Colourful Rice Paper Rolls

These rice paper rolls and fresh and healthy, made with tofu, purple cabbage, sprouts and herbs, and avocado. Enjoy for a light lunch or appetizer.
Prep Time: 40 minutes
Total Time: 40 minutes
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May 3, 2017 (Last updated Sep 12, 2021) by Hannah Sunderani

Colourful Rice Paper Rolls

These purple rice paper rolls OH MY! Not only are they healthy and delicious, but they are a piece of art! It’s no surprise that I’ve been playing with my food in the kitchen as of lately, making rice cloudssushi donuts and the like – there is something about Japanese food that has me dreaming in colour!

And as the weather warms lighter meals are on my mind; like these Colourful Rice Paper Rolls. Actually, the inspiration for these rice rolls is thanks to Karena and Katrina at Tone it Up. I’ve joined their 8 Week Bikini Series Program to get in shape for the summer. (Nope this isn’t a paid promotion, I just really like their workouts!) And my best friends wedding is coming up in July so I’m determined to go back to Canada looking fit as a fiddle! Er – maybe it’s more realistic to say feeling fit as a fiddle…

You would never believe how HUUUNGRY all this working out makes me! I’m like a wild animal rushing to my fridge every two hours and stuffing my cheeks like a chipmunk prepping for hibernation. In anticipation for hungry Hannah’s like me the program offers an 8-week nutrition plan filled with healthy low-cal recipes for better food choices. And to be completely upfront, I’m not doing so well in sticking to it. Oooy! It’s near impossible to follow a meal plan as a food blogger! I’ve definitely become accustomed to the liberty of making what I want, and any recipe void of salt and pepper makes my head hang heavy. Not to mention recommendations of adding protein powder to baked goods, “you want me to add WHAT to my muffins?!” I’m starting to think all this time in France has me acting like a Parisian chef that refuses to change their menu for picky guests. Of all people I really should have more compassion don’t you think!? But, regardless of my inability to remove the chefs hat the TIU meal-plan is full of delicious and healthy inspiration, and good reminders to choose healthier options that limit bad fats and refined sugars.

And I must say that their recipe page for rice paper rolls was LOVE at first sight! The colourful rolls had me tumbling into a rainbow food dream. A healthy oasis that swirled in pinks, greens and purples!  I stared at the nutrition plan, wide-eyed, as if just discovering a dreamy new Instagram feed like that of Hippy Lane’s. There was no doubt in my mind that I was going to create this recipe, adding a little herbs and some S&P of course, because what’s a recipe without it? For these rice paper rolls I used purple cabbage, sprouts, avocado, tofu, cilantro and sesame. Of course you can add whatever you like to your rice paper rolls – may as well preach what I practice! Personally, I love the colourful combo of purples and greens from this mix. Dip it in some creamy tahini and it’s like I’ve been swept away to a beautiful beach resort in Bali. All that’s missing is a cocktail in hand. Do you think it’s on the TIU plan too? Needless to say these healthy, delicious, and oh-so pretty rolls have me hyped for bellini’s in bikinis!

Bring on the 2-piece!


Colourful Rice Paper Rolls

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These rice paper rolls and fresh and healthy, made with tofu, purple cabbage, sprouts and herbs, and avocado. Enjoy for a light lunch or appetizer.
Prep Time 40 minutes
Total Time 40 minutes
Serves 15 rolls


  • 15 rice paper sheets
  • 1 package extra firm tofu (12 oz/350g)
  • 1 cup purple cabbage thinly sliced
  • 1 cup sprouts
  • 1/2 cup cilantro
  • 1 avocado thinly sliced
  • sea salt and pepper to sprinkle

Tahini-lime dipping sauce

  • 1/4 cup lime juice approx. 2 limes
  • 3 tbsp tahini
  • 1 tbsp tamari


  • Drain tofu and wrap in a clean dish towel. Gently press tofu to remove the excess liquid. Do this for a few minutes until you find the tofu to be significantly drier. Then, unwrap tofu and cut into long thin rectangles. Gently dab tofu slices with dish towel to remove any more moisture.
  • Chop cabbage and cilantro, and slice avocado.
  • Fill a rimmed plate with filtered water and dip sheet of rice paper into the water. Turn to soak each side for 3-5 seconds. Then, place softened rice paper sheet onto work surface and fill the centre with tofu, cabbage, sprouts, cilantro and avocado. (Add ingredients to the centre, leaving one inch or more on all sides). Sprinkle with sea salt and pepper.
  • Tuck in the sides of the paper and roll the rice paper away from your body to form a burrito shape. Be sure not to overstuff the rice paper as it will be too difficult to roll.
  • Continue filling and rolling rice paper sheets until you've used all the ingredients.
  • To make your tahini lime dipping sauce: add lime juice, tahini and tamari to a bowl and whisk to combine. Serve as a dip for the rice paper rolls.


Nutrition information is a rough estimate. 



Calories: 113kcal | Carbohydrates: 14g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 196mg | Potassium: 159mg | Fiber: 2g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg

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