Veggie-packed spring rolls make you feel as good as they look. 


Rainbow Spring Rolls with Creamy Tahini Ginger Dip

These stunning spring rolls may look difficult to make, but they’re surprisingly simple. They also come together fast, and you can use any fillings you have on hand. When the weather warms up, these rolls make a light, satisfying lunch—or you can pair alongside a Thai tom kha soup or yellow curry for a full meal (so good!). 

For these Rainbow Spring Rolls, I’ve combined crunchy cabbage and red pepper with creamy avocado and mango to create a variety of texture. The fresh mint and basil make them extra special, and the tahini-ginger dipping sauce is the perfect sidekick. But use whatever you have on hand for fillings, herbs (try cilantro and green onion), and dipping sauce (straight-up soy sauce or tamari with fresh ginger or garlic also works). Make them your own!

Makes 9 spring rolls  

What you need:

  • For the spring rolls:
  • 9 rice paper wraps
  • ¼ cup fresh mint leaves
  • ¼ cup fresh basil leaves
  • 1-1/2 cups thinly sliced purple cabbage 
  • 3 large carrots, shredded  
  • 1 mango, julienned  
  • 1 red bell pepper,  thinly sliced  
  • 1 avocado, sliced  
  • For the Creamy Tahini Ginger Dip:
  • 2/3 cup tahini
  • 1 tablespoon soy sauce or tamari
  • 1-1/2 teaspoons fresh lime juice
  • 1 teaspoon minced fresh ginger
  • 1 tablespoon maple syrup 
  • 1 minced garlic clove 
  • 1/3 cup water

What you do: 

  1. For the Creamy Tahini Ginger Dip, into a high-speed blender, place all ingredients and blend until thick and creamy. Set aside. 
  2. For the spring rolls, fill a large shallow dish with warm water. Place one rice paper wrap in water for 30 seconds until soft. Transfer rice paper wrap to a cutting board. 
  3. Arrange a few mint and basil leaves in the middle of the rice paper, and then add cabbage, carrots, mango, red pepper, and avocado. 
  4. Fold left and right sides of rice paper over fillings. Fold side closest to you up and over fillings to seal everything together. Then roll up tightly.
  5. Repeat with remaining rolls and serve with Creamy Tahini Ginger Dip. 

Healthy hints:

  • >> For a boost of nutrition and to add even more color, wrap spring rolls in raw or blanched collard greens instead of rice paper.

  • >> Want to up your plant protein? Add tofu or tempeh to the filling.

    >> My Rainbow Spring Rolls also taste divine with a peanut dipping sauce. Swap out the tahini for peanut butter in this recipe, or make my Easy Peanut Dressing!