Rainbow Rolls with Mint & Maple Dipping Sauce

Rainbow Rolls with Mint & Maple Dipping Sauce


Today is the start of our summer holidays, and as lovely as it is to have the girls at home, there is always a need for food and loads of it.  Between visiting friends, binge fests in front of the TV or packing up a picnic for a day trip, I like to ensure that what they are consuming is healthy and can be enjoyed by all.

These rainbow rolls are quick to whip up and make on-the-go snacking a breeze.  A combination of vegetables and fruit makes them sweet but not too over the top, add the dipping sauce and they can even be served as a starter or dessert,  just tier the sweetness accordingly.



The rice wraps that I prefer to use are made by Blue Dragon.  As you can see they are pretty versatile and can be eaten either cold or cooked.  Although I have never tried to cook them, they are really delicious served cold with a raw filling.  There is not going to be a full recipe attached to this post, but rather more of a visual reference on how to prepare them.  I will add an Amazon.UK link for purchasing and a recipe for a delicious mint and maple dipping sauce.


The wraps initially look like a piece of ridged plastic


Fill a plate with hot water and slide it in from the side, leave to soak for a few minutes, then slide it out onto a chopping board


The wrap will be very sticky and will need to straightened out neatly.  Sprinkle a few sesame seeds to add a lovely nutty flavour


Then add a filling, this particular one has spiralised butternut (which I purchased prepared from the supermarket) sliced strawberry and a thin slice of pineapple.


The other filling is spiralised cucumber (made at home) raspberries and pineapple


Once filled (be careful not to overfill) fold over the top, the wet wrap is both elastic and sticky so can be pulled tight before sticking down (I hope that makes sense?)


Stretch and stick the left side, covering the filling


Do the same for the bottom fold


The last is more of a stretch and roll, this final roll is a good opportunity to really hold everything together.


Cut in half if serving off a platter at home, or leave as a roll for lunchboxes or a grab and go snack.





Btw I adore my new bowl, loving bought and carried all the way from Morocco by Kayla, such a special and thoughtful gift…thanks gorgeous!!



Rainbow Rolls with Mint and Maple Dipping Sauce
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  1. 1 pkt Spring Roll Wrappers
  2. Any combination of fresh raw fillings, see pictures above
  4. 1/2 cup fresh chopped mint
  5. 1 lime, skinned and sliced
  6. 2 Tbsp maple syrup
  7. 2 Tbsp melted coconut oil
  1. Follow the instructions on the back of the spring roll packet (or my above pictures) for the rolls.
  2. For the dipping sauce, combine all the ingredients in a nutribullet or high speed blender and mix well.
Eighty 20 Nutrition


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