Indo Rainbow Summer Rolls

Indo Rainbow Summer Rolls plated

When Spring has sprung and summer is around the corner, or in full swing – I crave these!! Fresh, flavourful, vibrant and wickedly satisfying, my vegan Indo Rainbow Summer Rolls with Gado Gado Peanut Sauce! When I prep for these, I often do so for a couple of nights because they are seriously that good you will want them again and; quite frankly, I don’t blame you!

Indo Rainbow Summer Rolls

The trick to these babies is you need to wrap them before serving them (or 1 hr before serving is fine), otherwise your avocado will brown and the rice paper will loose it’s playability and tenderness if kept in the fridge, or will become soggy if kept out, so to avoid all of that prep all of your ingredients before hand in the fridge (except the avocados) and wrap before you consume them.

Indo Rainbow Summer Rolls ingredients

I like my rainbow rolls to SING, so I add in plenty of plant based texture, flavour and colours of the rainbow with the most kick-ass gado gado peanut sauce that even our Indonesian local friends LOVE! These rolls are a tribute to one of our favourite places to visit on earth, Bali and to the beautiful kind people. If you have never been to Indonesia, it certainly has a very powerful female spiritual energy that you cannot help but feel enveloped and empowered by. I hope you enjoy these as much as we do – I am actually so full after eating just 4, so a little goes a long way and these work great for casual finger foods at dinner parties, or BBQ’s!

Indo Rainbow Summer Rolls are ready to eat

Indo Rainbow Summer Rolls

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Recipe by Priscilla Soligo Course: Mains, Salads, Sauces & Dressings, Snacks


  • 350g 1 Pack Extra Firm Tofu, baked
  • 250g 2 Medium Mangos, skin and seed removed, slice thin (if thick, slice thickness by half)

  • 200g 2 Pieces Dried Brown Rice Ramen Noodles (or rice vermicelli), cooked

  • 150g 2 Medium Portobello Mushrooms, sliced, sautéed with salt and pepper, cooled

  • 110g 1 Large Carrot, peeled, julienned (aprox. 1 Cup)

  • 110g 1 Large Cucumber, julienned (aprox. 1 Cup)

  • 70g 1 Medium Capsicum/ Red Bell Pepper, seeds removed, julienned (aprox. 1 Cup)

  • 40g 2 Cups Salad Leaves, packed

  • 15g ½ Cup Fresh Coriander/ Cilantro, Stems and Leaves left whole

  • 10g ¼ Cup Fresh Basil Leaves

  • 8g ¼ Cup Fresh Mint Leaves

  • 1g Pack Rice Paper Wraps

  • For the Gado Gado Peanut Sauce
  • 120g ½ Cup Organic Peanut Butter (no added sugar, or oils)

  • 76g 4 Tbsps Tamari

  • 22g 2 Fresh Limes, juiced

  • 6g 2 Cloves Fresh Garlic, peeled

  • 4g 1½ Small Red Hot Chilli, seeded (or to preferred heat taste)

  • 60g 6 Tbsps Filtered Water

  • Optional zero calorie/zero GI Sweetener I use:

  • 12 Drops Liquid Stevia, OR Liquid Lo Han Guo OR a Combination (6 drops of each).


  • For the Baked Tofu
  • Preheat oven to 200C / 392F
  • Cut Tofu into strips and toss with coconut oil and mixed dried Italian herbs, or whatever you have on hand.
  • On a parchment lined tray back tofu on one side for 12 – 15 mins and then turn to continue for another 12 – 15 mins, so approx. 24 – 30 mins total. Allow to cool and set aside.
  • In a high speed blender, blend all ingredients until creamy smooth and well integrated. Set aside.
  • Assembly
  • In a prepared large bowl of filtered water, dip a rice paper in and out (one or two seconds) and lay onto a plate.
  • Build your rolls with prepared fillings (don’t over fill, or rice paper will break). Roll up the fillings with the rice paper wrap and place onto a separate plate, or tray with the rice paper seal facing down. Be sure the rolls do not touch each other, or they will stick together.
  • Repeat until all of the rolls are done, or you have no more filling left.
  • To serve, use gado-gado peanut dipping sauce.


  • Storage:  Sauce will store in the fridge for up to 5 days. Indo Rainbow Rolls need to be consumed / served immediately.

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Nutrition Facts

4 servings per container

  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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