Eating Seasonally: Simple Summer Rolls

Hi loves! I'm about to share with you the simplest but yummiest summer roll recipe! It's full of fresh veggies, organic rice, and a delicious sauce. This is definitely one of my go-to meals when I don't have a lot of time to prepare something, or I want something that is mainly raw.

This recipe is simply a general guideline and can be tweaked to your liking! I'm also terrible with measuring so a lot of this recipe is just "throw it all together and call it a summer roll." No matter how you make it, you can't really go wrong.

Summer Rolls (Serves 1)

  • 4 rice roll wrappers

  • Cold, cooked organic rice

  • Organic carrots

  • Organic cucumbers

  • Organic green scallions/spring onions

  • Organic avocado

  • Any other desired organic veggies

  • Sesame seeds for topping

Almond Butter Dipping Sauce

  • 1 tablespoon of organic almond butter

  • 1 tablespoon of organic white vinegar (organic is a must here— white vinegar can be made from petroleum and even if it is grain-derived, it is most likely GMO)

  • 1 teaspoon of organic coconut sugar or organic brown cane sugar

  • 2 tablespoons of organic soy sauce or Tamari if GF (always, always make sure your soy sauce is fermented and organic)

Step 1:

Cook the rice in advance so it is cold or at least cool by the time you make the summer rolls. I like to use organic Basmati Rice

Step 2:

Prepare the veggies that you have chosen to use. I typically always use carrots, cucumbers, and scallions, but I'll also occasionally throw in other veggies like peppers or kale along with it. You can cut the veggies however you desire, but I like to use a vegetable peeler to create thin strips of carrots and cucumbers to keep the texture light. I must say that fresh scallions are definitely a must for this recipe because that is what makes these.

Step 3: 

Follow the instructions on your rice wrapper packaging. I use the kind that are hard and have to be rinsed with water in order to be able to folded and shaped.

Step 4: 

Lay your rice roll wrapper flat and start by placing the vegetables in the center and the rice on top. Fold in the left and right sides and then the bottoms to form a roll shape.

Step 5:

Combine the almond butter, vinegar, brown sugar, and soy sauce in a bowl and mix until combined. You can follow the measurements I gave or you can make the sauce to taste- I typically just eyeball it when I make the sauce.

Step 6:

Sprinkle the summer rolls with sesame seeds and enjoy with the sauce!