Prepare the vegetables by washing them thoroughly and then cutting them into small pieces. I used the slicing blade of my food processor to finely slice the bell peppers and the red cabbage. I then I used the grating blade to finely grate the peeled carrot.
Boil some water and add in the rice or bean vermicelli, soaking for as long as instructed on the package of your particular noodles.
Meanwhile, heat some extra virgin olive oil or coconut oil in a frying pan and add in a finely minced garlic clove. Once you have finished soaking the noodles, drain them and throw them into the pan with the oil and garlic. Add a bit of turmeric, salt, and pepper, and sauté all of the ingredients together for a minute or two.
Once you have prepared all of the colored ingredients, separate them into bowls to make it easier to put the spring rolls together.
Dampen a clean cotton cloth and spread it out on your counter.
Take a spring roll wrapper and dip it into a pan full of water for around 5 seconds. Shake off the excess water and place the wrapper onto the prepared cloth.
Start placing the ingredients onto the wrapper. I begin on the left side with the red peppers followed by the orange carrots, the vermicelli that has been seasoned with turmeric, the green peppers, and then ending with some red cabbage on the left side.
Try to keep the ingredients in the center of the wrapper, leaving at least around an inch free on either side (and top and bottom).
Fold both the top and bottom of the wrapper over the ingredients, and then carefully proceed to roll up the spring roll starting from one side and pushing the ingredients into the center as you finish rolling it up. The spring roll should seal itself when you finish wrapping the clean edge over your roll.
Continue forming rolls with the remaining ingredients and serve immediately or store in the fridge for later.
Serve with the dipping sauce of your choice. I like to mix some soy sauce with a bit of lime juice and honey.
Eating vegetables with a wide variety of colors helps ensure you're getting a wide variety of vitamins and antioxidants.
Red foods are often high in lycopene.
Orange foods are often rich in beta carotene.
Turmeric is rich in curcumin.
Green foods are often rich in chlorophyll.
Red cabbage is rich in anthocyanins.
Feel free to vary the recipe with other colorful vegetables of your choice.Some brands of bean vermicelli may turn orange rather than yellow when seasoned with turmeric.Serve with the sauce of your choice. Homemade soy sauce is a great choice, as is sweet and sour sauce.