Rainbow Summer Rolls + Peanut Sauce

Rolls and Sauce

Today I am going to share a recipe that I love because of the fact that it is so versatile and actually really fun to make. All you need is a blender/food processor, a knife, a cutting board and a bowl of water.

I suggest laying out all of the ingredients and letting everyone that is going to join you for dinner make their own rolls. It is a chance for you to connect with others on a level far different from how you would during a normal day-to-day conversation. Connection with others, I have learned, is a large part of living your health. You get the chance to share yourself and what you love, and maybe even open the minds of others to ideas that they had never previously considered. In connecting with others, you not only get the opportunity to learn more about them, but you also get the chance to learn about and connect with yourself.


You can use any rice paper, small or large, square or round: you choose. I used large round rice paper. For the vegetables and herbs, I focused on getting the most color I could into the rolls, as I wanted to both create a great presentation and to pack in the nutrients.


Customize the vegetables and herbs to your liking. Choose what you love, what you are craving, what you have on hand or what you have always wanted to try! Anything goes, you can’t go wrong here.

Here are the ingredients I used:

  • Purple cabbage
  • Pea sprouts
  • Asparagus
  • Cucumber
  • Carrots
  • Red bell pepper
  • Basil
  • Mint
  • Cilantro


  1. Slice the vegetables long and thin, at about the same length for uniformity.
  2. Remove the rice paper from the packaging. Immerse the paper into a bowl of warm water for 5 seconds, and 5 seconds only. Remove and place on your plate. Make sure the water is not too hot or that you do not soak the paper too long, as it will become mushy and hard to work with.
  3. Fill your rolls with your vegetables at the bottom of the paper, then roll then right up. Think mini burrito! The end of the roll will seal on its own.


Peanut Sauce
Adapted from Sprouted Kitchen


  • 1 cup raw creamy unsalted peanut butter (or almond)
  • ¼ cup cilantro
  • Zest and juice of 1 lime
  • 2-3 cloves garlic
  • ¼ to ½ inch ginger root
  • 2 tbsp agave nectar or 2 medjool dates
  • 3 tbsp Bragg’s Liquid Aminos (or soy sauce)
  • 2 tsp rice vinegar
  • 2 tsp sesame oil
  • 3 tbsp organic coconut milk
  • Red pepper flakes to taste

The directions are simple: put the ingredients into a blender or food processor and run until smooth. If the sauce it too thick for your liking, add water a tablespoon at a time to thin it out.

I really hope you enjoy this recipe as much as my family and I did, and I hope that I have inspired you to make a healthy choice!

xo, Jasmine


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