While these "rainbow" spring rolls by Chris Anca of Tales of a Kitchen may not contain the full rainbow color spectrum, they are full of rainbow veggies, which definitely counts in our book.
This recipe is so easy to make, so versatile and fun to enjoy. And the best part - zero cooking, so you won't have to heat up the house to prepare your meal.
10 large rice paper wraps or 20 small ones (or a 100% raw version try using collard greens)
about 300g carrots (2-3 carrots), shredded or grated
about 300g beetroot (1-2 beets), shredded or grated
1 small handful shredded or grated cabbage
1 green apple, cored and shredded or grated
1 handful finely chopped kale
3 TBSP olive oil
3 TBSP apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1 TBSP toasted sesame seeds (or use raw)
1 TBSP toasted sunflower seeds (or use raw)
For the dipping sauce
2 tsp dijon mustard
1 tsp maple syrup
1 tsp olive oil
1. Add the veggies (carrots, beetroot, cabbage, apple, and kale) to a medium-sized bowl and toss to combine.
2. Add the seeds, olive oil, apple cider vinegar, garlic and onion powder, salt and pepper, and sesame seeds. Toss to coat.
3. To make the sauce, add all the ingredients to a small bowl and mix with a spoon until nice and fluffy. Yeh, I said fluffy.
4. Proceed to spring roll action. If you’ve never made spring rolls before (why?), there’s some instructions with this recipe. If that’s not clear, let me know below. Happy to help where I can, in the name of good food.
My name is Chris. My home, my lemon tree, and my kitchen are in Perth, Western Australia. I love the outdoors, mountains and snow, dogs and cats, farmers markets and cooking. I use fresh, seasonal, local and organic produce and I enjoy making most things from scratch. This includes growing my own herbs, making my own spice mixes, preserving fruits and veggies and even making my own bread!
I write at TalesofaKitchen.com, a blog dedicated to celebrating the pleasure that real wholesome food brings to our lives.