These rainbow veggie spring rolls from Claire Thomas of The Kitchy Kitchen are loaded with raw, planty goodness and too pretty not to enjoy. Learn the surprisingly simple recipe below and then catch the rest of Claire’s delish recipe here! 

There’s nothing mind-altering about these veggie spring rolls, but the rainbow of color gives these rolls a fabulous, tie-dyed color palette that’s as fun as it is delicious. The trick is to get vegetables as saturated in color as possible – so think bright purples, verdant greens, hot pinks, intense yellows. The vibrant ingredients will add a big impact to the finished salad rolls.

Rainbow Spring Rolls
For 8


For the spring rolls:
8 rice paper wraps
1 head purple cabbage
5 big carrots, grated
1 to 2 avocados, thinly sliced
1 candy cane beet, thinly sliced
1 watermelon radish, thinly sliced
vermicelli, cooked, cooled and drained

For the sauce:
1/3 cup lime juice
1/4 cup soy sauce
1 Tbsp honey
1 tsp sesame oil
1 garlic clove, minced
1 chili, sliced


For the spring rolls:

Insert one rice paper wrap into hot water for 20 seconds. Arrange vegetables in the center. Roll your wrap like a burrito to finish.

For the sauce:

Whisk everything together. Dip rolls generously in sauce and enjoy!

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