Reference to Preparing Perfect Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce

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We hope you got insight from reading it, now let's go back to rainbow vegetables rolls with peanut sriracha dipping sauce recipe. To cook rainbow vegetables rolls with peanut sriracha dipping sauce you need 19 ingredients and 11 steps. Here is how you cook it.

To prepare an extraordinary Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce, below are the ingridients required:

1. Provide of For the Vegetables:.
2. Provide of Shredded lettuce.
3. You need of Shredded purple cabbage.
4. Prepare of Red bell pepper cut it into thin matchsticks.
5. Take of Green bell peppers (jalapeño) cut it into thin matchsticks.
6. You need of Cut celery into lengthwise.
7. Provide of Cut mango into lengthwise (you can replace it with avocado).
8. Use of Chopped cilantro and basil.
9. Provide of To wraps:.
10. Get of Rice paper wrappers (you can find at Asian store).
11. Take of Note: In this recipe I used two sheets of rice paper wrappers in every roll.
12. Get of For Peanut Sriracha sauce:.
13. You need 2-3 tbsp of creamy peanut butter.
14. You need 1-2 tsp of sugar (depending how much sweetness you like).
15. Prepare 1/2 tsp of cayennes powder (optional).
16. You need to taste of Soy sauce.
17. Use 1-2 tsp of or more lemon juice (you can replaced it with rice vinegar).
18. Take of Sriracha (optional).
19. Get of Water as needed (sorry I didn’t measure the water, I just added little by little until I reach the right consistency).

After readying the components, next you are ready to make your tasty Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce by following the guidances on this section:

1. To prepare the dipping sauce: Simply add all the sauce ingredient in the blender except lemon juice, then add water. Blend it until smooth. If it isn’t enough water, then add a little water at a time until you reach the consistency you want. Add lime juice, and taste it. Set asides..
2. To set up the spring roll station: Fill a large bowl with warm water to soaked/wet the rice paper sheets..
3. Usually I arranged all my vegetables like this. It makes it easier for me to reach them..
4. Prepared two plates. One for rolling and another one to put the rolls after rolled..
5. To roll: Quickly dip two sheets of rice papers (you can use one sheet)in the lukewarm water to moisten the entire surface of the paper..
6. Lay the wet rice papers on the plate. Place the shredded lettuce close to the bottom edge of the paper, then continue arrange a small pinch each of the vegetables..
7. Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll, fold in the right and left sides, then finish rolling up the spring roll all the way to the end..
8. Repeat the rolling process with the rest of the ingredients. Then cut the spring rolls into 2 or 4 depending on the length of the rolls you made. (Mine, I cut each roll into 4 sizes of sushi rolls).
9. Lastly plating your vegetables rolls beautifully, and serve with peanut sauce (I added the sriracha into peanut sauce just before serving, and mixed it together)..
10. Your vegetables rolls are ready, Enjoy!.
11. HappyCooking!.

You can also wrap the spring rolls individually in plastic wrap and eat them within a few hours; the plastic wrap helps keep them from becoming soggy or. For the Peanut Dipping Sauce: Whisk all ingredients together. Pour into a small bowl and dip at will. Lay the paper down and start to stack the vegetables on top of each other at the bottom of the circle toward you. Add a bunch of vermicelli and then fold up the bottom over the pile.

Recipe : Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce

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step by step to make Rainbow Vegetables Rolls with Peanut Sriracha Dipping Sauce

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