These multicolored raw rolls are guaranteed to bring you joy. They are perfect for tucking into a lunchbox to take to work to give your day a little midday rainbow magic. Of course, you can use any raw veggies you like. They’re great to share with friends over, too—get everyone to roll their own!
MAKES 8 | Prep time: 20 minutes
1 carrot, thinly sliced
1 small yellow bell pepper, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced
1 ripe mango, diced
1 beet, peeled and finely grated
½ cup cooked quinoa
a large bunch of mint, chopped
a large bunch of cilantro, chopped
1 tbsp alfalfa sprouts
8 spring roll rice paper wrappers
For the spicy, nutty dipping sauce
3 tbsp nut butter
1 tbsp tamari
2 tbsp maple syrup
juice of 1 lime
1 small fresh chile, chopped
½–inch piece of fresh ginger, peeled and grated
chopped parsley, for garnish ( optional )
Get all the veggies, quinoa, and herbs prepped and ready. Boil roughly 2 cups water, pour it into a shallow bowl, and let it cool a little.
To make the dipping sauce, combine all the ingredients in a bowl and whisk together. If the sauce is too thick, add a little hot water to thin it out.
When ready to assemble the rolls, submerge a rice paper wrapper into the warm water for about 10 to 20 seconds to soften. Place it on a clean surface (not a wooden board) and gently smooth it out. Add some carrots, peppers, mango, beets, quinoa, and a small handful of herbs and alfalfa sprouts. Fold the bottom edge of the rice paper wrapper over the filling, then gently roll it over, folding in the sides to completely seal.
Place on a serving plate and cover with a damp clean kitchen towel to keep fresh. Repeat until all the rolls are made, then serve with the sauce to dip, garnished with a little extra chile and cilantro if you like.