Rainbow Summer Salad Rolls


This is such a fun and flavourful way to encourage kids to eat a rainbow of colors. It’s also an easy way to make a salad that is portable and you can eat with your hands– great for picnics or packed lunches. The recipe is a spin on Vietnamese summer rolls, using the same rice paper and lots of fresh herbs.

All you do is wet the paper, lay it on a flat smooth surface like a cutting board or plate, arrange your favorite grated or thinly sliced raw vegetables, lettuce, and fresh herbs (mint, cilantro, and basil taste AMAZING in these) in the middle, roll it up like a burrito, and serve with your favorite dipping sauce.

We love these with our Sugarproof Peanut Lime Coconut Sauce (which can also be made with another nut or seed butter of choice) — see recipe below.

Giving kids the chance to pick what goes in their rolls and make their own creations will help get them really excited about eating them!! You will need about 1 cup of vegetables/lettuce/herbs total per roll. Don’t skimp on the fresh herbs as they add such a great pop of flavor!

Here are some ideas for the colors:

RED: tomatoes (thinly sliced and deseeded), radishes, red peppers, beets (grated raw or cooked)
ORANGE: orange tomatoes, carrots, roasted sweet potato or butternut squash, orange peppers
YELLOW: yellow peppers, yellow tomatoes, corn, yellow summer squash, endive
GREEN: lettuce, baby spinach, green onions, zucchini, mint, basil, cilantro, snow peas
BLUE/PURPLE: red cabbage, purple carrots, radicchio, purple radishes

Set out some colourful options and let the kids go to town making their own versions!

NOTE: You can also add a protein of choice such as smoked tofu, grilled chicken, or shrimp/prawns to make this more of a complete meal. Traditional summer rolls often also have rice vermicelli in them, so that’s another possible addition too.



–1/4 cup peanut butter (or other nut or seed butter of choice)

–1/4 cup canned, full-fat coconut milk

–1/4 cup water

–1 Tablespoon fresh lime juice

–1 Tablespoon sesame oil

–1 Tablespoon soy sauce or tamari

–1 large (or 2 small) soft dates (pre-soak in hot water if hard/dry)

–1/4 teaspoon dried chili flakes (optional)


–Put all of the ingredients in a blender and blend until smooth.

For more recipes like this one, see our book Sugarproof, available here or anywhere books are sold.


Sugarproof busts myths about the various types of sugars and sweeteners, helps families identify sneaky sources of sugar in their diets, and suggests realistic, family-based solutions to reduce sugar consumption and therefore protect kids. Sugarproof isn’t about quitting sugar entirely. It’s about becoming less reliant on sweet foods and drinks as daily staples. Sugarproof offers a realistic and straightforward approach, teaching parents to raise informed and empowered kids who can set their own healthy limits without feeling restricted. Give your family a healthy reset. Available now!

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