Somewhere Over the Rainbow Roll

When I was a little sweet potato, once a week my mom would grab Chinese takeout from the grocery store by our house. F*ck the orange chicken, those crispy fried spring rolls were the business. And those little packets of sweet and sour sauce? COME ONNNNNN. Get in my mouth.


This recipe truly is proof that we can still enjoy our old favorites in new, healthier ways. And unlike fried spring rolls you get in that hole in the wall Chinese place down the street, these won’t make you feel like 10 lbs of shit in a 5 lb bag after you inhale 8 of them. They’re actually pretty fun to make– you can let your imagination run a little wild. They’re bright and fresh and you can tell just by looking at them that they’re loaded with nutrient goodness.


When it comes to diet, toss those vitamins in the trash. It’s so much more beneficial to get your nutrients by eating a clean, whole foods diet. (For the record, I don’t frown on all supplementation; there are many circumstances when a person cannot obtain all the nutrients they need and simply have to take vitamins and minerals).


Why is it so important to eat the rainbow versus popping a supplement? A whole foods diet gives you so many positive benefits that can’t be replicated in downing individual nutrient supplements. For example, when you eat an entire orange, you get the fiber, the flavor, the fullness, AND the vitamin C, potassium, etc etc. With a little pill or a chewy vitamin C gummy, you’re missing out on all those wonderful additions. Why short change yourself?


Eat the rainbow– treat yo self.

Rainbow Rolls with Sesame Soy Dipping Sauce

Serves 2-3, and you will have leftover sauce (which doubles nicely as a salad dressing 😉

For the Rainbow Rolls:

  • 1 package spring roll wrappers (rice paper wrappers)
  • 1 mango
  • 1 avocado
  • 1/2 pound shrimp
  • 1/2 red bell pepper, cut into strips
  • 1/2 cup shredded red cabbage
  • 1 small carrot, julienned
  • 1/2 cucumber, julienned

For the Sesame Soy Dipping Sauce:

  • 1/4 cup tahini
  • 3 cloves garlic, roughly chopped
  • 1/4″ piece fresh ginger root, peeled and roughly chopped
  • 2 T low-sodium tamari or soy sauce
  • 1 T sesame oil
  • 3 T olive oil
  • 3 T water
  • sprinkle fresh ground black pepper
  • 1 tsp mirin (optional)
  • 1 Thai chili pepper (optional)


  1. To make the sauce, simply whiz together all the saucey ingredients in a blender. Easy peasy.
  2. To make the rolls, have all the ingredients you want to roll up pre-chopped and ready to go. Grab a rice paper wrapper and dip it in water for 15-20 seconds. Then lay flat on a clean dish towel. Spread roll ingredients inside and gently fold into a roll. I folded by *gently* folding in the left side, then the right, then the bottom, and rolling upwards (most packages of spring roll wrappers will have directions on the back that put mine to shame. In this case, follow those instead:).
  3. Serve the rolls with da sauce and eat up. Taste the rainbow, bitch.

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