Hello Friends,

Saturday has come and I’m posting two posts with complementing recipes today so make sure to check out my previous post with an awesome miso tahini dipping sauce. The sauce was created to go hand in hand with these rainbow rice paper rolls you find here that have been one of my favourite dishes this summer. They are light and bright with lots of raw plant goodness inside. And noodles of course, you probably know by now that I love my noodles.

The beautiful thing about this dish is that it can be made using pretty much any vegetables that are in season or that you have on hand. I tried to make my rolls late summer and autumn friendly by incorporating some wonderfully colourful root vegetables like candy beets and carrot as well as purple cabbage. Other things that would work well now as autumn creeps closer here in the Northern hemisphere is massaged dark greens like kale, grated apple or apple slices and all types of root vegetables that taste good raw.

Something I always incorporate into my rice paper rolls is herbs and I’d recommend you don’t skip that because it brings an explosion of fragrance and fresh, light flavour. My favourites for these types of rolls are fresh mint and coriander, especially if I’m pairing it with the miso tahini dipping sauce. Don’t be shy though and try it with any herbs you like and pair it with any dipping sauces you think might pair well with the flavours you create.

Now I’m off to work some more on my new blog layout. I hope you noticed it as you came here today, and that you like it of course! If you do have any comments or feedback regarding it I’d love to hear about it in the comment field below or via the contact form in the main menu. Your thoughts and wishes really help me in the process and it’s you out there that I’m communicating with through this medium after all; your voices matter. But first of all take in the beauty that is these late summer rainbow rice paper rolls. Enjoy! x


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When you prepare your vegetables for rolling consider making various textures by slicing, grating, julienne etc and pick vegetables with a few different colours. This way you’ll have a beautiful looking roll as well as some interest in each bite!


Use a clean dish towel to roll on and before placing your first rice paper down for assembly wet the spot where you’re going to place it to make sure it doesn’t stick.


Consider what your roll will look like once it’s been rolled up. I like to start with a sprinkling of sesame seeds, black ones look beautiful, then continue with a colourful vegetable and continue adding some colourful items before placing the noodles and tofu in the middle. Then I like to place some herbs or other colourful vegetable again so that the outside of the roll gets as much colour shining through as possible.


Make sure not to stuff your rolls so full that you cannot roll them shut and watch out for pointy bits of vegetables as you roll so they don’t poke through and make a hole in your roll.


If you’re hosting a dinner party consider serving the rolls unassembled and place a few water bowls on the table as well as the prepared vegetables and noodles for everyone to make their own. This will save you time in the kitchen and bring some interaction to your table.


YIELDS: 16-18 rolls  /  TIME: 30 min

16-18 rund rice papers with a 16 cm diameter
75 g thin rice noodles, cooked according to instruction
200 g smoked tofu, cut into 16-18 sticks
1/2 cup carrot, grated
1/2 cup purple cabbage, sliced
1/2 cup beetroot, sliced into thin half moons
1/2 cup cucumber, cut into sticks
1/2 cup mangetout, sliced lengthways
A handful of fresh coriander
A handful of fresh mint
Sesame seeds, optional

Prepare a towel to roll on, wetting it in the spot where you’ll place your rice paper and also fill a shallow but wide bowl or dish with warm water.

Place all your prepared vegetables, noodles, tofu and sesame seeds on your work station in reach from where you’ll roll.

Soak a rice paper in your water bowl until it softens a little, but isn’t completely limp, and place it on your towel.

Place a pinch or a couple of slices/sticks of each component in a small pile roughly in the center of the rice paper. Make sure to place all the stick like items in the same direction and do not place any ingredients too close to the edges.

Take some noodles and straighten them out in a cluster, fold them into a tube and place in the same pile.

Lift the rice paper on the side closest to you with your thumb and index finger and use the other fingers to hold your filling in place as you roll the paper over and around it. Fold in the sides ones you’ve secured the filling and continue rolling until the other end of the paper is attached to the roll.

Repeat until you’re out of filling material, or will power!

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