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Rainbow Fresh Rolls

Rainbow Rolls are such a great way to pack in plenty of colour, flavour and texture into a perfect package. These make a great lunch or snack and are perfect for on the go!


For the Wraps

  • 12 Rice paper wrappers
  • 3 cups of Shredded veggies of your choice:
  • Cabbage
  • Carrot
  • Lettuce
  • Radish
  • Mango
  • ½ cup of herbs like Thai Basil or cilantro
  • 1 cup cooked rice noodles*

Optional ingredients:

  • Cooked shredded chicken
  • Cooked and cleaned shrimp
  • Tofu

Miso Almond Butter Dipping Sauce

  • I heaping tablespoon of Almond Butter**
  • 1 tablespoon or Rice Wine Vinegar
  • 1 tsp miso paste
  • 1 tsp of your favourite chili sauce
  • ½ inch piece of ginger grated
  • 2-3 Tbsp water to thin

*to change the colour of the rice noodles, simply cook in coloured water or tea or vegetable juice (like beet or cabbage), for the blue noodles I used steeped Butterfly Pea Tea.

**feel free to use sunflower, cashew or peanut butter, whatever you have available


Make sure all of your ingredients are prepared and ready for making your rolls before you cook the rice paper. You will need to work quickly once the rice paper is ready so be prepared.

Cook the rice noodles per package instructions and set aside

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place a selection of veggies, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients. Once all the rolls are prepared, set aside and prepare your sauce.

To make the sauce, combine all the ingredients together in a small bowl, taste and adjust seasoning.

Serve rolls and sauce together and enjoy!

- Fran Allen, Holistic Nutritionist and Skin Therapist at PA @hello.fran.allen

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