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[Recipe] Lunchbox idea #4

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Making spring rolls is easy. Rather than deep frying, use rice paper wrappers or large lettuce leaves. For the filling one can stick to the normal stir fry centre or be adventurous with deli meat, fish, tofu or pork.

This lunchbox contains:

  • Cubed meat/ cheese
  • Sliced red bell peppers/ rosa tomatoes
  • Blueberries
  • Chocolate squares

How to make Rainbow Vegetable Spring Rolls

This recipe yields 2 servings (10 spring rolls).

(You can prepare the vegetables several days in advance to make daily lunch prep even quicker).


  • 1 medium Red bell pepper
  • 1 medium Yellow bell pepper
  • 1 large Carrot
  • 1/4 small head Purple cabbage
  • 1 medium Avocado
  • 1 cup Micro greens or sprouts (I particularly like arugula!)
  • 1 1/2 tbsp Rice vinegar
  • 1 tsp Sugar
  • 1 tsp Sesame oil
  • 1/4 cup Mayonnaise
  • 1/2 to 1 tsp Sriracha or other hot sauce
  • 10 large rice paper wrappers


Prep your vegetables –

  1. Prepare your bell peppers. By cutting in half and removing the seeds. Slice into thin slices.
  2. Peel the carrot and cut into thin square matchsticks. You can also use a grater if you prefer.
  3. Shred the purple cabbage into thin slices.
  4. Cut the avocado in half. Remove the pit. Slice the avocado in the skin into thin slices. Don’t pierce the skin. Scoop the avocado out of the skin by using a soup spoon.

Make the dressing –

  1. In a mixing bowl, whisk together the rice vinegar, sugar and sesame oil.
  2. In a separate mixing bowl, whisk together the mayonnaise with a little bit of hot sauce.
  3. Season to taste.

Assembling the spring rolls –


  1. Fill a shallow pie dish with very warm water.
  2. Submerge one spring roll wrapper in the water and leave for about 15 to 25 second. Don’t leave it in the water too long otherwise it will be too soft and tear when you build your spring rolls.
  3. Remove the softened wrapper and place on a working surface.
  4. Working quickly, lay a few pieces of each vegetable on the wrapper. Do not over fill.
  5. Add some of your micro greens or sprouts.
  6. Splash with a bit of the vinegar dressing.
  7. When folding the spring rolls, first fold in both sides of the wrapper. Roll up the spring roll from the open sides.
  8. Serve with your spicy mayo dressing.


To keep your spring rolls in the fridge, wrap each roll individually. This will prevent them from becoming sticky or soggy.

Source: The Kitchn .com

Editor[Recipe] Lunchbox idea #4

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