dhoha123 The bright Detox Rainbow Roll-Ups with Peanut Sauce are rice paper-wrapped multicolored veggie wraps with thinly sliced bell peppers, purple cabbage, cucumbers, and carrots. Their name captures the vivid “rainbow” of hues. They are crisp and cool, and the creamy, tangy peanut sauce goes well with them.
Detox Rainbow Roll-Ups with Peanut Sauce
Description
The bright Detox Rainbow Roll-Ups with Peanut Sauce are rice paper-wrapped multicolored veggie wraps with thinly sliced bell peppers, purple cabbage, cucumbers, and carrots. Their name captures the vivid “rainbow” of hues. They are crisp and cool, and the creamy, tangy peanut sauce goes well with them.
Ingredients
Instructions
- Carefully prepare the vegetables:
Give every vegetable a thorough wash. Add the cucumber, bell peppers, and carrots and Julienne them. Finely shred the cabbage. - Prepare the vermicelli noodles by boiling them as directed on the package. Drain thoroughly and rinse with cold water.
- In a bowl, mix together peanut butter, soy sauce, lime juice, honey, water, and minced garlic to make the peanut sauce. Mix thoroughly.
- To make the rice paper wrappers softer, submerge one in warm water for five seconds or so. On a spotless surface, lay it flat.
- Carefully layer the fillings:
In the middle of the wrapper, arrange a portion of noodles, carrots, peppers, cabbage, cilantro, and mint. - Make sure everything stays secure by precisely rolling up from the bottom after folding the sides inside.
- Repeat and slice with joy: Continue until all wrappers are filled. To see the colorful layers, cut each roll in half.
- Serve with zeal: Place the rolls on a dish and accompany them with the creamy peanut sauce.
recipe, sauce, detox
Detox Rainbow Roll-Ups with Peanut Sauce Recipe Variations
- Roll-ups of spicy rainbows with chili peanut sauce
Use thinly sliced jalapeños or chili flakes in the filling to give your rolls a little extra zing. Stir in a teaspoon of red chili paste or sriracha to add some spiciness to the peanut sauce. - Mango-Based Tropical Rainbow Roll-Ups
offer thin slices of mango to your rolls to offer a blast of tropical sweetness. The creamy peanut sauce is a nice contrast to the luscious, somewhat sour mango. - Quinoa and Hearty Rainbow Roll-Ups
Use cooked quinoa in instead of the vermicelli noodles for a heartier alternative. The nutty quinoa gives the rolls chewiness, protein, and fiber. For a zesty boost, sprinkle some lemon zest over the quinoa before adding the vegetables.
What to Pair with Detox Rainbow Roll-Ups with Peanut Sauce
- Ginger Slaw with Sesame
Tossed in a zesty sesame ginger dressing, this crisp slaw has shredded cabbage, carrots, and scallions. It enhances the Detox Rainbow Roll-Ups by giving the creamy peanut sauce a strong, tangy contrast. - Rice with Coconut Lime
To counterbalance the crunchy, raw vegetables of the rolls, fluffy coconut lime rice provides a warm and fragrant side dish. The gentle sweetness from the zesty lime and creamy coconut taste blends well with the peanut dipping sauce. - Thai-Style Cucumber Salad Recipe
The combination of lime juice, fish sauce, sugar, and chili flakes in a Thai cucumber salad creates a tart, sweet, and spicy taste. It provides a cool taste explosion that counterbalances the peanut sauce’s luscious, creamy texture.
How To Store This Recipe?
- In The Fridge: Place the rolls in an airtight container after securely wrapping them with plastic wrap. To keep them fresh, keep them in the fridge for up to two days. To keep the rolls from getting soggy, keep the peanut sauce in a different container.
- In The Freezer: It is not advisable to freeze the rice paper wrappers and vegetables because they lose their texture when thawed. But you can store simply the peanut sauce for up to three months in an airtight jar. Before using, let the sauce thaw overnight in the fridge.
- To Reheat: You can eat these roll-ups cold or at room temperature. Steer clear of heat since it changes their flavor and texture. Before serving, reheat the peanut sauce in the microwave for 10 to 15 seconds, if necessary.
Recipe Nutrition Facts
Calories: Approximately 275 calories per serving.
Protein: Around 8 grams per serving.
Fiber: Roughly 5 grams per serving.
Vitamin A: High content due to carrots and bell peppers.
Vitamin C: Abundant from bell peppers and purple cabbage.
Vitamin K: Rich from fresh mint and cilantro.
Calcium: Present in small amounts from purple cabbage and peanut butter.
Iron: Moderate levels from purple cabbage, cilantro, and peanut butter.
Healthy Fats: Provided by peanut butter, with roughly 7 grams per serving.
Carbohydrates: Approximately 35 grams per serving, mostly from vermicelli noodles and vegetables.
Potassium: Found in cucumbers, bell peppers, and peanut butter.
Antioxidants: Provided by purple cabbage and fresh herbs like mint and cilantro.
