Rainbow Summer Rolls

Choose foods with a colorful palette.

June 2021
Summer, Dinner, Lunch, Snack, Vegetarian, Sweet, Savory


2 organic red bell peppers, julienned

3 organic carrots, julienned

2 organic yellow bell peppers, julienned

2 C organic mixed herbs of choice such as basil, cilantro, mint

3 C shredded organic purple cabbage

16 Blue Dragon spring roll wrappers


Chop half a head of purple cabbage. Set aside. Bring 8 C of water to a boil in a large saucepan. Add cabbage. Let the cabbage boil for 10 minutes.

Place thin rice noodles in a large heatproof boil. Strain cabbage water over noodles. Submerge noodles in the water. Allow to stand for the time it says on your noodles.

Strain noodles, rinse in cold water to stop the cooking. Once cool enough to handle, cut noodles into 3 inch sections. Set aside.

Have all of your components ready near where you will be rolling them up.

Put water in a shallow bowl, wide enough for the rice paper rounds. Dip through the water and place on a cutting board.

Starting at the lower third of the round, start adding your bell peppers, carrots, herbs, cabbage, and noodles.
Fold the sides of the rice paper in towards each other. Take the side closest to you and pull over all the inside ingredients as tightly as possible. Continue rolling until it is all rolled up.


¼ C Justin’s creamy peanut butter

1 Tbsp. fresh organic lime juice

2 ½ tsp. Marukan rice vinegar

2 ½ tsp. San-J tamari

2 ½ tsp. Boykins Apiaries honey

1 tsp. Spectrum Culinary toasted sesame oil

1 tsp. Sky Valley sriracha

¼ tsp. Frontier Co-op ground ginger


Add everything to a bowl, whisk to combine.