Rainbow Rice Rolls

I’m ecstatic to share this recipe, because it is one of my all time favorites. All food is better shared, amirite?! Except maybe ice cream, or the last cookie… Anyways, these little shrimp rolls are an amazing snack, light lunch, or late night nibble. Sometimes I make them as an appetizer before meals as well. These are one of the easiest, tastiest, most refreshing snacks. Without further adieu…. I present Rainbow Rice Shrimp Rolls. Bon Appétite!

Grocery List:

  • Spring Rolls Skin (3)
  • Shrimp (6 oz.)
  • Grapeseed oil, olive oil, or vegetable oil (1/2 TBSP)
  • Barbeque seasoning or mesquite seasoning
  • Mini peppers (about 4 sliced lengthwise)
  • Collard Leaves  (3)
  • Broccoli Slaw (3 oz)
  • Cilantro (Handful)
  • Soy Sauce (1/2 TBSP)
  • Ginger powder (1/2 tsp)


  1. Wash and slice peppers
  2. In a sauté pan, heat up the oil on medium-high heat
  3. Add the shrimp and sauté until shrimp is cooked all the way through, about three minutes depending on size of shrimp
  4. Take off burner and while still in pan toss in barbeque or mesquite seasoning
  5. On the first piece of rice paper, add the collard leaf, 1/3rd of broccoli slaw, 1/3rd peppers, a few sprigs of cilantro, and 1/3rd of the shrimp.
  6. Roll the collard green only around the other goodies, and place the bundle on the far side of the rice paper, roll the rice paper tightly against the collard green, folding up the bottom halfway to keep all ingredients inside.
  7. Cut the rolls in half on a vertical slant. Repeat steps 5 and 6 with the other two rolls.
  8. For the sauce: Make 2 TBSP of PB2 according to directions, add 1/2 TBSP of soy sauce, and a dash of ginger powder. Stir together.

Nutrition per serving: 2 Servings Total

  • Calories: 211
  • Fat: 4.9 g
  • Carbs: 25 g
  • Protein: 31 g
  • Sodium: 701 mg


Wishing you endless spoonfuls of PB,

xo ❤


34 thoughts on “Rainbow Rice Rolls

    1. I totally get that it would seem a bit confusing! I was super hesitant to try it at first too. Yes, you simply add 1 TBSP of water to 2 TBSP. I don’t really measure, but just add water until it’s the consistency I want and place it in the fridge for a couple minutes because I like it a bit cold! And it is a ton healthier. 1 Servings (2 TBSP of powder) is 45 calories, 1.5 g fat, 0 g saturated, 5g carbs, and 5 g of protein! Another healthier peanut butter I love is Better n’ Peanut Butter. That’s not a powdered form, it has a slightly different taste than peanut butter but I think it’s scrumptious !!!! Let me know if you end up trying them! 🙂

      Liked by 1 person

  1. Mack! This is awesome. You are a multi-talented blogger, I love it!
    So glad we found each other in this blogging world 🙂
    I’m a pretty healthy eater & I love finding creative, tasty recipes. Ginger & other herbs / spices are among my favs.
    Great blog post.

    Liked by 1 person

    1. Debbie, I always am so glad to see a comment from you!! Thank you tremendously for the kind words. ❤ You have such an encouraging spirit! I am so glad you enjoyed this recipe 🙂 Have a wonderful week- I hope your labor day was absolutely wonderful! Blessings to you too, Debbie !


    1. I have never tried it- but I bet tofu would be absolutely delicious!!!!! Now I am determined to try it out!!!! I’ll let you know when I do. I have all the ingredients except the collard leaves so I should attempt it soon!! ❤


  2. OMG, Mack, these look delicious – simple and pretty healthy too. I actually love peanut butter, although I don’t think it agrees with me. I bet almond or cashew butter would be pretty good! Anyway, I love your posts, they are so happy and full of your joy. Thanks Mack ❤ Love, Debbie

    Liked by 1 person

    1. Thank you so much, Debbie!!!! They are yummmmy! One of my favorite snacks. I’m sure that cashew or almond would work just as well!!! Let me know if you ever give it a go 🙂 I have been meaning to try tofu instead of the shrimp too as another idea 😋 I hope you have an amazing week!!! 💕

      Liked by 1 person

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