Malik’s rainbow 🌈 vegetable spring rolls with peanut dipping sauce

Malik has made these delicious vegetable spring rolls with a tasty peanut dipping sauce. You can use most vegetables as long as you slice them thinly. They take some time to prepare so you can make them ahead of time and cook later.

The key is finding the right wrappers. We searched everywhere and then found them in the freezer section of our local corner shop.

These are great with the vegetable rice on a previous recipe or just some vegetable noodles.


4 Spring roll pastry wrappers

1 tablespoon sesame oil

coconut oil spray

1 courgette

1 carrot

1 red pepper

1 red onion

Half cabbage

1 clove garlic

1 piece of ginger

1 tablespoon soya sauce

1 tablespoon sweet chilli sauce

1/2 lime

Sesame seeds


Slice the carrot, cabbage, red pepper, courgette and red onion into fine strips.

Crush the garlic and ginger.

Stir fry all the vegetables in sesame oil on a high heat for 1-2 minutes. Add the crushed garlic and ginger and stir fry for a further minute.

Add soy sauce, juice of half lime and chilli sauce and cook for another 2 minutes until all the flavours are combined.

Remove this from the heat, cool and set aside.

Lay out the spring roll wrapper in a diamond shape. Spoon a quarter of the vegetable mix just below the middle and spread into a line. Roll the wrapper away from you folding the vegetable mix. When you get just past half way, fold in the sides and continue rolling. Seal the final roll with oil. Coconut oil in a spray works best.

Repeat until you have 4 large spring rolls and place on a baking tray. Give them all a light spray of coconut oil and scatter with sesame seeds.

Bake in the oven for 20 minutes at 200 degrees. Cut each roll in half to serve.

Peanut dipping sauce


2 tablespoons peanut butter

1 tablespoon tahini

1 tablespoon coconut milk

2 teaspoons chilli sauce ( we like Sriracha hot chilli sauce)

1/2 lime juice

2 tablespoons water


Add all ingredients into a saucepan, cook gently on a low heat until combined. Keep stirring and add more water if needed.


You can also use other vegetables including bean sprouts, pre-soaked rice noodles, other coloured peppers, red cabbage.

The spring roll wrappers are extremely versatile and can also be used for a delicious raspberry and vanilla desert with toasted almonds which is based on a Food from 4 recipe.