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Rainbow Rolls

  • 30 min
  • 20 min
  • 8
  • Easy
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Rainbow Rolls

Recipe Ingredients

  • 1/4 cup rice vinegar
  • 2 tbsp fish sauce
  • 2 tbsp fresh lime juice
  • 2 tsp sugar
  • 1 tsp Asian chilli sauce
  • 16 spring-roll rice-paper wrappers
FILLINGS
  • 1 medium carrot, peeled and cut into matchsticks
  • 1 large pepper, seeded and cut into matchsticks
  • 1 avocado, thinly sliced
  • 1 mango, thinly sliced
  • 5 cos-lettuce leaves, thinly sliced
  • 3/4 cup grated raw beetroot mint and coriander leaves

Recipe Directions

  1. In a small bowl, whisk rice vinegar, fish sauce, lime juice, sugar, chilli sauce and 1/4 cup hot water until sugar has dissolved; set aside.
  2. Add hot water to a large shallow dish and submerge 1 wrapper for 10 to 15 seconds to soften. Transfer to slightly damp surface and gently smooth out into a circle. Repeat with another wrapper, placing it on top of the first.
  3. Add a bit of each filling (about 1/8) to bottom third of wrappers and top with a few leaves. Fold bottoms of wrappers over filling, then gently roll and tuck wrappers over filling to cover. Fold in sides to seal, then roll until completely sealed.
  4. Repeat process until all fillings are used, keeping assembled rolls covered with a damp towel. (Can be prepared up to 2 hours in advance. Cover with a damp towel and plastic wrap.) Serve with dipping sauce.
EACH SERVING: About 670kJ, 4g protein, 28g carbohydrate, 4g fat (1g saturated), 4g fibre, 30mg sodium. 

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