Rainbow Summer Rolls

15 mins
35 mins
The Tasty K



For the rolls:

  • rice paper
  • lettuce
  • cucumbers
  • carrots
  • avocado
  • marinated tofu/tempeh
  • papaya/mango
  • pomegranate seeds
  • red cabbage

For the sauce:

  • 1 Tbsp peanut butter
  • 2 tsp soy/tamari sauce
  • 1 garlic clove, minced
  • 1/2 tsp hot sauce (like sriracha)
  • 24 Tbsp hot water (depends on desired consistency)


  1. Slice all the vegetables and fruits into thin strips/pieces about 5-6 cm long.
  2. Take a rice paper wrapper and soak it into warm water from both sides until it softens.
  3. Place it on a cutting board and arrange the fresh ingredients in the centre of the sheet horizontally (starting with the lettuce).
  4. Fold the rice paper over the ingredients (pushing them back) and fold the sides in towards the middle like a burrito. Roll it up firmly until the end and put aside.
  5. After you finished the rolls you can cut them in half and place on a serving platter or a bowl.
  6. For the sauce, mix all ingredients together and stir until you get a creamy dip (add more water for desired consistency).