Rainbow Rice Paper Rolls

  • Hey babes! Today I’m sharing these gorgeous Rainbow Rice Paper Rolls. A deliciously clean and colourful recipe for all you healthy-foodies out there. Yaaas queen! You’re gonna love this one.

    Rice rolls are the perfect summer recipe because they are light, clean and don’t require you to turn on your oven. France is currently going through a heatwave at a whopping 34 degrees. It’s so freaking hot out that even the thought of turning on my oven is out of the question. Literally as I type this blog post my keyboard seems to be radiating heat. Or maybe I’ve just never been aware of it until now?

    And in heatwaves like these I turn to cold dishes; like salads, veggie trays, and rice paper rolls to keep my hunger at bay. The recipe for these Rainbow Rice Paper Rolls is a gorgeous one. Combining sushi rice with mango, avocado, purple cabbage, carrot, and green beans. It is fresh to death. I love the crunchy veg, creamy avo and sweet mango that comes with each bite, pillowed between sticky rice. It’s also #beautifulfood at its finest. With its colourful ingredients each bite reveals a gorgeous rainbow.

    As you know I’ve made rice paper rolls on many occasion, but this was the first time I decided to add some sushi rice to the mix. I just felt it needed a little more heartiness to the fresh dish. I love my rice paper rolls sans rice, but typically I end up eating so many without ever fully filling up, and two hours later I’m hungry again. Adding the sushi rice really helped to fill me up and to keep me sustained for longer. I also really liked the overall texture it gave to the rolls – adding a little cushioning and plushness to each bite.

    But we also can’t forget the creamy tamari dip that is the partner in crime to these too-good-to-be-true rainbow rolls. A simple blend combining tahini with tamari, lime juice, and water to thin. It’s the finishing touch that brings that umami to the dish. Trust me you won’t want to skip it.

    I will warn you, however, that if you are new to the rice-paper-roll-making shenanigans they do take some time to make. It requires thinly slicing your veg, and delicately rolling into neatly compact little rolls. Once you get the hang of it you’ll get faster, but it takes patience. My recommendation is to chop all your veg ahead of time, using a mandolin to thinly slice to speed up the process. Lay out the veg so it’s readily available, like toppings to a pizza, and get on decorating.

    Another big tip is to not overstuff the rice rolls. You’ll be surprised how just a little of each ingredient adds up. If they are overstuffed they will be hard to roll, and more likely to break. But don’t let this deter you because making rice rolls is actually really fun! It’s like arts and crafts for adults, and you get to eat the outcome – what more could you ask for? I love to do this with a glass of wine, some music, and your hubby or friend by your side. It certainly makes for a fun date night.

    So enjoy these Rainbow Rice Paper Rolls with your loved ones while you soak up this scorching summer sun! Whether it be by the pool, at an evening picnic, or up at the cottage, there is no better way to chill out and taste the rainbow.

  • Rainbow Rice Paper Rolls

    I love rice paper rolls for a fresh and colourful meal. This one combines sushi rice with mango, avocado, purple cabbage, carrot, and green beans. Eating clean never tasted so good.
    Category Appetizer, Main Dish
    Cuisine gluten-free, Japanese, raw, Thai, vegan
    Keyword rainbow, rice paper rolls, spring rolls, summer rolls
    Prep Time 40 minutes
    Cook Time 15 minutes
    Total Time 55 minutes
    Servings 10 rolls
    Author Hannah Sunderani


    • 1 cup sushi rice
    • 2 cups filtered water
    • pinch salt
    • 10 rice paper sheets
    • water for dipping rice sheets
    • 1 cup purple cabbage chopped (approx. 1/4 cabbage)
    • 1 small mango
    • 1 avocado
    • 1 carrot peeled and grated
    • 1 cup green beans
    • 1/2 cup cilantro plus more if desired

    Creamy Tamari Dressing:

    • 1/4 cup tahini
    • 1 tbsp gluten-free tamari
    • the juice of 1 lime
    • 2-4 tbsp filtered water


    • In a pot add 1 cup sushi rice to 2 cups filtered water. Add pinch salt and bring to a boil. Cover with lid and let simmer for 15 minutes, or until cooked. When cooked fluff with a wooden spoon. Cover with a dish towel and let sit for 10-15 minutes. Then scoop rice into a wide bowl to help cool.
    • Prepare veg by thinly slicing cabbage, mango and avocado. Peel and grate carrot, and cut and discard the ends of the green beans. Chop cilantro. Keep all your toppings close by for the decorating process.
    • Fill a rimmed plate with warm water and dip rice paper sheet into the water, ensuring it's submerged, for 3-5 seconds. Transfer to work surface and fill the centre with sushi rice, cabbage, mango, avocado, carrot, green beans and cilantro. Be sure to add ingredients to the centre leaving about 1-inch boarder. (Don't overstuff or it will be difficult to roll). Tuck in the sides of the rice paper and roll the rice paper away from your body to form a burrito shape. Continue this step until you've used all the rice sheets and veg.
    • Make tahini lime dressing: in a bowl combine tahini, tamari and lime juice in a bowl. Add splashes water to thin (I used about 2 tbsp). Serve as dip for rice paper rolls.


    Nutrition information is a rough estimate. 


    Calories: 208kcal | Carbohydrates: 33g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 224mg | Potassium: 245mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1390IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 2mg

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