Rainbow Rice Paper Sushi Summer Rolls
An epic rainbow sushi summer rolls with all the colors of the rainbow, are you drooling yet? A true feast to the eyes, quick to prepare and easily customized to the whole family's taste buds. As healthy vegan meals go, this Rainbow Rice Paper Sushi Summer Rolls recipe check all the boxes for nutrition, taste, and style. Who doesn't love to eat food that looks as good as it tastes. Vibrantly colored the rice incorporating our Suncore Foods® plant-based Supercolor Powders and with our magnificent selections of Suncore Foods® Supercolor Powers and your imagination, there are no limits. Give this recipe a try and enjoy!
1/3 cup sushi rice + 1 tsp Suncore Foods® Pink Pitaya Supercolor Powder + ¼ tsp Suncore Foods® Velvet Red Beet Supercolor Powder
1/3 cup sushi rice + 1 tsp Suncore Foods® Ebony Carrot Supercolor Powder
1/3 cup sushi rice + 1 tsp Suncore Foods® Blue Butterfly Pea Supercolor Powder
1/3 cup sushi rice + 1 tsp Suncore Foods® Cosmos Red Cabbage Supercolor Powder
Crispy Carrots and Mushrooms:
½ cup gluten-free flour
1 tsp Suncore Foods® Rose Salt
1 tsp garlic powder
½ tsp onion powder
1.5 cups carrots, cut long, 2” in length and 1/4” in thickness
1.5 cups mushrooms, cut long
2 flax eggs
3 tbs oil (or as per preference)
10-15 rice paper rolls
½ – ¾ cucumber or 1 celery stick, cut thing and long
1 avocado, sliced
½ cup purple cabbage, cut long
1 tbs sesame seeds
Tamari (or soy sauce) to serve
Sweet chili sauce to serve
1. Supercolor Rice — Follow package instructions and cook 1/3 cup of rice at a time. Before simmering, mix in supercolor and continue to cook as per package intrusions. You should have 4 portions of cooked rice, 1 of each supercolor.
2. Crispy Carrots and Mushrooms — In a large bowl, combine flour, salt, garlic powder and onion powder. Mix in carrots and mushrooms coating the vegetables in the dry mixture. Pour flax eggs over the dry mixture and using your clean hands ensure carrots and mushrooms and properly coated. The mixture should be sticky and clumpy. Place a large wok or frying pan on medium-high heat. Once hot, drizzle some oil and spread it around evenly. Place coated veggies in the pan and sprinkle any remaining mixture onto the veggies. Cook for 5 minutes, stir and flip if needed and reduce the heat to medium. Continue to cook, while stirring every 3-4 minutes, until carrots and mushrooms are crispy and cooked through and the coating is crispy and brown.
3. Assemble Rolls – Follow package instructions and ready 1 rice paper sheet at a time. Place the rice paper on a clean damp cloth and add fillings as per preference. Start by placing ¼ cup of rice followed by crispy carrots and mushrooms. Next, add cucumber, avocado and purple cabbage and sprinkle some sesame seeds. Roll the rice paper sheet by wrapping it like a burrito: Fold in one of the longer sides, then the 2 shorter sides followed by the remaining side. Serve with Tamari and sweet chili sauce.