Rainbow Blossom Spring Rolls with Peanut Sauce | Keep It Caro
Rainbow Blossom Spring Rolls with Peanut Sauce
35 mins prepServes 8
Spring, but make it a spring roll 🌸🥢 Fresh, colorful, and finished with edible flowers — these Rainbow Blossom Spring Rolls are giving everything. Peanut sauce not optional. 🥜
PEANUT SAUCE: Whisk together peanut butter, rice vinegar, coconut aminos, honey, sesame oil, minced garlic, and water until smooth and pourable.
RAINBOW BLOSSOM SPRING ROLLS: Soak rice paper for 5 seconds in warm water. Layer your rainbow (radish, cabbage, carrot, mango, cucumber, lettuce, mint, basil, shrimp) across the bottom third of the wrapper. Place edible flowers near the top. Roll tightly like a burrito. Serve immediately with the peanut sauce.
PRO TIPS: Start rolling immediately after dipping so the wrapper doesn’t stick to your surface. You could also roll these on top of a slightly damp paper towel, which helps prevent tearing and sticking. If you’re making these ahead of time - give them a very light spritz of cooking oil to keep them glossy, moist, and prevent them from sticking together.
