Rainbow Spring Rolls

Rainbow Spring Rolls

One of my most popular summertime recipes is Paleo Nori Rainbow Rolls, which are full of veggies in every color and perfect for lunch or a picnic. I put this blog post together with those rolls in mind: Spring Rolls are basically the "rainbow rolls" that I grew up with, and I still love them. After my Cashew Chicken fiasco, spring rolls became a beloved dining-out item for me, and I think you'll love them too (if you don't already).  

First thing first. Spring Rolls are not Paleo (the wrapper is made of rice), so if you want something Paleo-friendly or Whole 30-friendly, go ahead and use the original Rainbow Rolls recipe. But! If you are just looking for something healthy, full of veggies, and fun to make, try these out. They're also great for a party: put out sliced veggies, cooked and sliced chicken or steamed shrimp if you like, and let everyone make their own rolls. Traditional spring rolls also have rice noodles inside, but I usually skip them... that's just me. Peanut sauce makes for the perfect condiment! Make plenty, everyone will want their fair share. 

Rainbow Spring Rolls
Rainbow Spring Rolls
Rainbow Spring Rolls

Rainbow Spring Rolls

Published May 30, 2017 by
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These spring rolls have every color of the rainbow, and are perfect for summertime!

Yields: 15   |    Total Time: 30 minutes


    For the rolls:
  • 15 Rice paper wrappers
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 cup shredded carrots
  • 1 cup cucumber, julienned
  • 5 pieces of lettuce, thick stem pieces removed
  • 1 cup purple cabbage, shredded
  • 1/4 cup cilantro leaves
  • Optional: chicken (cooked and sliced) or shrimp (steamed), avocado

  • For the sauce:
  • 1/4 cup peanut butter or almond butter
  • 2 tablespoons soy sauce
  • 1/2 teaspoon finely grated ginger
  • 1 teaspoon Sriracha
  • 1/4 cup coconut milk (canned, full-fat) 


  1. Prepare your workspace: set all of your sliced veggies out where they are easy to access (I put them all in small bowls around my cutting board).
  2. Heat 1 centimeter of water until it’s just ready to simmer, but not bubbling yet. Place 1 rice paper wrapper in the hot water, just until it becomes soft and pliable. Then, carefully remove it from the water with out tearing it and place it flat on your cutting board (this may take a bit of practice! If you tear one or two, you can try to use it still or just start over with a new rice paper wrapper). While the wrapper is still pliable and warm, make a small row of veggies on one side of the rice paper (1-2 cucumber slices, a few tablespoons each of cabbage and carrots, 1-2 shrimp or slices of chicken, etc.) All together, you want about 1/4 to 1/3 cup of filling for each roll. Then, roll everything up like a burrito.
  3. Repeat step 2 until you’ve used up all of your rice paper wrappers.
  4. Make the sauce: stir together all of the ingredients until a uniform, creamy sauce comes together.
  5. Serve spring rolls with a side of sauce for dipping. Store leftovers in an airtight container in the fridge.