Name: Protein Rainbow Summer Cold Rolls with Cashew Lentil Filling
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16 rolls
Ingredients: 1/2 cup plus 2 tbsp. natural cashew butter; 1/2 cup plus 2 tbsp. lite coconut milk; 2 tsp reduced sodium tamari (gluten free); 2 tbsp coconut sugar; 2 tbsp lime juice; Sriracha (to taste); 16 round rice papers; 1 cup raw brown rice; 1 can lentils (rinsed and drained); 1 cup mashed sweet potato; Pinch each of salt and pepper; 1 red beet (peeled and grated); 1 golden beet (peeled and grated); 1 large carrot (peeled and grated); 1 bunch of mint; 1 bunch of basil; 1 bunch of cilantro; 1/3 cup cashews (toasted)

These gluten free vegan paleo friendly protein rainbow summer cold rolls with a hearty lentil and rice filling are an easy fuss-free, no bake appetizer or meal for hot summer nights.

Summer had a slow start here in Canada, but now it’s rearing its sweaty, humid, hot head and I’m desperate not to cook. These gluten free vegan protein rainbow summer cold rolls are the perfect summer appetizer or lunch because they’re packed with fibre, protein and healthy fats to keep you satiated, but are blessedly cold. I mean, I’m in Canada for Gds sake, and even I don’t feel like eating hot food. I can only imagine what my friends and followers are thinking who are reading this from LA, Florida and Texas.

Holla at me if you're boycotting hot food with these Rainbow Summer Cold Rolls!Click To Tweet

How to Make Protein Rainbow Summer Cold Rolls

If you have vegetables, a can of beans or lentils, and some leftover grains in your fridge, you can make these Protein Rainbow Summer Cold Rolls that are vegan, gluten free and paleo approved. They start with a quickie cashew sauce using pantry staples I always have. Can you use almond butter? Hells yes. Peanut butter? Of course! Use whatever nut butter you’ve got and they will turn out delish.

To make a lean, mean, high fibre and high protein base I use lentils, brown rice and sweet potatoes. The sweetness really balances the savoury nutty sauce and makes these addictively good. Now we have fun! I called these Gluten Free Vegan Protein Rainbow Summer Cold Rolls because they’re crazy colourful with the herbs and shredded veg. I use a combination of carrots, red and golden beets, plus cilantro, basil and mint. The result is a flavour bomb of textures, flavours and colours that is almost too pretty to eat. Okay, so they’re definitely getting eaten (but maybe they deserve an instagram shot first).

These are fantastic for a quick assembly meal, or for entertaining when you’ve got friends with a wide range of dietary concerns since they’re vegan, gluten free and paleo approved!

Now I want to know, what are your favourite add-ins for cold summer rolls?

Have you tried making my Gluten Free Vegan Protein Rainbow Summer Cold Rolls?

Leave me a comment below with your favourite combinations!

5 from 1 vote

Protein Rainbow Summer Cold Rolls with Cashew Lentil Filling

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Servings

16 rolls

Course: Appetizer

Cuisine: Thai

Calories: 200 kcal

These gluten free vegan paleo friendly protein rainbow summer cold rolls with a hearty lentil and rice filling are an easy fuss-free, no bake appetizer or meal for hot summer nights.

Ingredients

Cashew Sauce

1/2 cup plus 2 tbsp. natural cashew butter
1/2 cup plus 2 tbsp. lite coconut milk
2 tsp reduced sodium tamari gluten free
2 tbsp coconut sugar
2 tbsp lime juice
Sriracha to taste

Rolls

16 round rice papers
1 cup raw brown rice
1 can lentils rinsed and drained
1 cup mashed sweet potato
Pinch each of salt and pepper
1 red beet peeled and grated
1 golden beet peeled and grated
1 large carrot peeled and grated
1 bunch of mint
1 bunch of basil
1 bunch of cilantro
1/3 cup cashews toasted

Instructions

Mix together the cashew sauce ingredients and set aside.
Cook the brown rice according to package directions and allow to cool. Mix in the lentils and sweet potato as well as half of the cashew sauce. Season with a pinch each of salt and pepper, to taste.
Fill a large bowl with warm water. Submerge the rice paper into the water for 2 seconds and transfer to a clean board or counter with the smooth side of the paper facing down.
Towards the bottom quarter of the roll add a pinch each of the shredded veggies, herbs and cashews. Top with a generous 1/3 cup or so of the rice and lentil mixture. Fold the left and right edges of the rice paper inwards, then starting at the bottom, roll it up to cover all of the filling. Serve hand held with the remaining cashew sauce.