Rainbow Rolls Recipe

Serves: Yields 6


  • 6 romaine hearts (or 3 large stalks of romaine, halved)
  • 1 small red bell pepper, julienne
  • 1 small cucumber, julienne
  • 1 cup cabbage, shredded
  • 1 cup carrots, julienne
  • ½ cup creen onions, sliced
  • ¼ cup fresh mint
  • ½ mango, peeled + sliced
  • 2 Tbsp jalapeno, sliced
  • 6 rice paper wrappers
  • Black sesame seed (optional - for garnish)


  1. Now that you have carefully prepped all of your veggies into small, bite sized pieces, it’s time to make our rolls.
  2. Start by soaking rice paper sheets in warm water until soft and pliable, about 15 - 20 seconds.
  3. Make sure they’re fully soft before removing from water. Work one sheet at a time otherwise they will stick together.
  4. Remove from water and lay rice paper out on a clean surface. Pat dry with a clean towel. Begin to layer ingredients into the center of the sheet into a rainbow format. Sprinkle with black sesame seeds to top.
  5. Then, start by folding bottom half (closest to you) up and over ingredients, tucking tightly. Fold in each side to secure. Continue to roll until you have completed the roll.
  6. Serve immediately. You can cut in half or serve whole.
  1. In a high speed blender or Nutribullet, combine all ingredients. Process approx. 30 - 45 seconds until smooth.
  2. Sauce will save in fridge sealed for 1 week.