I have always wanted to make summer rolls, but have to admit, I was overwhelmed at the task. While making this quantity took a long time (about an hour), it was so easy. If you make less, obviously it’ll take less time. When you first work with the skins, they’ll feel kind of sticky and hard to roll. This is something that just takes a few to get good, and then you can roll like a pro (well, maybe a lot slower than a pro, but you can definitely do it!)! Get your ingredients prepped and ready, and then it’s just filling and rolling. My son helped me rehydrate the wrappers and I filled and rolled them. They were a HUGE hit at a party I took them to. I plan on making them again for Father’s Day this weekend. It’s going to be hot and these are cold and light, making them the perfect meal or appetizer.
Most rolls have added meat and/or noodles. I left both of those out and made these completely raw and vegan. The sprouts and veggies provide a satisfying crunch, and the dipping sauce adds a little zing. Fill these with whatever veggies you love, just be sure to have slices small. If you have a spiralizer, this is a great way to use it! Another fun way to get the kids involved. My son is the best cucumber noodle maker, and I can’t wait to put him to work when the zucchini starts invading the house!
We used parsley for this recipe, as we had a lot of cilantro haters (I think they’re crazy) at the party. Parsley held up to the same need for that burst of flavor, even though I would have preferred the cilantro.
The dipping sauce was inspired by another blogger; www.theroastedroot.net, and makes an incredible dip or used as a sauce for a stir-fry. 
Makes 20 whole or 40 appetizer halves
Summer Rolls
Ingredients:
- 20 rice paper wraps (we used Banh Trang spring roll skins, found in the Asian section of our supermarket)
- 1 1/2 English Cucumbers-spiralized or cut in matchsticks (approx 4 cups)
- 2 carrots, spiralized or matchsticks
- 3 1/2 oz combo of sunflower and pea shoots (sprouts of choice)
- 4 oz bean sprouts
- 1 1/2 avocados, sliced thin
- 2-3 c baby spinach
- 2 scallions, sliced thinly (could use chives, 1/2 chive per roll)
- ~1 c parsley or cilantro
Peanut Dipping Sauce, makes 1 1/2 c:
Ingredients:
- 3/4 c + 2tbsp low-fat coconut milk
- 2/3 c peanut butter (could use other nut butters)
- 3 tbsp gluten free soy sauce/tamari
- 2 tsp chili garlic sauce
Instructions:
- Prep filling ingredients on a large tray
- Get a large pan than will be able to fit a rice wrapper (we used a 9×13 pyrex pan
- Place warm water into the bottom of the pan, just enough to be able to submerge the wrapper
- Dip wrapper for about 20-30 seconds until soft. Be careful that the paper doesn’t stick to itself. It takes a few tries until you get good at it
- Place onto a cutting board or other easy surface. Fill with ingredients as desired. We placed 2 thin slices of avocado as the base and then piled small amounts of the other ingredients on top, finishing with a few leaves of parsley or cilantro.
- Roll by bringing 2 sides into the middle, and then rolling from one end to the other, as you would a burrito. Stay the course. At first it may seem hard to do, but, you’ll improve!
- Cut completed rolls in half and place on a serving tray. Cover and refrigerate until ready to serve
- For Sauce: Whirl ingredients in a blender, like a Vitamix, serve with rolls or as a dip with vegetables
Nutritional Benefits:
- Carrots: high in Vitamin A, an antioxidant that helps reduce cholesterol, blood pressure and improve health of skin, eyes, bones, and teeth
- Cucumbers: are anti-inflammatory, contain anti-oxidants, and help reduce risk of cancer
- Sprouts: high in protein for building and repairing tissues, high in fiber
- High in fiber: regulates blood sugar, lowers cholesterol, improves digestive health, reduces risk of many forms of cancer, increases satiety
- Plant-based/vegan: heart healthy, no cholesterol
- Avocado and Peanuts: help reduce risk of heart disease, healthy fats; omega 3’s
- Low in sodium: heart healthy
- Wraps without sauce: very low in calories
- Gluten Free
- 20 rice paper wraps
- 1½ English Cucumbers-spiralized or cut in matchsticks (approx 4 cups)
- 2 carrots, spiralized or matchsticks
- 3½ oz combo of sunflower and pea shoots (sprouts of choice)
- 4 oz bean sprouts
- 1½ avocados, sliced thin
- 2-3 c baby spinach
- 2 scallions, sliced thinly (could use chives, ½ chive per roll)
- ~1 c parsley
- ¾ c + 2tbsp low-fat coconut milk
- ⅔ c peanut butter
- 3 tbsp gluten free soy sauce/tamari
- 2 tsp chili garlic sauce
- Prep filling ingredients on a large tray
- Get a large pan than will be able to fit a rice wrapper (we used a 9x13 pyrex pan
- Place warm water into the bottom of the pan, just enough to be able to submerge the wrapper
- Dip wrapper for about 20-30 seconds until soft. Be careful that the paper doesn't stick to itself. It takes a few tries until you get good at it
- Place onto a cutting board or other easy surface. Fill with ingredients as desired. We placed 2 thin slices of avocado as the base and then piled small amounts of the other ingredients on top, finishing with a few leaves of parsley or cilantro.How To Make a Summer Roll
- Roll by bringing 2 sides into the middle, and then rolling from one end to the other, as you would a burrito. Stay the course. At first it may seem hard to do, but, you'll improve!Summer Rolls All Rolled Up
- Cut completed rolls in half and place on a serving tray. Cover and refrigerate until ready to serveSummer RollsSummer Roll Side View
- For Sauce: Whirl ingredients in a blender, like a Vitamix, serve with rolls or as a dip with vegetables
Saw this on Instagram and just had to stop by! I love making spring rolls at home, and like you said, while it’s a bit time-consuming, it’s upper easy to make! Not to mention, its versatility. Love that you got your son involved ;). Your version looks mighty tasty!
Thanks so much! Making them again for Sunday. Had to share them at a party, and this time I’ll get to enjoy them myself 🙂 Glad you stopped by! Let me know if you make anything. You’re food looks awesome too!