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Rainbow Summer Raw Rolls
Erin Starkweather / RECIPE /

Rainbow Summer Raw Rolls

We asked our friend Tonya from The Well Woman to make a Bubble approved recipe for us, and she more...

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    We asked our friend Tonya from The Well Woman to make a Bubble approved recipe for us, and she more than delivered. These raw rolls are the perfect summer staple for lunch or dinner, and we've been known to eat them multiple times a week.


    Rainbow Rolls:
    • Rice spring roll papers
    • Purple cabbage, finely chopped or using mandolin
    • Yellow pepper, seeded, sliced thin
    • Orange pepper, seeded, sliced thin
    • Beet, finely chopped
    • Watermelon radish, finely chopped
    • Peach, sliced
    • Avocado, sliced
    • Sprouts
    • Cilantro

    Turmeric Ginger Almond Sauce:
    • 1⁄2 cup almond butter
    • 1 tbsp fresh turmeric, grated
    • 1 tbsp fresh ginger, grated
    • 1 lime juiced
    • 2 tbsp tamari sauce
    • 1 garlic clove
    • water to thin, if needed
    • 2 tsp maple syrup

    1. Cut and prep all veggies to create an easy and organized mise en place for
    yourself while you assemble your rolls.
    2. Fill a large pot with 2-3 inches of water, bring to a boil. Once water is boiling,
    turn off.
    3. Submerge a rice paper to soften in the hot water for 15-20 seconds. You may have
    to play around a bit to find the perfect time/consistency, not too short or the
    paper won’t be sticky enough but not too long or the paper will become too
    4. Transfer rice paper to a wet surface of a cutting board and smooth it out into a
    5. Add all of your vegetables to the center. Fold bottoms over the fillings, then
    gently roll the sides to seal. You can also play around to find a rolling technique
    that suits you and your rolls best!
    6. Place on a serving plate – you can top with a room temp damp cloth to keep fresh
    or store in the fridge.
    7. Repeat process until you have enough rolls or run out of toppings.
    8. Enjoy!

    I like to cut up a bunch of vegetables on Sunday and keep them in a large Tupper wear in the fridge so that I can whip these together easily during the week.

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