Rainbow Salad Rolls

Julienned vegetables and roasted peanuts with rice stick noodles, wrapped in rice paper. Cross section and knife on wooden cutting board.

Julienned vegetables and roasted peanuts with rice stick noodles, wrapped in rice paper.

 

Just for fun I wanted to make salad rolls that are extra pretty. I julienned the colours of the rainbow and arranged them à la Roy G Biv (Remember that name from elementary school? I’ve heard his name so many times I think I know him.)

Rice paper wrappers are perfect to contain the veggies because their translucency lets you see the rainbow on the outside even before you take a bite. Filled with flavours and textures in a pretty package, Rainbow Salad Rolls pack a whole range of nutrients. 

Ingredients for rainbow salad rolls. Red: beets & tomatoes. Orange: carrots. Yellow: sweet pepper & mango. Green: cucumber & mint leaves. Blue: blueberries. Violet: mission figs & cabbage. All vegetables sliced and arranged on white plates in a rainbow circle.

Ingredients for rainbow salad rolls. Red: beets & tomatoes. Orange: carrots. Yellow: sweet pepper & mango. Green: cucumber & mint leaves. Blue: blueberries. Violet: mission figs & cabbage.

 

Veggie-rich salad rolls are a great snack to have in the fridge for when the munchies hit, or to grab and go when you are running out the door trying to get to work on time. They make great snacks for kids too. I like how you can fill homemade rolls with healthy ingredients, unlike bought rolls that are mostly noodles.

Two views of pretty rainbow salad rolls with sweet chili lime dipping sauce. Julienned vegetables rolled up as lengthways rainbow in translucent rice paper wrap. Cut in half - rainbow veggie cross section. On wooden cutting board with knife

Two views of pretty rainbow salad rolls with sweet chili lime dipping sauce. Julienned vegetables rolled up as lengthways rainbow in translucent rice paper wrap. Cut in half – rainbow veggie cross section.

 

The Recipe

Adapted from Canadian Living Magazine

Rainbow Salad Rolls
 
Prep time
Total time
 
Rainbow salad rolls with sweet chili lime dipping sauce - healthy, fun, and easy to make.
Author:
Ingredients
  • 4 oz (113 g) Rice Stick Vermicelli, thin
  • 1 small Red Beet, peeled and spiralized or cut into matchsticks
  • 1 medium Carrot, peeled and julienned
  • ½ sweet Yellow Pepper, seeded and julienned
  • ½ Mango, peeled, pitted and julienned
  • 3 Persian or Asian cucumbers, green skin cut off thickly and julienned
  • ½ c Blueberries
  • ½ c Purple Cabbage, julienned
  • 12 Rice Paper wrappers, about 6 inches/15 cm
  • 12 large Basil Leaves roughly chopped
  • ⅓ c /80 ml Roasted Peanuts, roughly chopped
Chili Lime Dipping sauce
  • ⅓ c /125 ml Sweet Thai Chili Sauce
  • 3 tbsp /30 ml Lime Juice
  • 2 tsp /10 ml Rice Wine Vinegar
  • 2 tsp /10 ml water
Instructions
Dipping sauce
  1. Stir all ingredients together and set aside.
  2. In medium bowl, soak rice vermicelli in hot water until tender, about 10 minutes. Drain.
  3. Toss with 1 tbsp /15 mL of the dipping sauce.
  4. Fill shallow pan with warm water. Soak rice paper wrappers, one at a time, in water until soft and pliable, about 1 minute. Lay flat on silicone pastry rolling mat.
  5. Along bottom edge of wrapper and leaving 1 inch /2.5 cm on each side, place about 1 tbsp /15 ml of the vermicelli noodles. Sprinkle with roasted peanuts.
  6. Beside the noodles, tightly lay little stacks of veggie colours beside each other in the order of Red, Orange, Yellow, Green, Blue and Purple. Fold sides over and tightly roll up.
  7. Repeat with remaining ingredients to make 12 rolls.
  8. To make ahead: Wrap rolls individually in plastic wrap. Refrigerate for up to 8 hours.
  9. To serve: Cut crosswise in half. Serve with dipping sauce.

 

Rainbow salad rolls with sweet chili & lime dipping sauce. Rainbow cross-section on wooden cutting board with knife.

Rainbow salad rolls with sweet chili & lime dipping sauce.

 

YOU Next Year Principle

Have fun with your food.

 

Quote

I’ve never dieted in my life; I like food too much. I’m just thoughtful about what I eat, and I’m lucky that I love the taste of vegetables. I’m certainly not ‘actress skinny,’ and I never will be. I’m strong, and my body works great for me.
Sarah McLachlan, Singer