Vegan rainbow rolls are a great way to pack a bunch of veggies into one meal. They're paired with aromatic herbs, protein rich chickpeas, and a creamy sweet peanut butter dipping sauce. This recipe is great for meal prepping because all the chopping of veggies + fruit can be done beforehand!
Prep the fillings for your rolls. Slice all your veggies thinly, cut your mango strips, rinse and drain the chickpeas, and wash/chop your herbs. Everything should be set up on a counter because once the rice papers are wet, you need to move quickly to form the rolls.
If using vermicelli rice noodles, soak the instant vermicelli noodles in boiling water for 3-4 minutes to soften. Run under cool water and drain.
In a small bowl, prep your peanut dipping sauce by whisking together all sauce ingredients until well combined.
Place a rice paper wrapper in a large skillet of warm water. Once the paper softens (takes a few seconds), place it on a cutting board. Along the bottom half of the rice paper, line up the fillings you want to use. Roll it up from the bottom upwards halfway. Fold over both right and left sides, then continue wrapping the roll up until you reach the top. Repeat with remaining rice papers. You can either dip the entire roll into the dipping sauce, or first cut them in half, and then dip. Enjoy immediately while they're fresh!
Ingredients
Directions
Prep the fillings for your rolls. Slice all your veggies thinly, cut your mango strips, rinse and drain the chickpeas, and wash/chop your herbs. Everything should be set up on a counter because once the rice papers are wet, you need to move quickly to form the rolls.
If using vermicelli rice noodles, soak the instant vermicelli noodles in boiling water for 3-4 minutes to soften. Run under cool water and drain.
In a small bowl, prep your peanut dipping sauce by whisking together all sauce ingredients until well combined.
Place a rice paper wrapper in a large skillet of warm water. Once the paper softens (takes a few seconds), place it on a cutting board. Along the bottom half of the rice paper, line up the fillings you want to use. Roll it up from the bottom upwards halfway. Fold over both right and left sides, then continue wrapping the roll up until you reach the top. Repeat with remaining rice papers. You can either dip the entire roll into the dipping sauce, or first cut them in half, and then dip. Enjoy immediately while they're fresh!