Rainbow Rice Paper Rolls
These vibrant, rice-paper rolls are packed with a rainbow of vegetables and plant diversity, making them a fibre-rich, gut-friendly option. Light, refreshing, and easy to share, they’re perfect whether you’re bringing a dish to share or serving them as a healthy snack at home.
Serves: 2 (makes 6–8 rolls)
Ingredients
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1 medium carrot, julienned
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½ cucumber, cut into matchsticks
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½ red capsicum, thinly sliced
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1 cup purple cabbage, finely shredded
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1 cup spinach leaves
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8–12 fresh mint leaves
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150 g firm tofu, sliced into thin strips
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1 tsp soy sauce (for pan-searing tofu)
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Pinch of salt
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2–3 tbsp beetroot sauerkraut (optional)
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6–8 rice paper sheets
Dipping Sauce
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2 tbsp peanut or almond butter
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1 tbsp soy sauce
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1 tsp honey or maple syrup
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2–3 tbsp warm water (to thin to desired consistency)
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Optional: pinch garlic powder or ginger powder
Instructions
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Heat a pan with a little oil spray. Add tofu strips, 1 tsp soy sauce, and a pinch of salt. Cook 3–4 mins until lightly golden.
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Julienne carrot & cucumber. Thinly slice capsicum. Shred cabbage. Wash spinach + mint.
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Dip each sheet in warm water for 5–8 seconds, place on a plate.
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Layer spinach, tofu, sauerkraut (if using), veggies, mint.
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Fold sides in, then roll tightly.
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Whisk nut butter, soy sauce, and honey. Add warm water gradually until smooth and creamy.
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