Charles Chen Rainbow Rolls

YUMMMY Rainbow Rolls is a fun way to get in more veggies! Of Course the dipping sauce is everything! These are gluten free and so much fun to make!


  • 5 rice paper wrappers (22 cm papers)
  • 1 (14 oz) package of tofu
  • 1 large carrot, peeled and julienned
  • 1 cup of baby spinach, chiffonaded
  • reduced-sodium soy sauce, for serving
  • 1/4 cup sesame seeds
  • 1/2 a red bell pepper, julienned
  • 1/2 a long English cucumber, julienned
  • 3 green onions, thinly sliced on a diagonal


Soak a single rice paper in the hot water until it's completely soft and flexible. This could take anywhere from a few seconds to more than 30 seconds depending on the brand/type of rice paper. I have best results soaking them for about 30 seconds. Gently shake the excess water from the rice paper, lay it straight out onto your work space. Let it sit for about 30 seconds to absorb any excess water, The papers won't stick together properly if they're really wet. Sprinkle some sesame seeds in the center of the wrap. Lay the julienned vegetables down in the middle of the wrap. Use approximately ⅕ of each ingredients per wrap (use a little more or a little less depending on how many wraps you want to make and how big you'd like them to be.) I like to fill mine with a little bit of spinach, lots of cucumber and carrot, a little red pepper, and lots of tofu topped with a sprinkle of green onion. Try to keep the fillings laid neatly, making sure to leave ample room on each side to easily fold the wrap.