I made spring rolls for the first time tonight!
Naturally, I had to make them into rainbow unicorn rolls! I took some unicorn noodles, with spiralized carrots, cucumber, fresh mint, fresh cilantro, red peper, red cabbage, and sliced pickled beets- and made all kinds of combos! To color the rice paper wraps I used @suncorefoods butterfly pea powder with water, with some of the leftover blue water from making the unicorn noodles. For the pink, I used some of my juice from my pink pickled daikon recipe (posted on IG!), to rehydrate the papers.
I did notice that the rice paper tears very easily, so I ended up making a spring roll bowl out of the torn one! Still tasted great, just not as fun to eat (but really though, it was still soooo pretty!) If you forgot how to make unicorn noodles, you simply boil red cabbage with your noodles! I've found shirataki noodles hold the color better than brown rice noodles, but make sure they are REALLY rinsed well- otherwise they turn out pink/purple instead of that light blue. Then squeeze lemon, lime, or orange juice over the noodles to make them turn hot pink!
Super fun, really tasty, and extra healthy.