Summer Spring Rolls

June 25 | The Lifestyle |


Summer Spring Rolls – the perfect Summer appetizer or afternoon snack!

Summer Spring Rolls


8 (8.5 inch round) Rice-paper Wrappers

1c. Mung Bean Sprouts, Pea Sprouts or Bibb Lettuce Leaves

16 Mint Leaves (from 1 bunch)

8 Basil Leaves (from 1 bunch)

8 Fresh Cilantro Sprigs

1 Medium Cucumber

1 Bell Pepper

1 Carrot

1 Fresh Mango

*Optional additions: cooked shrimp or tofu, rice noodles or avocado

(Makes 8 Rolls)


  1. Prep all vegetables by cutting into very thin strips
  2. Wash and dry all herbs and place alongside veggies on a large cutting board
  3. Fill a big bowl with lukewarm water to soften the rice- wrappers
  4. Place one wrapper into the bowl at a time and submerge completely for about 10-15 seconds.
  5. Once soft, lightly shake off any excess water and place on your cutting board
  6. Begin to layer your ingredients starting with the sprouts/ lettuce and herbs, then place about 2 or 3 strips of veggies and 1 slice of mango.
  7. To roll, fold bottom half of the wrapper over the filling, holding firmly, fold both the sides toward middle & continue to roll the entire wrapper tight until closed
  8. Slice rolls in half on a diagonal and serve with thai dipping sauce

Thai Dipping Sauce for Summer Spring Rolls


1⁄4 cup creamy almond or peanut butter

2 tablespoons coconut milk

2 tsp. gluten free tamari or soy sauce

1/2 tsp. fresh lime juice

1 tsp. rice vinegar

*Optional: grated ginger, Sriracha hot sauce, sesame oil, crushed peanuts


Add all of the ingredients above to a blender and mix well. Serve alongside spring rolls.