These bright and beautiful rainbow rolls are simple, but eye-catching. Shredded carrots, avocado, cucumber slices, fresh basil, and, the pièce de résistance: dragon fruit-marinaded rice noodles, are rolled up in a rice paper wrap. They're fresh, filling, and served with a peanut butter dipping sauce whose sweet and spicy flavors can be adjusted to your liking.

Dragon Fruit Rainbow Rolls [Vegan, Gluten-Free]

$2.99
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Ingredients

For the Wraps:

  • Rice paper wraps (for as many rolls as you want)
  • Shredded carrot
  • Avocado
  • Cucumber slices
  • Fresh basil
  • Rice noodles
  • Puréed pink dragon fruit

For the Dipping Sauce:

  • Smooth peanut butter
  • Rice vinegar
  • Sesame oil
  • Mirin
  • Soy sauce or tamari
  • Brown sugar
  • Sriracha

Preparation

  1. The day before you want to make the wraps, cook the rice noodles according to package directions, then immerse in a cold water bath. Drain, then set the place the noodles in a shallow dish with puréed pink dragon fruit and let marinate overnight.
  2. When ready to make the wraps, soak a rice paper wrap in lukewarm water for about 30 seconds. Lay it on a flat surface, then add vegetables and noodles (a small amount, or it will be difficult to roll) in the center of the wrap. Roll the wraps by folding in the ends, then rolling until sealed.
  3. Make the dipping sauce by combining all ingredients in a bowl, tasting frequently and adjusting the flavor to your liking. Serve with wraps.


Comments

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  1. This might sound silly but, I’m guessing from the colour of the dragon fruit puree that you can use the whole dragon fruit, including its magnificent pink skin? I didn’t know that, I’ve always just scooped out the yummy black and white seedy flesh, it’s a revelation to me that I can use the whole fruit. Thanks again Travis, I love your recipes, only just discovered you.