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Garden Roll Gold pack with fresh spring rolls and dipping sauce
Colour from vegetables, not dye

Garden Roll — Rice Paper Wrappers Naturally Coloured with Vegetables

30 round sheets · 22 cm (8.5 in) · 15 servings

Colour — Gold
NATURALLY COLOURED WITH PUMPKIN
  • Colour comes from beetroot, spinach or pumpkin — no dye, from any source
  • Four ingredients: rice, tapioca, water, one vegetable
  • Three colours, one 22 cm round sheet
  • Faint natural sweetness; the wrapper stays pliable, not brittle
Pack size
1
Ships in 1–2 business days · 30-day returns, opened or not
🌿
100%
Natural
🎨
No Artificial
Colors
🌾
Gluten
Free
⚗️
No
Preservatives

Where the colour comes from

Three vegetables. No dye.

The colour is cooked into the rice batter before the sheets are steamed, so it sits in the sheet rather than on it. It doesn't rinse off in the soaking water, and it doesn't bleed into the filling.

Pink

Beetroot & dianthus

Betalains from beetroot do the colouring; dianthus petals are pressed whole into the sheet, so they show through a finished roll.

Green

Spinach

Chlorophyll, which is why this one ships in a UV-blocking pouch — the pigment browns under shelf light if you let it.

Gold

Pumpkin

Beta-carotene, and the only one of the three that brings a little sweetness with it. Chosen over turmeric, which colours harder but tastes of curry.

01

Not a colourant

Beetroot, spinach and pumpkin appear on the ingredient list as foods, because that's what they are. No extract, no additive, nothing with an E-number.

02

It doesn't wash out

Because the vegetable goes in with the rice rather than onto the finished sheet, a ten-second dip in warm water takes none of the colour with it.

03

It barely tastes of anything

Rice paper is close to neutral and these stay that way. Gold is faintly sweet; pink and green you would not identify blind.

The one you picked

Garden Roll

A warm gold with a faint natural sweetness — the kindest of the three to rich fillings.

Ten seconds

Easier than it looks. Genuinely.

No cooking, no pan, no skill. If you can wet a cloth you can roll one of these.

1

Dip

Warm water, five to ten seconds. Lift it out while it still feels slightly firm — it keeps softening on the plate.

2

Fill

Lay it flat. Pile the filling low and just below centre, leaving about 3 cm clear at each side.

3

Roll

Fold the two sides in, then roll away from you, firmly. It seals itself — no glue, no egg wash.

The one mistake everyone makes: soaking too long. A sheet that comes out already floppy will tear before it reaches the plate. Under-soak it and let the filling finish the job.

Two recipes

One traditional. One for a Tuesday.

The roll a Vietnamese household actually makes, and the one the internet can't stop making. Photographed with Gold; the method is the same in every colour.

Traditional · 20 minutes · makes 8

Gỏi cuốn tôm thịt

You need: 8 sheets · 16 poached prawns, halved lengthways · 200 g boiled pork belly, thinly sliced · 100 g rice vermicelli, cooked and cooled · butter lettuce · mint · garlic chives · nước chấm to serve

1.

Dip a sheet, lay it flat, and put four prawn halves cut-side down in a line just above the centre — they show through the finished roll, which is the whole point of a coloured wrapper.

2.

Below them lay lettuce, a small nest of vermicelli, pork, mint.

3.

Fold the sides in, roll up tight from the bottom, tucking a garlic chive so it pokes out one end.

4.

Serve immediately with nước chấm — fish sauce, lime, sugar, water, chilli and shredded carrot.

Air fryer · 12 minutes · makes 10

Air-fried crispy rolls

You need: 10 sheets · 300 g minced pork or firm tofu · 1 carrot, grated · 1 small onion, diced · a handful of glass noodles, soaked · 1 tbsp fish sauce · black pepper · a little oil to brush

1.

Mix the filling. Dip each sheet for 3 seconds only — much less than for fresh rolls. Too wet and it steams instead of crisping.

2.

Fill, fold, roll tight. Brush all over with oil.

3.

Air fry at 180°C / 350°F for 8 minutes, turn, then 4 minutes more until blistered and golden.

4.

Rest two minutes before eating — the shell crisps as it cools. Expect the colour to deepen: pink goes rose, green goes olive, gold goes amber.

The details

Specifications

Sheet shape

Round

Diameter

22 cm (8.5 in)

Sheets per pack

30

Servings

15 (2 sheets per serving)

Net weight

240 g (8.5 oz)

Ingredients

Rice flour, tapioca starch, water, and one of: beetroot powder · spinach powder · pumpkin powder

Allergens

None. No wheat, soy, egg, dairy, nuts or shellfish

Storage

Cool, dry, out of direct sunlight. Reseal after opening

Shelf life

18 months unopened

Origin

Product of Vietnam

Nutrition Facts

15 servings per container

Serving size

2 sheets (16 g)

Calories

57

Total Fat

0 g

Sodium

25 mg

Total Carbohydrate

13 g

  Dietary Fiber

0 g

  Total Sugars

<1 g

Protein

1 g

Identical across all three colours. Placeholder values for this test page — replace with the factory's certified panel before publishing.

Where it comes from

Look closely and you can see the bamboo.

Every sheet is steamed thin over water, laid out by hand on a woven mat, and dried in open air. The faint basket-weave pressed into the surface is the mat's — the one detail a machine cannot fake, and the reason our sheets carry a filling without splitting. Made in the Mekong Delta, by people who have made bánh tráng their whole lives.

4.8

★★★★★

out of 5 · 112 reviews

5 star

 

87%

4 star

 

9%

3 star

 

3%

2 star

 

1%

1 star

 

0%

★★★★★

Arrived whole. All of them.

Best rice papers I've tried. Sturdy, flexible, and not one was broken.

Jessica R. · Verified buyer

★★★★★

My kids ask for these now

So fun to roll, and they actually eat their veggies every time.

Amanda L. · Verified buyer

★★★★★

Doesn't taste of pumpkin

So mild and neutral, you don't taste pumpkin at all. Perfect!

Michael T. · Verified buyer

Questions

Before you buy

Does it taste of beetroot or spinach?

No. This is the question we get most and the answer surprises people. The vegetable is there in quantities that colour the sheet rather than flavour it. Gold carries a faint sweetness from the pumpkin; pink and green you would not pick out blind.

Will the colour bleed into my filling?

No. The colour is set inside the sheet during steaming, not printed on afterwards, so the soaking water stays clear and your herbs stay their own colour.

Does the colour fade?

Pink and gold are stable. Green is chlorophyll, which does dull under strong light over months, so that pouch uses a UV-blocking window — keep it in a cupboard rather than on a sunny shelf and it holds.

Can I mix colours in one order?

Each pouch is a single colour. Order the 3-pack and choose a different colour for each if you want the set — or buy them separately, same price either way.

Do I need to cook anything?

No. Rice paper needs water and nothing else. If you want them crisp, the air-fryer recipe above does that — but fresh is how they're eaten in Vietnam.

Can I make them ahead?

A few hours, yes. Keep them under a slightly damp cloth in the fridge and don't let them touch each other — rice paper sticks to rice paper. They don't freeze.

How many rolls will one pack make?

Thirty rolls, or fifteen servings at two each. A 22 cm sheet makes a substantial roll, roughly the size of a small burrito.

Is it really gluten-free?

Rice and tapioca only, produced on rice lines and tested lot by lot to under 20 parts per million — the FDA threshold. No wheat anywhere in the facility.