Rainbow Spring Rolls


These eye-catching rainbow spring rolls, also known as summer rolls, are a crisp and refreshing snack or lunch, packed with vegetables, sesame seeds and a delicious dipping sauce.

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Rainbow spring rolls
Veronique van Ohmydish

Made by Véronique

Published at 2021-07-20, this recipe is for 8 people and takes 50 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 13-06-2023

50 minutes 8 people Lunch
Rainbow spring rolls


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  • +/- 30 sheets of rice paper
  • ¼ cucumber
  • 4 carrots
  • Large handful of green beans
  • A handful of sliced red cabbage
  • 100 gram glass noodles
  • Sesame seeds

Ingredients for dipping sauce

  • 1 teaspoon sesame oil
  • 1 tablespoon honey
  • 3 small garlic cloves
  • +/- 2 cm fresh ginger
  • 2 tablespoons of soy sauce
  • ½ lime
Rainbow spring rolls ingredients
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Kitchen equipment

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  • Medium-sized pot
  • Cutting board & chef’s knife
  • Small knife
  • Medium-sized bowl
  • Spoon
  • Micro plane
  • Small bowl
  • Large bowl

Rainbow Spring Rolls

50 minutes 8 people Lunch

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Preparation – 30 minutes

Fill a medium-sized pan with water and bring it to a boil. Meanwhile, remove the tips of the green beans.  

Wash the cucumber and cut it into long slices. Peel the carrots and slice them in a similar manner.  

Cook the green beans in the boiling water until they are al dente, then plunge them into an ice bath - or cool them down under running water. Place the glass noodles in warm water and rinse them with cold water once they have softened.  

Remove the peel of the fresh ginger with a spoon, then peel the garlic cloves. Grate both of them finely and whisk them together with some sesame oil, honey, soy sauce and the juice of half a lime.

Rainbow spring rolls
Rainbow spring rolls

Finish the rainbow spring rolls – 20 minutes 

Fill a large bowl with lukewarm water and dip the rice sheets into it, +/- five or ten seconds to properly soften.  

Put a sheet of rice paper on a cutting board. Carefully stack the carrot, red cabbage, green beans, and cucumber in the middle, followed by the glass noodles to finish the small pile.  

Be careful: you still need to be able to close the roll, so do not overfill it. Fold the rice sheet in the way you would make a lumpia: you begin with folding the sheet over the little mound of fillings. Next, fold both outside parts inwards so you can pack everything into a tightly rolled package.  

Repeat this with the other sheets of rice. Sprinkle some sesame seeds on top and serve them with the dipping sauce – enjoy! 

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