Rainbow Veggie Rolls with Almond-Lime Dipping Sauce

A hydrating, enzyme-active meal rich in plant minerals, antioxidants,
and natural fiber to nourish the gut-brain axis, calm inflammation, and
support light, steady energy and mental clarity.

Rainbow Veggie Rolls with Almond-Lime Dipping Sauce | Naked Food Magazine

Fresh rice-paper veggie rolls with crunchy cabbage, carrot, cucumber, herbs, and a simple almond-lime dipping sauce. Hydrating, mineral-rich, oil-free, and deeply nourishing — a refreshing whole-food meal or snack.

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Rainbow Veggie Rolls with Almond-Lime Dipping Sauce

Recipe by: The Naked Food Chefs

Yield: 4 servings (makes ~12 rolls)

Ingredients (organic, non-GMO)

Rolls

• 12 rice paper wraps

• 2 cups cooked rice noodles (brown rice if available)

• 1 cup purple cabbage, finely shredded

• 1 medium carrot, julienned

• 1 cucumber, julienned

• Fresh herbs: mint + chives (or cilantro if preferred)

• Sesame seeds to garnish (optional)

Almond-Lime Sauce

• 3 tbsp almond butter

• Juice of 1 lime

• 1 tsp coconut aminos (optional)

• 1 tsp grated ginger

• Water to thin, as needed

Method

1. Whisk dipping sauce ingredients together, adding water until silky and pourable; set aside.

2. Prepare all vegetables and herbs and arrange in assembly line.

3. Dip one rice paper sheet in warm water for 5–7 seconds until just softened.

4. Layer noodles, cabbage, carrot, cucumber, and herbs, then roll tightly.

5. Slice each roll in half and arrange on a plate cut-side up.

6. Sprinkle sesame seeds, fresh herbs, and serve with almond-lime sauce.

Chef Notes

• Swap almond butter for tahini or cashew butter.

• Add mango or avocado for a sweeter, creamier variation.

• If rolls tear, soak wrappers for less time — just pliable, not soft works best.

• Serve immediately to preserve crunch and hydration.

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