One of my all time favorites are these delicious rainbow summer rolls. They are so simple to make and you can just stuff in all the ingredients you like. They are the perfect snack for when it’s hot outside or when you need a quick but energizing lunch because they are loaded with fresh greens, fruits, and healthy fats. I like to fill them with avocado, lettuce, carrots, cucumber, red cabbage, papaya/mango and pomegranate seeds, but basically, I always end up just using whatever fresh I have in the fridge. I love to dip them into peanut sauce but you could also just mix up a spicy vegan mayonnaise or simply soy or teriyaki sauce.
Lately I’ve been loving to add marinated tofu and tempeh into the rolls and it just takes them to another level! You could also add a layer of hummus or any kind of spread that you have in the house for extra nutrients and taste! 🙂
- rice paper
- marinated tofu/tempeh
- pomegranate seeds
- red cabbage
- 1 Tbsp peanut butter
- 2 tsp soy/tamari sauce
- 1 garlic clove, minced
- ½ tsp hot sauce (like sriracha)
- 2-4 Tbsp hot water (depends on desired consistency)
- Slice all the vegetables and fruits into thin strips/pieces about 5-6 cm long.
- Take a rice paper wrapper and soak it into warm water from both sides until it softens.
- Place it on a cutting board and arrange the fresh ingredients in the centre of the sheet horizontally (starting with the lettuce).
- Fold the rice paper over the ingredients (pushing them back) and fold the sides in towards the middle like a burrito. Roll it up firmly until the end and put aside.
- After you finished the rolls you can cut them in half and place on a serving platter or a bowl.
- For the sauce, mix all ingredients together and stir until you get a creamy dip (add more water for desired consistency).
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Joan Rea says
OR lettuce wrap
chopped cucumber, avocado, carrot, turnip, apple banana, plus sunflower seeds walnuts, cashews,
sauce lime yogurt
Sounds yummy to me, too! 🙂
Perhaps stupid question, but do you eat the rice paper?
Haha not stupid at all! And yes, you eat the rice paper! 🙂 Try it! It tastes best if you eat them immediately after making them, if you store them in the fridge the paper might get a bit more chewy
Yes! Of course! It’s just like the tortilla that holds your burrito together except it’s made from rice and not wheat. If you’ve never had Asian rolls like this, you’re in for a treat.
Yes! It’s entirely edible!
Liz Sutton says
I used collard greens for wraps
Jolene Todd says
I’ve done the collard green wraps and they were awesome!
Collard green wrap recipe please , thanks Glynis
Looks and sounds delicious! Thank you for sharing……
Thanks so much! 🙂
Just sent this to my daughter. Can’t wait to try it. will try it with the collards also.
Great 🙂 I just did it with collard greens yesterday and it was delicious 🙂
Donna Donat says
I made them today but I was unable toget the pomagranete so I chopped up strawberries (used and egg slicer). We served them with fish and they were a hit.
Great! I’m sure they were delicious with strawberries! 🙂
Edie Dahlen says
I wish you were on Pinterest!
Might be something I should consider 🙂
I was able to added it to my Pinterest.
Could you share how you shared to pinterest plz
If you click on the pictures, the Pinterest button should appear 🙂
Just sent recipe to my daughter. Always looking for great colorful and tasty ideas as she is vegan. And great mother daughter bonding time creating new meals together. Win win 🙂
Aww that’s so amazing! 🙂 Hope you’re having a great time together!! 🙂
How far in advance can you make these to still taste fresh and crisp?
Hi Kate 🙂 I’ve mostly eaten them fresh, right after making them, but if you store them in the fridge in an air tight container for eating them later they should still taste good. I did it once, and just freshly mixed up the sauce and they were delicious!
Thanks! I’m hoping to try this for a lunch meeting at work. 🙂
I store them by placing a dampened paper towel (rung out of course) directly on top of the rolls, in a covered plastic or glass container. This keeps the rice wraps fresh.
I’m going to make up a batch and take them with us on our road trip (we have camper/fridge). Awesome! Thank you.
