Rainbow Spring Rolls with Ginger Peanut Sauce
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Minimalist Baker · by Minimalist Baker★ 4.9 (38)

Rainbow Spring Rolls with Ginger Peanut Sauce

NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 16%
CARBS 18G39% OF CAL
4G FIBER2G OTHER12G TOTAL SUGAR
FAT 10G51% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fresh spring rolls filled with colorful vegetables, fruit, herbs, and rice noodles, served with a spicy-sweet ginger peanut sauce. A light, quick meal.

mainvietnamesedairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 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
  • 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
30M
SODIUM
479MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.