side angle view of sliced summer rolls on a marble serving board with items surrounding.

5 from 1 reviews

Fresh, healthy, easy and versatile, these summer rolls make a perfect for a snack, appetizer or light lunch. Plus, there’s two delicious dipping sauces for even more versatility!


  • 6 rice papers (preferably the circular sheets)
  • 23 medium carrots, cut into matchsticks or 1/4 inch sticks
  • 1/2 cucumber, cut into matchsticks or 1/4 inch sticks
  • 1/2 bell pepper (yellow, red or orange), thinly sliced
  • 1/4 red cabbage, thinly sliced
  • 1 cup greens (leafy lettuce, pea shoots, spring salad mix or micro greens)
  • 8 oz. organic tofu (firm or extra firm), sliced (optional)
  • mint, small handful of leaves
  • cilantro, small bunch of sprigs
  • basil (regular or thai), small handful of leaves

Sweet Chili Sauce (2 servings)

  • 1/4 cup unseasoned rice vinegar
  • 2 tablespoons water
  • 2 tablespoons maple syrup
  • 1 tablespoon tamari or soy sauce
  • 1 clove garlic, minced or grated
  • 1 inch knob of ginger, minced or grated
  • 1 teaspoon red pepper flakes, or to taste
  • juice of 1 lime

Peanut Sauce (2 servings)

  • 1/4 cup nut butter (peanut or almond butter)
  • 2 tablespoon pure maple syrup
  • 2 tablespoon water
  • 1 tablespoon tamari or soy sauce
  • 1 inch knob of ginger, minced or grated
  • juice of 1 lime
  • 12 tablespoon rice vinegar, optional
  • 1 teaspoon red pepper flakes, optional


Dipping sauces: Mix your dipping sauce together first, let set so the flavors can mingle. It will taste much different after a few minutes. Taste for flavor before serving.

Water bowl: Fill a large bowl with warm water. Depending on the size of your sheets you can use a shallow pie dish or large bowl or pot.

Wet rice paper: Dip the rice paper in the warm water for just 2 – 3 seconds, it should be stiff, and will soften as you begin to work.

Assemble: On a non-porous work surface, lay the rice paper sheet and layer the ingredients on the edge closest to you at the 1/3 mark. Start with the leafy greens, carrots, cucumber, tofu, red pepper and herbs (really any way you want to layer is fine).

Tuck & roll: After layering the ingredients, ‘tuck and roll’ the edge closest to you, by bringing the edge up and over the fresh veggie mound. Gently but firmly, tuck it under and roll away from you. At the 2/3 mark, fold the ends up onto the roll, and continue rolling tucking them under until the roll is finished.

Serve with choice of dipping sauce.

Makes 6 summer rolls, 2 rolls per serving.

Store: Leftover summer rolls can be stored in the refrigerator for up to 3 days in a covered container and the dressing will last 5 – 6 days. To keep the rolls from sticking together, place a piece of saran wrap, wax or parchment paper between the rolls.


Don’t over soak the rice paper. The paper only needs to be dipped for 2 – 3 seconds. It will be slightly stiff, but soften as you begin working and rolling. If it’s dipped too long it will become hard to work with.

Double the rice sheets. When making for future meals, consider doubling up the rice paper for each roll to strengthen them so they don’t fall apart from softening due to storing.

Soy-Free: When making the dressings, use tamari or coconut aminos in place of soy sauce. Don’t use the optional tofu.

Nut-Free: When making the peanut dressing, use sunflower butter in place of nut butters.

Nutritional information is calculated with tofu + sweet chili sauce.

Keywords: summer rolls, summer rolls recipe