So wish there was a Pin tab to this so I could save it.
Hi Jane 🙂 I just implemented it to all the recipes on the website! 🙂
If you cut them in half and place them in a bowl to serve – how do you keep the rice paper from sticking to each other?
Hi Gabriele! I always wait 5-10 minutes before I cut them in halves and place them in the bowl. Like this the rice paper isn’t as wet and sticky and you can easily serve them next to each other 🙂
So beautiful! What is the white stuff on the sauce? Thanks!
Thanks! 🙂 Just some crushed peanuts!
Exited to eat this tonight. Had my two very picky children help cut up the veggies/mango. They were excited about the color. I’m also adding a slice of grilled chicken to the wrap to make it a complete meal for my family. The sauce is amazing, though I made a separate batch for me with extra garlic and sriracha (mommy likes it spicy!) fingers crossed that the picky-uns don’t pick it apart and eat just the rice paper (totally expecting it though. But still hopeful for a meal time success.
Aww 🙂 I hope they liked it?!
Where does one buy rice paper?
You’ll most likely find it in Asian stores!
I’m wondering if there’s a method for handling rice paper. Mine were delicious but a mess. We couldn’t roll them tightly enough to hold everything in.
Hi Betsy! Rice paper is a bit tricky, I agree. The only method I recommend is to somehow form a kind of shell with the lettuce and place all the veggie sticks inside so that the rice paper doesn’t get stuck on the veggies. And then it’s a bit easier to roll the paper around the lettuce. But that’s just my personal ‘method’ 😉
Brown sugar or honey in the sauce can be quite good, as can some cayenne, crushed red pepper flakes, or other form of spicy-hot. The sweet and hot makes it almost addictive! Some ground or fresh grated ginger in the sauce is also very good. Some cilantro or fresh basil or other herbs in the wraps are wonderful as well! We love these!
I’ve tried the ginger and basil leaves so far and loved it! I also love those rolls and can’t wait to try out all the other options!! 🙂
Hi there, So what if you were to substitute the mango with pineapple? I’m unable to get mango or papaya so I was thinking of pineapple instead but I’m not sure how it would be with the peanut butter sauce. Lol maybe I just won’t make the sauce. Thanks
You could either make a different sauce, or just leave the mango/ papaya out! 🙂 It will still taste delicious! Most of the times I don’t have these fruits on hand and then I just use more veggies instead! 🙂
Fabrice Le Blanc says
I would like to thank your for your recipes. I tried yesterday the spring rolls and they were delicious.
I still need to practice the rolling part…. something difficult. Do you have any advice to make them?
But the rolls with the sauce (I used almond butter instead)…. waou… delicious and healthy.
Oh that’s great! 🙂 So happy you liked them! They’re one of my favourites, too! Yeah, the rolling you will get better in time haha. I always make sure to have thick rice paper rolls (some of them break easier than others, so try a few different brands if you can), then I make sure to cut the veggies quite small so I have enough space on the sides to fold the paper in. And another trick would be to first start with a lettuce leaf and lay all the other ingredients into the leaf and in the end sort of wrap the leaf around all other ingredients and then roll the rice paper. Makes it easier to hold 🙂
Fabrice Le Blanc says
Thank Kirsten for your tips. Have a lovely day.
M james says
Sweet chili dipping sauce is awesome with these
Mary Dregalla says
What did you marinate the tofu in?
Just tamari sauce and garlic 🙂
Hey – just wondering what the tofu Is for (I cannot see it in the prep) I have been kown to look without looking properly!
Hey Paula! The tofu is totally optional – you can basically fill the roll with whatever veggies/fillings you have at home. I like to do a combination of cucumber, carrots, mango/papaya, tofu (whenever I have), avocado, shredded cabbage,… The video only shows veggies because I didn’t have tofu at that time. But usually I like to add ‘fried’ tofu (I cook it in a pan in a dash of soy sauce)
James Rayers says
How good is that sauce! I’m so bad at wrapping rice paper rolls that these end up more like a salad, but still delicious!