Vietnamese Rainbow Rolls

Nutrition / Recipes / May 30, 2014

Author: Monica Lam-Feist, BS

Monica is the Content Manager at AlgaeCal. She's also an ACE Certified Personal Trainer and has a B.S. and B.A. from the University of Wisconsin-Madison, where she played varsity soccer for four years. She's matcha-obsessed and enjoys the occasional barre and yoga class to mix up her workout routines. She loves to write and pulls from her experience in athletics and health to contribute to AlgaeCal.  

These light and delicious Vietnamese rolls are a great all-year round appetizer, especially in the summer! The combination of fresh vegetables and herbs as well as your choice of a protein, make these rolls simple and refreshing. The peanut dipping sauce in this recipe not only tastes good, but boasts fresh ginger, which has anti-inflammatory properties.

Did you know: 1/4 cup of peanuts contains 35% of your Daily Value of manganese, which aids in calcium absorption.
Yield: 8 rolls

Cook Time: 25 minutes

Calories Per Serving:
Roll – 180 kcal,algaecal-free-healthy-recipe2
Peanut Sauce 1/4 cup – 78 kcal



  • 1 cup cooked vermicelli
  • 6-8 rice paper sheets
  • 1 organic carrot
  • 1 organic avocado
  • 1/3 organic cucumber
  • 1 cup organic basil
  • 5-8 organic kale leaves
  • 1/2 organic red pepper, sliced

* Can add cooked wild shrimp or organic grass-fed chicken

Peanut Sauce:

  • 1/3 cup peanut butter
  • 2 garlic cloves, minced
  • 1 tbsp. ginger, peeled and finely chopped
  • 2 tbsp. each of tamari, maple syrup, and lime juice Chili powder, to taste
  • 1/3 cup water


Peanut sauce:

  1. Blend or mix together all the ingredients until smooth. To bring out more of the flavors saute the garlic and ginger first. Set aside in a bowl.

Summer Rainbow Rolls:

  1. Cut all the veggies into thin strips
  2. Dip your rice paper sheets in warm water so they soften and then arrange your fillings in the middle
  3. Fold over two ends, then wrap it, making it as tight as possible
  4. Serve with peanut sauce

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