rice paper will get a little harder in texture.
- Also when making these, make sure you do not place the wraps so they are touching each other or they will stick together.
Find it online: https://tastefulventure.com/rainbow-veggie-spring-rolls/
