Rainbow Spring Rolls and Dipping Sauce

By Joanne Schneider, HCTP March 2013

Looking for a fresh meal that only takes minutes to make? Try these rainbow spring rolls filled with a colorful blend of veggies and tofu, alongside a subtly sweet dipping sauce! They’re perfect for packing and bringing with you for lunch or enjoying as a dinner that won’t leave you feeling overstuffed.




  • 1 (6 oz.) package extra firm tofu
  • 8 spring roll wrappers
  • 10–12 English peas (in pods) OR sugar snap peas, remove half of shell so you see all the peas
  • 4–5 French radishes, thinly sliced
  • 1/2 bell pepper (your choice of color), sliced
  • 1 carrot, sliced
  • 1 cucumber, peeled and thinly sliced
  • 16 basil leaves, washed
  • 1 handful spinach


  • 1 garlic clove, minced
  • 1/4 cup sunflower seed butter
  • 1 tbsp Nama shoyu
  • 1 tbsp maple syrup
  • 1 tbsp fresh lime juice
  • 2 tbsp warm water to thin, more if needed
  • Optional: red pepper flakes


  1. Cut tofu into thin strips and press between sheets of paper towels for 5–10 minutes to remove excess water.
  2. Prepare sauce by combining ingredients and whisking until smooth. Sauce should have a semi-thick consistency when finished. Taste and adjust for flavor as desired, then place in bowl for serving.
  3. Prepare vegetables and arrange each for easy access as you fill rolls.
  4. Dampen a cutting board or other work surface to use as you prepare rolls.
  5. Pour hot water into a skillet pan, cool a bit, then add a spring roll wrapper to the pan, making sure it is submerged for about 4–5 seconds. You will have to experiment a bit. Don’t let the wrapper get too soft or it will be sticky and difficult to work with.
  6. Wet your hands and spread wrapper onto the work surface, smoothing out any wrinkles.
  7. Add fillings, starting with the most colorful veggies (peas at the bottom, then radishes, peppers, carrots, cucumbers, tofu, basil, and spinach).
  8. After wrapper is filled, fold the left side over the middle, the bottom up, and the top down. Then roll as tightly as you can to seal and complete.
  9. Lay each roll seam-side down on your platter to serve. Repeat until all wrappers are filled.
  10. Serve immediately with dipping sauce.

Joanne Schneider is an Integrative Nutrition and Raw Food Coach, recipe developer, and founder of Nourished Body and Mind, LLC. Through private coaching, cooking classes, and online programs, she helps people take back their health and boost their vitality. She is passionate about creating beautiful, healthy food and inspiring and empowering people to re-create it for themselves. Joanne also loves working with brands to develop and photograph healthy, colorful, and delicious recipes. Find her on Instagram and Facebook.

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