Rainbow Rice Wraps

Serves: 6 rolls
Total Time: 30 min


6 sheets of rice paper (also called spring roll wraps)
1 red bell pepper, sliced thin
1 cup red cabbage, shredded
1 mango, sliced thin
1 cucumber, julienned
½ bunch of cilantro, washed and left whole

Dipping Sauce

¼ cup peanut butter
2 Tbsp hot water
½ T rice vinegar
2 Tbsp low sodium soy sauce
1 Tbsp Honey
1 Tbsp toasted sesame oil
1/2 tsp cayenne
1 tsp dried ginger


1. Rehydrate the rice paper by submerging in water for 20-30 seconds. Remove and place on a clean cutting board.

2. Fill with a small amount of colorful vegetables, mango, and cilantro. Wrap and roll the rice paper like a burrito. As the rice paper dries slightly, it will stick to itself and hold the roll in place.

3. Refrigerate up to 2 hours before serving, but not more as the acid from the mango will eat away the rice paper. Serve with dipping sauce.

4. To prepare dipping sauce: whisk ingredients together until smooth, adding more hot water if necessary to thin to desired consistency. Refrigerate until serving, makes a great veggie dip, salad dressing or stir fry sauce!


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Recipe Name
Rainbow Rice Wraps
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Hayley is a Registered Dietician Nutritionist, a part-time yoga teacher, and full-time mother. She is passionate about health, nature, and empowering others to reach their full health potential. She works as a health coach, nutrition writer, recipe developer and group fitness instructor. She is energetic and passionate about delicious food and promoting health of the body, mind, and spirit. She hopes to inspire others to eat closely to the way that nature intended, capitalizing on the amazing benefits of whole, unprocessed foods. Follow her posts for nutrition advice and delicious recipes!

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