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  • Catherine Myburgh

Rainbow Rice Paper Rolls

Homemade healthy and vibrant rainbow rice paper rolls, bursting with flavour and fresh deliciousness.

Whenever I think of summer, these rainbow rice paper rolls come to mind (as well as, refreshing fruit smoothie bowls). They’re easy to make (once you get the hang of it), super adaptable, light, healthy, delicious and of course, a definite crowd-pleaser.

The first time I ever tried rice paper rolls/summer rolls/Vietnamese spring rolls was at the start of 2018 whilst completing my yoga teacher training in Bali. I was having lunch at a cute little spot called Earth Café, in Ubud and was just so impressed by this weird and wonderful food (not to mention this was also my first time trying out tofu, which was equally, if not more bizarre). But to say the very least, I’ve been hooked ever since.

I just love the freshness, flavour, crunch and simplicity that this recipe provides. However, the ingredients can easily be adapted to suit your individual dietary preferences and needs.

Protein swaps could include marinated tofu/tempeh (plant-based), cooked prawns and cooked beef/pork strips etc.

Veggie swaps and additions such as sweet bell peppers, cooked sweet potato, thinly sliced fresh mango, green spring onions, sugar snap peas and fresh chilli etc.

RECIPE | Makes: 5-6 large rice paper rolls (10-12 half-sized smaller rolls)


Rainbow Rice Paper Rolls

  • 5-6 sheets of dry rice paper wrappers (these can be found at most supermarkets or alternatively, an Oriental/Asian grocery store)

  • 1 cup raw shredded red cabbage

  • 1 cup shredded chicken breast (poached/oven-baked) (approx. 1 large chicken breast)

  • 1 large carrot (julienned/thinly sliced)

  • ½ a large cucumber (julienned/thinly sliced)

  • 1 avocado (sliced)

  • 1 cup raw baby spinach

  • Fresh herbs: mint, basil and/or coriander

  • Toasted sesame seeds

Peanut Sauce

  • 1 tbsp. natural peanut butter

  • 1 tbsp. soy sauce (sub tamari, if gluten free)

  • 1 tsp. honey (or any other liquid sweetener of choice)

  • The juice of 1 lime


  1. Start by thinly slicing the vegetables and shredding the cooked chicken, set aside for later use. (In this recipe, I have used leftover cooked chicken. However, if you still need to cook your chicken, I recommend poaching/oven-baking it in advance and allowing it to cool/chill, before you start assembling the rolls.)

  2. Lightly grease a large flat plate with some sesame/olive oil (this will prevent the rice paper from sticking to the plate, making it easier to roll).

  3. Now it’s time to assemble your rolls. Submerge the rice paper wrapper in water for 15-20 seconds (or until soft, pliable and slightly firm). Place the soft rice paper wrapper on your greased plate, fill with the fresh veggies, herbs & chicken and roll it up nice and tightly.

  4. Continue assembling the rainbow rolls until all the remaining ingredients have been used up.

  5. Slice the rolls in half, garnish with more sesame seeds, serve alongside the peanut dipping sauce and enjoy!

Peanut Dipping Sauce

  1. Add all the ingredients into a small bowl and thoroughly whisk to combine (if you prefer a thinner consistency, add an additional 1-2 tbsp. of water).

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