Easy Summer Rolls

4.50 from 2 votes

Easy Summer Rolls are packed full of bright, fresh veggies and make the perfect light and delicious appetizer or meal! You can even prep them the night before and enjoy them for lunch the next day! Enjoy with your favorite dipping sauce!

Prep Time25

Total Time25

Course: Appetizer

Cuisine: American

Diet: Vegan, Vegetarian

Servings: summer rolls

Author: Brita Britnell

Ingredients

8-16 sheets of rice paper This makes 8 but you will need 16 if you want to double up the wraps for each roll. More about that below.
1 large carrot peeled and julienned
1 mango thinly sliced
1 cup cabbage shredded
1 small cucumber julienned
1 small bell pepper julienned
lettuce leaves you can use any greens here, I used about 4 large pieces of collard greens
handful of mint about 4 medium leaves per roll
1 avocado thinly sliced
peanut sauce for serving

Instructions

Prepare your rice paper wraps as you're ready to roll them but running each wrap under water for 5 seconds each. I like to use 2 wraps per roll and run them under the water at the same time. You can do this with just one wrap if desired. Lay the first wrap down (I find that doing this on parchment paper helps it not stick as much). Lay the second wrap down on top of the first so that there's about an inch over hanging (this just give you more space to work with).
Lay the green leaves down in the center of the rice paper (I split mine into small pieces to make it easier). Stack up all of the veggies, mango, and the mint so that you're using about 1/8 per roll. I usually just eyeball it to try and make them all even. Leave 1/2 of an inch clean on the sides.
Start rolling the wrap from one end and tuck it gently but tightly over the top of the veggies. Fold over the sides and continue to roll. Watch my video above to see how I do it.
Enjoy immediately or the next day with a big bowl of peanut sauce!

Video

Notes

These will keep well for up to about 2-3 days in an airtight container in the fridge.

Nutrition