Rainbow Summer Rolls are vibrant not only in color, but in flavor, too! Red beets, orange carrots, green cucumbers and more create rolls that are fresh, healthy, and filling. Dunk these colorful rice wrapped rolls into satay dipping sauce for the best bite!
Listen – I know so many parts of the country (looking at you, northern friends) still have dreary weather, but fear not! The days of spring and summer are upon us, which means it’s time to take a break from all the hearty comfort foods of winter and shake things up with fresh, veggie-packed recipes.
Rainbow summer rolls may be pretty to look at, but they’re even more enjoyable to eat. Several different colors of fresh veggies are packed together with crispy tofu, making this recipe both healthy and filled with protein that’ll keep you nice and full.
All of that fresh flavor is best complimented with homemade satay dipping sauce! It’s savory, sweet, and a little spicy, which balances all of the freshness from the rolls perfectly. While I can certainly eat a rainbow summer roll all by itself, it really is on another level when served with that easy to make peanut sauce.
What You’ll Need:
The rolls call for:
- Rice Spring Roll Sheets – These can be found in most grocery stores, but if you’re out of luck there, try your local Asian market.
- Beet – Insanely rich in vitamins and minerals and low in calories, feel free to sneak some extra beets into your rolls!
- Carrots – You can shred the carrots yourself, or just buy a bag of matchstick carrots.
- Cucumber – For the best results, you’ll want your English cucumber to be prepared julienned so it’s nice and thin.
- Vermicelli Rice Noodles – Prepare them according to package directions.
- Fresh Herbs – There’s room for creativity here, but I used a mix of mint, cilantro, and basil.
- Leafy Green – I prefer to use baby romaine.
For the crispy tofu, you’ll need:
- Avocado Oil – This is the best neutral oil for cooking the tofu in.
- Tofu – You’ll want extra firm tofu that’s cut into 1/2 inch strips.
- Cornstarch – This is what helps it get nice and crispy!
- Sea Salt – Just a pinch.
How to Make Rainbow Summer Rolls
For more detailed instructions, scroll to the bottom of this post.
Cook the tofu. Coat the tofu strips in cornstarch and cook them in a skillet heated over medium heat with a bit of avocado oil. Cook the strips for 2-3 minutes per side and sprinkle with sea salt once done.
Prepare. This is a quick moving recipe, so make sure all of your ingredients are prepared and ready to go.
Dip the rice papers. Dip each rice paper, one at a time, in about an inch of hot water. Remove the paper from the water after a few seconds, once it’s soft. Place on a cutting board.
Assemble the rolls. Fill the rolls from the bottom third with tofu, beets, carrots, cucumber, rice noodles, herbs, and lettuce. Roll up the bottom edge while folding in the side.
How long will rainbow summer rolls stay fresh? Due to the nature of the fresh veggies and crispy tofu, these summer rolls are best served fresh. If you do happen to have leftovers, they’ll stay fresh for about 24 hours if kept in an airtight container in the fridge.
Can I add anything else to the rainbow summer rolls? You can add another protein like shrimp, but make sure to create enough room for it so you don’t over stuff the rolls. Extra veggies are also always a great idea!
These rainbow summer rolls are great for serving at parties, and they’re also great for enjoying as a light lunch alone!
Enjoy fresh flavors all spring and summer long!
Rainbow Summer Rolls
- 8 rice spring roll sheets
- 1 beet, shredded
- 1 cup (128 g) shredded carrots
- 1 cup (104 g) julienned English cucumber
- 4 ounces (113 g) vermicelli rice noodles
- 1 cup (60 g) fresh herbs, I used a mix of mint, cilantro, basil
- 1 cup (47 g) baby romaine, or any type of leafy green
For the crispy tofu:
- 2 tablespoons avocado oil
- 8 ounces (227 g) extra firm tofu, cut into ½” strips
- 2 tablespoons cornstarch
- Pinch sea salt
Make the crispy tofu:
- Gently coat tofu strips in cornstarch. Heat the oil in a medium skillet over medium heat. Once hot, add the tofu strips in a single layer. Cook for 2-3 minutes per side until golden and crispy. Remove and sprinkle with a pinch of sea salt.
- Mise En Place all of the fillings so that you can work quickly.
- Place about 1” of hot water in a shallow bowl. Dip a rice paper sheet into the bowl for about 2-5 seconds until soft. Gently remove and place on a greased cutting board.
- Fill the roll from the bottom third with the tofu, beets, carrots, cucumber, rice noodles, herbs and lettuce. Roll up the bottom edge while folding in the side. Place on a serving platter (either whole or cut in half) and repeat with the remaining ingredients. Serve immediately with dipping sauce.
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