Rainbow Spring Rolls Recipe | Yummly
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Rainbow Spring Rolls

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  • 1 daikon radish (large, ends trimmed, cut into 4-inch sections)
  • 4 sheets nori (seaweed sheets)
  • 1 1/2 cups red cabbage (shredded)
  • 1 1/2 cups carrots (shredded, about 2)
  • 1 mango (sliced)
  • 1 red pepper (cored, seeded and sliced)
  • 1/4 cup fresh mint leaves
  • 1/2 cup cilantro leaves
  • 1/2 cup natural peanut butter
  • 1 tablespoon lime juice (about 1 lime)
  • 1 clove garlic (minced)
  • 1 teaspoon ginger (grated)
  • 2 teaspoons Sriracha
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon dried chili flakes
  • 4 tablespoons hot water
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    1. Preheat oven to 350° F
    2. Combine all peanut sauce ingredients except water in medium bowl. Whisk in hot water, 1 tablespoon at a time until you get to a smooth, dipping consistency. Set aside. Can be made 3 days ahead and stored in refrigerator.
    3. Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert food holder into center of one end of radish section and secure onto attachment. Insert food skewer through radish, up to first mark. Attach Thick Blade to attachment. Position bowl under blade to catch radish. Turn Stand Mixer to Speed 2 and position blade against radish to process. Repeat with remaining radish sections.
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