RAINBOW SPRING ROLLS (WITH 2 DIPPING SAUCES)

Our contribution to the world wide Spring Roll movement is now complete with these colourful rolls. Paired with two delicious dipping sauces!

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Colourful rainbow spring rolls served with two dipping sauces on a dark platter.

Our contribution to the world wide Spring Roll movement is now complete with these colourful rolls. Paired with two delicious dipping sauces!

Hellooo everyone! Rita here. So I guess we are jumping facefirst on the Spring Roll bandwagon, huh? We could have just sat and watched as pretty much everyone in the food blog community publishes their takes on the yummy concoctions during this time of the year, but we decided we wanted to join in the party. While we're at it, we might as well start by sharing a few recipes from our favourite veggie bloggers out there! Check out these gorgeous Summer Rolls with Garden Veggies and Basil by the lovely Emily at This Rawsome Vegan Life; the fresh and crisp Bahn Mi Spring Rolls by vegan genious Dana at Minimalist Baker; and last but definitely not least the delicious and savoury Deconstructed Spring Roll Bowls by my favourite gal in the interwebs (shhh, don't tell anyone!), Ashlae at Oh, Ladycakes.

So onto these Rainbow Spring Rolls. Our bright and colourful take on this asian classic is actually nothing new to the spring roll business, so we stepped up our game with two delicious sauces to go with it. One really basic dipping soy sauce and the actual star of the recipe: the Mango, Basil & Lime Tahini Cream. This delicious cream is perfectly balanced and it is a great addition to any sort of raw fruit and veggie recipe. We poured the leftover cream over salads during the following couple of days and it proved to be the bomb.

This recipe is so quick to put together with a few simple ingredients (even though we've used a bunch for the sake of colours here) that we end up resorting to rolls like these very often. They're yummy, fresh and filling (given that we eat about 5 or 6 each) and they are totally easy on your digestive system. Rolling your first few Spring Rolls can be quite the challenge and I hope we've made it a tiny bit easier with our instructions and photos. I kind of think of it as folding a baby's diaper (minus the yuck!). Give it a go and you'll find youself rolling your Spring Rolls like a pro in no time!

Rainbow of bright vegetables and fruits arranged on a grey background for spring rolls.

Rice noodles and chopped vegetables ready for assembly.

Overhead of hands preparing rice paper wraps with all ingredients nearby.

Close-up of hands placing colourful veggies onto rice paper.

Preparing spring rolls with avocado slices and veggies.

Hands folding the rice paper wrap over vibrant vegetables.

Finished rainbow spring rolls served with two dipping sauces.

Finished rainbow spring rolls served with a jar of mango tahini sauce in the background.

Detailed view of spring rolls showing mango, radish, strawberry and kiwi.

Hand pouring yellow dipping sauce over spring rolls.

Rainbow Spring Rolls (with 2 dipping sauces)

MANGO, BASIL & LIME TAHINI CREAM

1 ripe mango, peeled and chopped
60 ml tahini
60 ml lime juice
zest of 1 lime
20 basil leaves
¼ tsp Himalayan fine sea salt

GINGER & SESAME SOY SAUCE

3 tbsp soy sauce
2 tbsp water
1 tbsp maple syrup
¼ tsp toasted sesame oil
1 tsp fresh grated ginger
3 sprigs of chives, finely chopped
(optional) fresh chili, finely chopped

RAINBOW SPRING ROLLS

rice paper rolls
rice noodles, cooked according to the packet instructions
lettuce leaves
spinach leaves
mint leaves
sprigs of chives
pea sprouts

CUT INTO STRIPS

ripe mango
bell pepper (any colour)
carrot
cucumber
red cabbage

SLICED

kiwi
strawberry
red onion
radishes
avocado

Instructions

Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.

Start by preparing both the cream and the sauce, so they can sit in the fridge for a while and allow the flavours to infuse.
For the Mango Tahini Cream, add the mango, tahini, lime juice, basil leaves and himalayan salt in your blender. Blend until smooth and creamy.
Swirl in the lime zest with the help of a spatula or spoon until evenly combined.
Pour the cream into a glass jar or bowl and place it in the fridge.
For the Ginger & Sesame Soy Sauce, combine all the ingredients in a dipping dowl and gently whisk until well mixed.
Place the sauce in the fridge. You may need to whisk again upon serving, if the sesame oil starts separating.

RAINBOW SPRING ROLLS

Dip a rice paper roll in a large bowl with warm water until it becomes soft and pliable (do this one at a time).
Place the roll on an even surface. Be gentle so as not to pierce the roll with your fingers.
Imagine a rectangle in the center of the roll. This is where you will layer your ingredients of choice. Whatever you put on it first will be the most visible, so you may want to start with some pretty ingredients such as strawberry, kiwi or radish slices.
Continue layering fruits, veggies, noodles and green leaves until you are done. Common sense will let you know when to stop (hopefully)!
Fold in the end of the roll closest to you lengthwise, and then both ends across.
Finish by tumbling your roll towards the open end.

OUR FAVOURITE COMBINATIONS

Fruity & Creamy: kiwi, strawberry, avocado, rice noodles and spinach leaves
Sweet & Crunchy: mango, carrot, red bell pepper, red cabbage and lettuce
Fresh & Peppery: cucumber, radishes, red onion, mint leaves, chives, rice noodles and lettuce
Extra Green: kiwi, avocado, cucumber, pea sprouts & spinach leaves

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5 Comments

Ethansays:

August 6th, 2024

Greaat blog I enjoyed reading

College Kid :)says:

March 26th, 2017

How long would you say these stay well if put in the fridge?

Rita Parentereplied:

March 26th, 2017

Hey there! ☺️ I'd say no more than 24 hours, since they've got loads of fresh raw ingredients and ripe fruit. The sauces however, hold well for about 4-5 days! Just give them a stir before serving. xo

Juliansays:

June 27th, 2016

Beautiful rolls! What's missing is the yield-how many rolls does the recipe make? What is the diameter of the rice paper-it comes in many sizes? What are the quantities of the fillings?

Rita Parentereplied:

June 28th, 2016

Hi Julian! This is a really good point. I ended up not putting up the yield in this particular recipe because it is super easy to make more or less than what is recommended, depending on the occasion. The amount of ingredients you see photographed were enough to make about 10 spring rolls: 2 portions of thin rice noodles, 1 carrot, 1 kiwi, 1 avocado, 1/2 a mango, 1 bell pepper, 2 radishes, 6 strawberries, 1/2 a red onion, a small bunch of spinach, a few lettuce leaves and a few sprigs of sprouts. The rice paper comes in the size of a regular tortilla and you fill it with roughly a handful of ingredients. I hope this helps! :)

Shelly @ Vegetarian 'Venturessays:

June 10th, 2016

Woah - these are so colorful and gorgeous! That sauce sounds A-MAZING!

Rita Parentereplied:

June 11th, 2016

Hi Shelly, thank you so much! The sauce is indeed super yummy, it's still slightly bitter from the tahini yet super fresh and sweet from the rest of the ingredients. Stay close! xo Ps- I love your blog! :)

Bianca - Elephantastic Vegansays:

June 9th, 2016

Hi! Came here through Pinterest and I'm absolutely in love with the site! The photos are gorgeous and I really love the little illustrations <3 Everything looks so good, I want to dive right into it :)

Rita Parentereplied:

June 9th, 2016

Hi Bianca, I'm so so glad to see you over here! I'm a great fan of your work over on Elephantastic Vegan and I always want to dive right into your recipes as well. Yay! :) <3