Rainbow Spring Rolls

More appropriately, let’s call these “First Day of Spring” rolls.


Where I live, yesterday was the beginning of the spring season. One could hardly tell this however, as we are in the middle of an ice storm❄️ The government’s Office of Personal Management is closed, my gym is not offering morning classes, and even the dentist cancelled my appointment! Safe to say everyone wants to stay inside.

My taste buds, however, cannot handle another bowl of stew. Heavy winter meals are just not what I’m craving. Some may say this recipe is not seasonal, but since almost all of these veggies are from my Hungry Harvest box, I don’t feel guilty for using such beautiful (if “summery”) produce.


If you’re still in slow-cooker/chili/curry mode, no worries! Save this recipe for those first few truly warm weeks. I’ll be chowing down on veggies until then⛄️

You can of course make this will standard rice paper wraps, but I had an excess of collards on hand. Fillings are flexible too! I recommend a heavy hand with basil/mint, as that combo lends the freshest flavor punch. Pineapple would be a fun fruit substitute for mango. A nice variety of textures is what I find most satisfying. If you don’t feel like dealing with rolls, I can guarantee that these ingredients are just as delicious when tossed together in a salad.


The tofu here is my Easiest Foolproof Tofu, but you can just as easily use raw if you don’t mind the texture.

I hope you enjoy these First Day of Spring Rolls! Even if it’s still snowing where you live, know that warm weather is on the way soon.


For wraps:

  • 10 whole collard leaves
  • 1 red bell pepper, sliced thinly
  • 1 carrot, sliced thinly
  • 1/2 peeled mango, cut into small pieces
  • 5 springs each mint and basil, de-stemmed
  • 1 cup sliced red cabbage
  • 1 batch Easiest Foolproof Tofu
  • Optional add-ins: bean sprouts, cucumber, edamame, peanuts

For dipping sauce:

  • 1/3 cup peanut butter
  • 2 TBS soy sauce or tamari
  • 1.5 TBS maple syrup or agave
  • Juice of 1 small lime
  • 1 tsp crushed red pepper flakes
  • 1 tsp powdered ginger, or 1 TBS minced fresh ginger
  • Water to thin


  1. The most time-intensive step of this recipe is vegetable prep. Once these are sliced/diced, half of your work is over!
  2. Cut stems off collard greens so you have a round leaf as a base. Cluster toward the center of each wrap: a few pieces of red pepper, carrot, mango, basil/mint leaves, cabbage, and tofu. You may need to slice the tofu more thinly to reduce bulk.
  3. Fold in the sides of each leaf and roll upwards, burrito style. You’ll want these folded pretty tightly, so contents don’t spill out. The photos above provide reference; for serving I sliced each roll in half. For extra stability, poke a toothpick through each.
  4. To prepare dipping sauce, simply whisk all ingredients together and add water until desired consistency is reached. Taste and adjust flavors to your preference.
  5. These will keep for a few days in the fridge, if they last that long!




2 thoughts on “Rainbow Spring Rolls

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