Mobile Teaching Kitchen

Rainbow Veggie Summer Rolls


1 pound packages rice paper wrappers (about 20 total)

½ purple cabbage, thinly sliced

1-2 medium carrots, thinly peeled into strips

1 bell pepper, thinly sliced into strips

1 zucchini, quartered and thinly peeled or sliced

1 bunch of scallions (greens used for dipping sauce)

1 bunch cilantro, halved


For the Dipping Sauce:

3 Tbsp low-sodium soy sauce or tamari

1 Tablespoon lime juice or rice vinegar

1 Tbsp cilantro leaves

1 Tbsp scallion greens

Pinch red pepper flakes

Optional additions: sesame oil, toasted sesame seeds


1. Wash and prepare vegetables, keeping them separate until you are ready to build spring rolls. While preparing scallions and cilantro, reserve 1 Tablespoon of each for the dipping sauce.

2. To make the sauce in a small bowl, combine soy sauce, oil, cilantro, green parts of scallions, and red pepper flakes. Whisk well to combine. Set aside.

3. Begin making spring rolls first by filling a large bowl with warm water. Working on at a time, dip one wrapper into the hot water for only a second to soften. Lay wrapper flat.

4. Layer a small amount of vegetables and top with a sprinkle of scallion pieces and cilantro leaves onto the center of the wrapper, leaving about 2 inches uncovered on each side. Take care not to overfill or it will be too bulky to roll.

5. Fold uncovered sides inward, then tightly roll the wrapper, around the vegetable mixture until you have a small cylindrical roll. Repeat with remaining ingredients until all wrappers are used.

6. Serve immediately with dipping sauce on the side


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