Rice Paper Rainbow Wraps

Rice Paper Rainbow Wraps

Serves 4

These delicious East-West vegetable rolls make a colorful and refreshing lunch. For heartier rolls you can add a slice of roast turkey, smoked salmon or baked tofu to each roll. We call for a double layer of rice paper to make a light but sturdy wrapper, but you could also substitute four burrito-size tortillas to make four larger rolls.

  • 1/2 cup Neufchâtel cheese
  • 3/4 cup fresh raspberries
  • 1 1/2 teaspoons red wine vinegar
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 16 (8 1/2 inch) round rice paper wrappers, (sometimes called spring roll skins)
  • 3 kale leaves, tough ribs removed, leaves very thinly sliced
  • 6 scallions, thinly sliced
  • 2 carrots, shredded
  • 1 red beet, peeled and shredded
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In a small bowl, combine Neufchâtel, raspberries, vinegar, salt and pepper. Mash with a fork until fairly smooth.

Dip 1 rice paper wrapper into a bowl of warm water until moistened all over. Remove and let water drip back in bowl. Place wrapper on a large plate. Repeat with another wrapper, placing it on top of the first. Spread about 2 tablespoons raspberry mixture down the center of wrapper, and then make lines of kale, scallions, carrot, and beet over half the roll. Fold half the wrapper over the fillings, fold in the top and bottom and then roll up the wrapper securely. Repeat until all the wraps and filling ingredients are used.

Nutritional Info: 
Per Serving:Serving size: 2 rolls per serving, 240 calories (40 from fat), 4.5g total fat, 2.5g saturated fat, 10mg cholesterol, 320mg sodium, 43g carbohydrate (3g dietary fiber, 5g sugar), 9g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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