Rainbow rolls

This is one of my favourite recipes; so easy to make and perfect for new year healthy eating. You can add whichever fillings you want, ideal for using up leftovers. I have kept these vegan but you could also add shredded chicken or tofu for more protein.

Ingredients: (serves 2)

  • 6 rice paper wrappers (I got mine from Waitrose but they are also in asian supermarkets)
  • 1 red pepper, shredded
  • 1 carrot, shredded
  • 1/4 of a cucumber, with the seeds taken out, shredded
  • Half a mango, shredded
  • Handful red cabbage, shredded
  • 3 spring onions, shredded
  • 1 red chilli, shredded
  • Handful of mint
  • Handful of coriander
  • Handful of thai basil (if you can find it- they sell it at Waitress or thai supermarkets)

For the dipping sauce:

  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp sesame oil
  • 1 tbsp lime juice
  • 1 tbsp sweet chilli sauce


  1. Get a large bowl/ pan of warm water.IMG_0140.jpg
  2. Take a wrapper and soak in the warm water for 10-15 seconds, until soft.IMG_0141.jpg
  3. Put some olive oil onto a chopping board, so the wrapper does not stick.img_0144
  4. Place the wrapper on the board. Fill with the vegetables and herbs, being careful not to overfill.img_0142img_0143img_0146
  5. To wrap, take the 2 short ends and fold in. Then roll the longer ends.img_0150img_0149
  6. Cut in half.
  7. Mix all the ingredients for the dip together.img_0151IMG_0176.JPG

I often serve this with 3 dips; the one above, hoisin sauce and a chilli oil. If you have left over chopped vegetables, then just chuck into a take away box with some sauce, shredded chicken and salted peanuts- perfect for a leftover lunch the next day.

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