Recipe: Rainbow Summer Rolls

Recipe: Rainbow Summer Rolls with Jackfruit Jerky and Satay Sauce - Rothopia

Rainbow Summer Rolls with Jackfruit Jerky are always in season, a burst of flavours having a dance party in your mouth! Loaded with fresh veggies and chewy jackfruit, dipped into deliciously aromatic, creamy Satay Sauce, these rolls are a refreshing and colourful treat for any occasion. Easy to make, plus you can use up all your leftover veggies.

You can mix and match whatever ingredients you want to wrap up – mango, avocado and coriander go really well together for example – add sauce inside, or just dip. You could even use them for a sneaky DIY dinner invitation: it looks super fancy, everyone gets to eat what they like, and you have nothing more to do than blend up the sauce and chop some veggies.

And the jackfruit isn’t just limited to rolls! It’s also perfect for wraps, burgers, in cooked dishes like fried rice and more – the possibilities are endless.

Try this recipe and prepare to be amazed. Share your creation by tagging #rohtopia on Instagram or posting on Facebook, I can’t wait to see what you come up with.


Recipe for 10 Rainbow Summer Rolls

12 Rice Paper Sheets – a couple of spares in case one rips

Ingredients for the Jackfruit Jerky:

  • 1 can of young green jackfruit in water
  • 3 TBSP soy sauce
  • 1 tsp miso
  • 1/4 cup of thick coconut milk
  • 1 tsp ginger, freshly minced
  • 2 cloves of garlic, minced
  • 2 tsp BBQ spice mix or:
  • 1/2 tsp paprika powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp coriander
  • 1/8 tsp cardamom

How to prepare the Jackfruit Jerky:

  1. Drain and rinse the jackfruit, then remove the seed.
  2. Using your fingers, a knife or a fork, shred the jackfruit into smaller pieces.
  3. Whisk together all other ingredients, add the jackfruit and let it marinate for a few minutes.
  4. If you have a dehydrator, spread the marinated jackfruit shred on trays lined with non-stick sheets, and dehydrate at 42 degrees for 4-6 hours.
  5. In an oven, bake at 180 degrees for around 30 minutes, until light brown and firmer but still chewy in texture.
  6. Remove from heat, set aside and let cool.

Options for the filling:

  • 1/4 cauliflower
  • 1/4 cup sesame seeds
  • 1 avocado, peeled and sliced
  • 1 carrot, grated or in strips
  • 1/2 yellow capsicum, julienned
  • 1/2 red capsicum, julienned
  • 1/2 zucchini, grated or julienned
  • 1/2 cucumber, julienned
  • 1/2 mango, diced or julienned
  • 1/4 red onion, sliced into thin rings
  • 1 cup of sprouts
  • 1 cup of coriander

Ingredients for the Satay Sauce:

  • 3 tbsp powdered peanut butter
  • 2 tbsp water
  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp rice wine vinegar
  • 1/2 tsp minced ginger root
  • 1/4 tsp salt

How to prepare the filling and satay sauce:

Cut the florets off the cauliflower stalk and process in a food processor until crumbly. Add sesame seeds at the end.

Prepare the remaining ingredients for the filling as listed above, set aside.


For the Satay Sauce, place all ingredients in a small jar or a blender and shake or blend until emulsified.

Use a half cup to marinate the carrots, capsicum and zucchini, ideally for at least 2 hours, and up to 6 hours.

Save the remaining dressing to dip the Rainbow Summer Rolls into, and make sure to always let it sit for a few hours so all the flavours merge together nicely.

Store refrigerated in an air-tight jar for up to 7 days.

How to assembly the Rainbow Summer Rolls with Jackfruit Jerky

  1. Fill a deep plate or frying pan with warm water.
  2. Dip your first rice paper for about 10 seconds.
  3. Transfer to a plate or cutting board.
  4. Add 1-2 tablespoons of the jackfruit jerky and a handful of other ingredients, sprouts and coriander to the bottom half of your rice paper.
  5. Fold the sides inward, then roll the rice paper.
  6. Repeat until you have used up all your ingredients.
  7. Serve immediately with the satay sauce.
  8. Enjoy!
Recipe: Rainbow Summer Rolls with Jackfruit Jerky and Satay Sauce - Rothopia


C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!


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