Rainbow Vegetable Spring Roll

Who knew rainbows could taste so fresh and nutritious?


  • 1/4 red cabbage, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1 large carrot, cut into matchsticks
  • 1 large bunch fresh mint leaves
  • 1 large bunch fresh cilantro
  • 8-10 rice spring roll papers


  1. Prep the vegetables and set aside.
  2. Add hot water to a large skillet and submerge one rice paper at a time to soften for about 8-10 seconds. Once pliable, transfer to a flat surface, and gently smooth out into a circle.
  3. Add the red bell pepper, carrots, yellow bell pepper, cilantro, mint, and then red cabbage to create a rainbow of colors.
  4. Fold bottom over the filling, then gently roll over once and fold in the side to seal, then roll until completely sealed.