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Rainbow Spring Rolls
Anything is better than a processed food nugget hot out of the microwave, but if you want to really turn up the health meter, give these rolls a shot. Be patient with the rice papers if this is your first time using them. They get easier to use the more you make. You can also find pre-cut veggies if your knife skills need improvement or time is short.


  • 2 carrots, julienned to thickness of a pencil
  • 1 cucumber, julienned
  • 1 red pepper, julienned
  • 1 cup thinly sliced red cabbage
  • 1 orange, juiced
  • 1 Tbsp honey
  • 1 bunch rainbow beets
  • 1 package spring roll wraps


  1. On the high setting, boil or steam beets until soft and let them cool. When beets are cool enough to handle, peel off outer skin and slice into small discs.
  2. In a large bowl, toss the veggies gently in the orange juice and honey. Prepare the rice paper as instructed on the package.
  3. Lay rice paper down flat and place 3 beet slices in a line in the middle. Make a small stack of the veggie mix on top of the beets. Use about 2 oz. of veggie mix per roll.
  4. Fold in the sides of the rice paper first. Then roll the paper around the veggies until it’s tight. Now flip over the spring rolls to reveal the beets’ color.

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