Recipe: Locally Inspired Rice Paper Rainbow Rolls

Gah – these are one of my all time favourites! They make for such an amazing snack, light meal, appetizer, or accompany to another dish. My best friend and I used to make them for every potluck we went to – they’re definitely a crowd pleaser 🙂 These ones are a special take on them as all the ingredients are sourced locally from things we grow here in the PNW/ northern climates (except for the rice paper rolls themselves).

Ingredients (approx. 8 wraps)

NOTE: try your best to cut everything into really thin matchstick size pieces. A good sharp knife helps with this!
– 2 carrots
– 1/2 a cucumber
– 4 leaves of romaine lettuce, finely chopped
– 1 cup finely shredded purple cabbage
– 1/2 package of tempeh or smoked tofu
– 1-2 yams, cut into thin length wise pieces
– Noodles of choice (I like brown rice vermicelli, soba noodles, or “Lotus Foods” Ramen rice noodles
– Rice paper wraps (available from almost all grocery stores)
– Optional: fresh cilantro, mint, or basil
– Dipping sauce of choice: I use Naked coconuts soy free soy sauce or else I like to make a peanut sauce for them


– Pre-heat oven to 350 F, place yams on a cookie tray with a drizzle of oil, and bake for 20-25 mins (until fork tender)
– Cut all ingredients into matchstick size pieces as best you can
– Cook noodles according to package directions
– Boil water and then pour into a large baking pan (I use a 9 x13). This is to soak the rice paper wraps in before you roll them
– When you are ready to start assembling, take a rice paper roll out of the package. Place in the pan of hot water you boiled (add a touch of cold water so it doesn’t burn your hands!)
– Once lightly softened up (should take around 10 seconds), remove rice paper wrap and place on a flat, clean, dry dish towel
– Now, add a few pieces of each chopped ingredient mostly in the centre, but slightly closer to the bottom (makes for easier rolling). Note: adding too many will make it more difficult to roll so be sure to find the sweet spot
– Fold by placing both ends inward, then flip the bottom over the ingredients and roll tightly! They are delicate but don’t be afraid to really manoeuvre them to get a nice tight roll

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