EatWELL – A roll of colorful and nutritional goodness

Summer is a great opportunity to add more enriching and colorful fruits and veggies to your diet! This recipe is an easy way to include multiple vegetables and get wholesome nutrients in one meal. Did we mention that this meal only takes 30 minutes to make? Gather the ingredients below and try out this recipe!

Rainbow Spring Rolls

Recipe and photo adapted from the recipe blog at


· 7–8 rice spring roll papers

· 1 medium beet (skin removed and finely grated)

· 1/2 yellow and red pepper (seeded / thinly sliced)

· 1 cup carrots (thinly sliced)

· 1 ripe mango (cubed*)

· 1 large bunch of mint leaves

· 1 large bunch of cilantro (cut from stems)

· 8 ounces extra-firm tofu or cooked vermicelli noodles (optional / or use 1 cup cooked quinoa in place of 8 ounces tofu or rice noodles)



· 1/2 cup salted natural peanut or almond butter

· 1 1/2 Tbsp soy sauce (tamari for gluten-free eaters)

· 2–3 Tbsp brown sugar or maple syrup (add to taste) 1/2 medium lime, juiced

· 1/2 tsp chili garlic sauce

· 1/2 tsp fresh grated ginger (optional)

· Hot water (to thin)



1. Prep veggies and set them aside for easy assembly.

2. Bring 3 cups of water to a boil in a saucepan or kettle and set aside to cool slightly for cooking rice papers.

3. Prepare peanut sauce by adding all ingredients except water to a mixing bowl and whisking. Add hot water 1 Tbsp at a time and whisk until desired consistency is achieved (should be pourable but thick). Set aside.

4. Add hot water to a large shallow dish and submerge a rice paper to soften for about 10–20 seconds.

5. Once soft, transfer to a clean, slightly damp surface and gently smooth out into a circle.

6. Add carrots, peppers, mango, beets, and a healthy handful each cilantro and mint (and any other desired fillings). Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh.

7. Repeat the process until all toppings are used – about 7 or 8. Serve with dipping sauce and sriracha, if desired.

8. Store leftovers covered in the fridge for up to a couple of days.