We’re celebrating Mother’s Day on Sunday with this colorful meal! These veggie spring rolls are so easy to make and are guaranteed to brighten up your day. While we only used the vegetables and fruits we had handy in our kitchen, there are so many delicious combinations you can make! You can try experimenting with your flavor and color combinations by adding different fruits, vegetables, or herbs.
Here’s how we made ours:
Peanut dipping sauce:
Thinly slice your vegetables and fruit, set aside. In a pan or dish large enough to fit the spring rolls, heat up water until it is just about boiling (you should still be able to touch it). Place one of the spring rolls in the water for about 10-20 seconds, or until it feels soft. Place the spring roll on a clean, smooth surface. Place your fillings inside the spring roll. Fold one end over your filling, then roll one side over. Fold the bottom end over and roll the other side over. Place on a plate with a damp paper towel over it to keep it fresh.
For the peanut dipping sauce, combine peanut butter, soy sauce, maple syrup, lime juice, garlic, and chili powder in a bowl. Whisk together. Add in water, one tablespoon at a time, until your sauce is at the desired consistency.