These California rainbow rolls are the most refreshing summertime recipe! They’re filled with fresh California avocado, baked tofu, and crunchy veggies, and served with the most delicious mango curry dipping sauce.

California Rainbow Rolls with Mango Curry Dipping Sauce - Daisybeet

Summer rolls are one of my favorite items to order from Asian restaurants. A summer roll is basically a non-fried version of spring roll or egg roll. They’re rice paper wrappers loaded with vegetables, shrimp or tofu, and fresh herbs. They taste light and fresh, especially when accompanied by a flavorful dipping sauce.

These California rainbow rolls are beautiful to look at and delicious to eat! They’re packed with good for you ingredients, including baked tofu, cabbage, carrots, mint, and California avocado slices. They’re also quite fun to make.

I love adding California avocados to my recipes for a boost of heart healthy fats. They add delicious flavor, creamy texture, and can we talk about how gorgeous they look in these summer rolls?

California Rainbow Rolls with Mango Curry Dipping Sauce - Daisybeet

What’s in these California rainbow rolls?

Here are the ingredients you need to make this recipe, plus the delicious mango curry dipping sauce:

  • California avocados
  • Purple cabbage
  • Carrots
  • Fresh mint
  • Tofu
  • Rice paper wrappers
  • Lime
  • Coconut milk
  • Mango
  • Curry paste
  • Salt
  • Pepper
  • Avocado oil
California Rainbow Rolls with Mango Curry Dipping Sauce - Daisybeet

How to make California rainbow rolls

  • Bake tofu in the oven.
  • Use a food processor to shred cabbage, then carrots. You can also use a knife, box grater, or julienne peeler.
  • Peel and slice California avocados into thin slices, lengthwise.
  • Arrange your mise-en-place so all ingredients are ready to be assembled.
  • Soak a rice paper wrapper in warm water, then lay flat on a clean tea towel.
  • Layer the California avocado slices, fresh mint, cabbage, and carrots in the center of the wrapper.
  • Fold the wrapper as if you were making a burrito. Wrap the bottom of the roll over the filling, then tuck in the sides. Use your hands to tuck the ingredients in as you continue to roll it closed.
California Rainbow Rolls with Mango Curry Dipping Sauce - Daisybeet

Tips for making this recipe perfectly

  • Use a food processor to shred the cabbage and carrots. The food processor slicing and shredding blades slice the vegetables nice and thin, very quickly. If you don’t have a food processor, you can use a knife, julienne peeler, or box grater. It will just take a bit longer.
  • Roll them up as tightly as possible. Try to roll each wrapper as tightly as you can. It makes them easier to eat and enjoy.
  • Best enjoyed right away. It’s best to enjoy these rainbow rolls right after you make them. If you have to store them, I recommend wrapping each on individually in plastic wrap and keeping them in the fridge.

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Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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California Rainbow Rolls with Mango Curry Dipping Sauce (Vegan, Gluten Free)

These California rainbow rolls are the most refreshing summertime recipe! They’re filled with avocado, baked tofu, and crunchy veggies, and served with the most delicious mango curry dipping sauce.

  • Author: Alex
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: serves 46 as an appetizer 1x
  • Category: appetizer
Scale

Ingredients

  • 2 California avocados, peeled and sliced thinly lengthwise
  • 1 block firm tofu, drained and pressed for at least 30 minutes
  • 2 tsp avocado oil
  • Salt
  • Pepper
  • 1012 rice paper wrappers
  • 3 cups purple cabbage, finely shredded
  • 3 cups carrots, finely shredded
  • 1/2 cup fresh mint leaves

Mango Curry Dipping Sauce

  • 1 cup full fat coconut milk from a can
  • 1 cup mango chunks (I used frozen and defrosted, but you can use fresh)
  • 1 1/2 tbsp red curry paste
  • 1 tsp lime zest
  • 1 1/2 tbsp fresh lime juice
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 420F. Line a baking sheet with parchment paper. Slice tofu into 1/4 inch thick “steaks”, toss with avocado oil and a shake of salt and pepper. Bake for 20-25 minutes, flipping once halfway through. Slice into long strips once cooled.
  2. While tofu cooks, prepare your mise-en-place. Slice you avocado, shred the cabbage and carrots, wash and pluck the mint leaves from stems.
  3. Begin making your rolls. Soak the rice paper wrappers in warm water for about 10 seconds, and place it on a clean tea towel.
  4. Layer 3-4 slices of avocado, 2 mint leaves, a small handful of cabbage and carrot, and 2-3 slices of tofu on top of each other. Fold the wrapper as if you were making a burrito. Wrap the bottom of the roll over the filling, then tuck in the sides. Use your hands to tuck the ingredients in as you continue to roll it closed.
  5. Set each roll to the side before moving on to the next.
  6. Once all rolls are made, prepare the dipping sauce. Add all the sauce ingredients to a food processor or blender and blend until completely smooth.
  7. Serve whole or slice the rolls in half using a very sharp knife. 

Notes

  • Best enjoyed right away.
  • Best stored individually wrapped in plastic wrap. 

Keywords: california rainbow rolls, vegan, gluten free

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California Rainbow Rolls with Mango Curry Dipping Sauce - Daisybeet

Thank you California Avocados for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.