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These Rainbow Spring Rolls are my simple take on a classic recipe to make it slightly more colorful and just overall fun! These are simple to make and packed with added protein from the simple but delicious tofu!

this recipe

In honor or pride month, I’m sharing ONE more rainbow recipe that’s simple but really fun! I find myself mostly making rainbow desserts but I wanted to make sure that I got a good savory recipe in there this year before June was over :)

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I often get some pretty crappy comments whenever I post pride recipes so if you’re inclined to leave one of those, or are anger by this recipe for some strange reason, you can simply click away. It’s really not that hard. I believe in you!

spring rolls made with lots of colorful veggies, and rice noodles that have been dyed blue with blue spirulina. There's also chunks of tofu in them.

I’m going to keep today’s blog post very short and sweet :)

These are delicious and simple to make. You should DEFINITELY try them! <3

OH and to get the rice noodles blue, I used a teaspoon of blue spirulina powder. It’s totally natural and completely tasteless in the recipe!

spring rolls made with lots of colorful veggies, and rice noodles that have been dyed blue with blue spirulina. There's also chunks of tofu in them.

More fun PRIDE recipes to try:

spring rolls made with lots of colorful veggies, and rice noodles that have been dyed blue with blue spirulina. There's also chunks of tofu in them. an avocado and peanut sauce are sitting on the side.

Rainbow Spring Rolls

These Rainbow Spring Rolls are my simple take on a classic recipe to make it slightly more colorful and just overall fun! These are simple to make and packed with added protein from the simple but delicious tofu!
5 from 1 vote
Print Pin Rate
Course: dinner
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 rolls
Calories:
Author: Brita Britnell

Ingredients

  • Half a block of extra firm tofu about 7oz
  • 3 tablespoons of teriyaki sauce I love the Trader Joe’s one!
  • ½ tablespoon of sesame oil
  • 4 oz of rice noodles
  • 1 tsp blue spirulina
  • 6 pieces of rice paper
  • 1 red bell pepper cored and thinly sliced
  • 1 large carrot peeled and julienned
  • 1 ripe mango thinly sliced
  • 1 ripe avocado peeled, cored, and thinly sliced
  • 1 Persian cucumber thinly sliced
  • 1 cup of purple cabbage thinly sliced
  • Optional mint
  • Peanut sauce for serving

Instructions

  • Press the tofu or use super firm tofu that does not need pressing. Slice it into half inch strips.
  • Heat the oil in a large skillet and once hot, add in the tofu to cook for 5 minutes per side or until a deep golden brown. Add in the teriyaki sauce and cook for 2 more minutes. Remove from the skillet and let cool slightly before slicing into thin strips.
  • Cook the rice noodles according to package directions. Run under cold water and place in a large bowl. Sprinkle on 1 teaspoon of spirulina and mix until the color is even throughout.
  • Soak the rice paper according to directions and lay on a clean surface. Top evenly with the tofu, veggies, and rice noodles plus the optional mint. Tuck in the sides and roll the spring rolls up tightly.
  • Serve with peanut sauce and ENJOY!