Rainbow Spring Rolls



So…… I decided to start a blog, mainly to share my recipes.  But also because I am bored AF. My husband, Tyler, and I recently moved to Georgia for me to attend my residency program in Orthodontics. However, compared to UCLA dental school, I have a a lot of free time. A Blessing and a curse. At first I did a lot of online shopping, but now even my favorite stores can’t update their inventory fast enough and our poor bank account isn’t happy either. I figured blogging was kinda free and why the hell not. And I have had so many friends and family ask me to send my recipes and to be honest its hard because normally I take a recipe I found on Pinterest (also have logged a lot of hours on this website recently) and add or remove things to my likely. Tyler and I like to eat ALOT so I try to make our meals as clean as possible to prevent the extra lbs. (working out only does so much)

Another reason I like to eat “clean” and for those that know me, know that I have IBS and everything and anything will make me bloat. (Not good for anyone trying to live their summer days in a bikini) I have done numerous testing and no real diagnosis could be made. But I find myself feeling the best when drink my “flat tummy” tea (I’ll share that recipe soon!) and drink live probiotics (gingerade kombucha is my fav) along with my “clean recipes.”

All my recipes will be suited for a GENEROUS serving size of 4 (just because I eat kale doesn’t mean I eat like a mouse). We like to always cook extra so we have lunches ready to go for the next day. Plus I figured it would be good for a family of 4 too.

Lastly, I can’t take ALL the credit. I come up with meal plans, do the grocery shopping, but Tyler is the real chef. He says he is also the sous chef and I can only call myself a line cook because my skill set is limited to chopping and doing the dishes.

Prep time: 45 minutes

Zero cook time neccesary

Serving size: 4


  • 20 8″ round rice paper wrappers
  • 1 package cellophane rice noodles
  • black sesame seeds (for garnish)
  • handful fresh kale sprouts
  • handful fresh mint

Cut into strips

  • 1 mango
  • 1 carrot, peeled
  • 1 bell pepper
  • imitation crab meat
  • 1 cup red cabbage
  • handful fresh basil


  • 1 avocado
  • 20 cooked shrimp, peeled, cut in half
  • 3 radishes
  • 1 kiwi
  • 1 cucumber

Peanut Sauce

  • 3/4 cup all-naturals creamy peanut butter
  • 1/3 cup water
  • 3 tablespoon hoisin sauce
  • 2 tablespoons fresh lime juice
  • 5 teaspoons gluten-free soy sauce
  • 1 tablespoon granulated sugar
  • 2 teaspoons chile-garlic paste
  • 1 medium garlic clove, minced
  • 1 teaspoon toasted sesame oil


  1. First chop and slice all the toppings and plate them. When cutting into strips, cut as thin as possible and no longer than 3 inches tall.
  2. Prepare the dipping sauce. Whisk everything together in a medium sized bowl with water last. Set aside.
  3. I have tried making the rice paper wrappers several different ways (without my husband in the kitchen) all of which failed. But of course him being the genius, he decided to use a crockpot to keep the water warm the whole time and SUCCESS. Only place on paper in at time for about 15 secs. Be prepared to waste a few in the beginning but practice makes perfect and if it tears at all just through it away.
  4. Place the rice paper on parchment paper and fill with whatever toppings you like. Don’t overfill.
  5. Next roll like you would a burrito and as tight as possible.
  6. When stacking the ready made spring rolls make sure there is parchment paper between rolls to prevent them sticking and tearing.
  7. Enjoy!


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