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To achieve that perfect crunch and delightful chewiness in your crispy rainbow veggie spring rolls, keep the following tips in mind:

Crunchy Veggie Spring Rolls

Discover the joy of making Crispy Rainbow Veggie Spring Rolls, a vibrant and nutritious dish perfect for appetizers or light meals. Filled with a colorful mix of fresh vegetables like bell peppers, carrots, and cucumbers, these rolls offer a delightful crunch and a burst of flavor. This recipe guides you through selecting the right ingredients, preparing the vegetables, and creating a delicious dipping sauce. Impress your guests and savor the freshness of these wholesome spring rolls!
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Ingredients
  

8 rice paper wrappers

1 cup shredded carrots

1 cup cucumber, julienned

1 cup bell peppers (red, yellow, green), sliced thinly

1 cup red cabbage, shredded

1 ripe avocado, sliced

1/2 cup fresh mint leaves

1/2 cup fresh basil leaves

1/2 cup vermicelli noodles, cooked

1 tablespoon sesame oil

Salt to taste

Optional: Sprouts for extra crunch

Dipping Sauce:

1/4 cup soy sauce

2 tablespoons peanut butter

1 tablespoon honey (or agave syrup for vegan)

1 teaspoon sriracha (adjust for spice level)

1 tablespoon lime juice

1 teaspoon grated ginger

Instructions
 

Prep the Veggies: In a large mixing bowl, combine the shredded carrots, cucumber, bell peppers, red cabbage, and cooked vermicelli noodles. Drizzle with sesame oil and season lightly with salt. Toss well to combine.

    Mix the Dipping Sauce: In a small bowl, whisk together the soy sauce, peanut butter, honey, sriracha, lime juice, and grated ginger until smooth. Adjust seasoning to taste and set aside.

      Soften the Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water and let it soak for about 10-15 seconds, until it becomes pliable. Carefully lay it flat on a clean, damp surface.

        Assemble the Rolls: On the lower third of the softened rice paper, layer a small handful of the veggie mixture, topped with a few slices of avocado and a couple of mint and basil leaves. If using, add a small handful of sprouts for extra crunch. Be careful not to overfill!

          Fold and Roll: Begin rolling the rice paper tightly from the bottom, tucking in the sides as you go (similar to rolling a burrito). Roll it all the way up to form a tight spring roll. Repeat this process with the remaining wrappers and filling.

            Serve: Arrange the spring rolls on a serving platter. Serve with the dipping sauce on the side. Enjoy your crunchy and fresh veggie spring rolls!

              Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings