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Dinner

Rainbow Spring Rolls for the Table

These Rainbow Spring Rolls are my simple take on a familiar recipe to make it slightly more colorful and only

  • Serves 6 rolls
  • Prep 20 minutes
  • Cook 10 minutes
  • Total 30 minutes
Jump to the recipe
Rainbow Spring Rolls for the Table

In honor or pride month, I’m sharing ONE more rainbow recipe that’s simple but truly fun! I find myself mostly making rainbow desserts but I wanted to make sure that I got a good savory recipe in there this year before June was over:)

I often get some pretty crappy comments whenever I post pride recipes so if you’re inclined to leave one of those, or are anger by this dish for some strange reason, you can simply click away. It’s truly not that hard. I believe in you!

spring rolls made with lots of colorful veggies, and rice noodles that have been dyed blue with blue spirulina. There's also chunks of tofu in them.

I’m going to keep today’s blog post particularly short and sweet:)

These are savory and simple to make. You should CERTAINLY try them! <3

OH and to get the rice noodles blue, I used a teaspoon of blue spirulina powder. It’s completely natural and completely tasteless in the recipe!

spring rolls made with lots of colorful veggies, and rice noodles that have been dyed blue with blue spirulina. There's also chunks of tofu in them.

More fun PRIDE recipes to try:

The recipe

Rainbow Spring Rolls from the Pantry

These Rainbow Spring Rolls are my simple take on a familiar recipe to make it slightly more colorful and simply overall fun! These are simple to make and packed with added protein from the simple but savory tofu!

  • Serves 6 rolls
  • Prep 20 minutes
  • Cook 10 minutes
  • Total 30 minutes

Ingredients

  • Half a block of extra firm tofu (about 7oz)
  • 3 tablespoons of teriyaki sauce (Worth keeping the Trader Joe’s one!)
  • ½ tablespoon of sesame oil
  • 4 oz of rice noodles
  • 1 tsp blue spirulina
  • 6 pieces of rice paper
  • 1 red bell pepper (cored and thinly sliced)
  • 1 large carrot (peeled and julienned)
  • 1 ripe mango (thinly sliced)
  • 1 ripe avocado (peeled, cored, and thinly sliced)
  • 1 Persian cucumber (thinly sliced)
  • 1 cup of purple cabbage (thinly sliced)
  • Optional mint
  • Peanut sauce for serving

Method

  1. 1

    Press the tofu or use truly firm tofu that does not need pressing. Slice it into half inch strips.

  2. 2

    Heat the oil in a large skillet and once hot, add in the tofu to cook for 5 minutes per side or until a deep golden brown. Add in the teriyaki sauce and cook for 2 more minutes. Remove from the skillet and let cool slightly before slicing into thin strips.

  3. 3

    Cook the rice noodles according to package directions. Run under cold water and place in a large bowl. Sprinkle on 1 teaspoon of spirulina and mix until the color is even throughout.

  4. 4

    Soak the rice paper according to directions and lay on a clean surface. Top evenly with the tofu, veggies, and rice noodles plus the optional mint. Tuck in the sides and roll the spring rolls up tightly.

  5. 5

    Serve with peanut sauce and ENJOY!

Dinner

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