Just Roll It ; 6 Healthy Summer Roll Recipes
Grilled Tofu Summer Rolls with Jaew Sauce
Vegetarian rice paper rolls with smoky grilled tofu and a tangy Thai jaew dipping sauce.
~107 kcal per roll · Serves 4 (8 rolls) · Vegetarian
Ingredients
• 8 rice paper wrappers
• 250g firm tofu, sliced into strips
• 4 lettuce leaves
• 1 carrot, julienned
• 1/2 cucumber, julienned
• 1/4 cup fresh cilantro
• Marinade: 1 tbsp soy sauce, 1 tsp olive oil
• Jaew sauce: 1 tbsp tamarind paste, 1 tbsp fish sauce (or soy sauce), 1 tbsp palm/brown sugar, 1 tsp toasted rice
powder, 1/2 tsp chili flakes
Method
1. Toss tofu strips with soy sauce and olive oil.
2. Grill or pan-sear the tofu strips over medium-high heat for 3-4 minutes per side until golden and slightly charred.
3. Whisk together tamarind paste, fish sauce, sugar, toasted rice powder, and chili flakes with 2 tbsp water until
sugar dissolves.
4. Julienne the carrot and cucumber, and tear lettuce into wrapper-sized pieces.
5. Dip one rice paper wrapper in warm water for 10-15 seconds until pliable, then lay flat on a damp surface.
6. Layer lettuce, tofu strips, carrot, cucumber, and cilantro on the bottom third of the wrapper. Fold sides in and
roll tightly.
7. Repeat with remaining wrappers and filling.
8. Slice rolls in half and serve with the jaew dipping sauce.
Note: For a fully vegetarian jaew sauce, swap the fish sauce for soy sauce or a vegetarian fish sauce alternative.
Smoked Salmon Avocado Summer Rolls
Fresh Vietnamese-style rice paper rolls with silky smoked salmon and creamy avocado — light, no cooking
required.
~130 kcal per roll · Serves 4 (8 rolls)
Ingredients
• 8 rice paper wrappers
• 200g smoked salmon
• 1 ripe avocado, sliced
• 1 carrot, julienned
• 1/2 cucumber, julienned
• 4 lettuce leaves
• 1/4 cup fresh mint leaves
• Dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp chili flakes
Method
1. Slice the avocado and julienne the carrot and cucumber. Tear lettuce into pieces that will fit inside a wrapper.
2. Dip one rice paper wrapper into warm water for about 10-15 seconds until pliable, then lay flat on a damp
cutting board.
3. On the bottom third, layer lettuce, a few slices of smoked salmon, avocado, carrot, cucumber, and mint. Fold in
the sides, then roll tightly from the bottom up like a burrito.
4. Repeat with remaining wrappers and filling until all rolls are made.
5. Whisk together the soy sauce, rice vinegar, sesame oil, and chili flakes in a small bowl.
6. Slice rolls in half on a diagonal and serve immediately with the dipping sauce.
Note: Keep a damp towel over finished rolls so the rice paper doesn’t dry out and crack while you work.
Shrimp Salad Summer Rolls with Spicy Cocktail Mayo
Sweet poached shrimp wrapped with crisp veggies, served with a zesty spicy mayo dip.
~82-110 kcal per roll · Serves 4 (8 rolls)
Ingredients
• 8 rice paper wrappers
• 300g medium shrimp, peeled and deveined
• 4 lettuce leaves
• 1 carrot, julienned
• 1/2 cucumber, julienned
• 50g rice vermicelli noodles
• 1/4 cup fresh cilantro
• Spicy mayo: 3 tbsp light mayonnaise, 1 tbsp sriracha, juice of 1/2 lime, 1 garlic clove (minced)
Method
1. Bring a pot of water to a boil and cook shrimp for 2-3 minutes until pink and opaque. Drain, cool, and slice each
shrimp in half lengthwise.
2. Soak rice vermicelli noodles in boiling water for 3-5 minutes until soft, then drain and rinse with cold water.
3. Julienne the carrot and cucumber, and tear lettuce into wrapper-sized pieces.
4. Dip one rice paper wrapper in warm water for 10-15 seconds until pliable, then lay flat on a damp surface.
5. Place 2-3 shrimp halves cut-side down near the top of the wrapper (so the pink shows through), then layer
lettuce, noodles, carrot, cucumber, and cilantro below. Fold sides in and roll tightly from the bottom.
6. Repeat with remaining wrappers and filling.
7. Mix mayonnaise, sriracha, lime juice, and garlic in a small bowl until smooth.
8. Slice rolls in half and serve with the spicy cocktail mayo.
Note: For the prettiest presentation, place shrimp against the wrapper before adding other fillings so it shows through the
rice paper.
Black Bean Summer Rolls with Peanut Sauce
Protein-packed vegan rice paper rolls with a mashed black bean and lime filling, plus a peanut dipping sauce.
~110-120 kcal per roll · Serves 4 (8 rolls) · Vegan
Ingredients
• 8 rice paper wrappers
• 1 cup black beans, drained and rinsed
• Juice of 1 lime
• 1/2 tsp ground cumin
• 4 lettuce leaves
• 1 carrot, julienned
• 1/2 cucumber, julienned
• 1 avocado, sliced
• 1/4 cup fresh cilantro
• Peanut sauce: 2 tbsp peanut butter, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp warm water, 1/2 tsp chili flakes
Method
1. Lightly mash black beans with lime juice and cumin, leaving some texture.
2. Julienne the carrot and cucumber, slice the avocado, and tear lettuce into wrapper-sized pieces.
3. Dip one rice paper wrapper in warm water for 10-15 seconds until pliable, then lay flat on a damp surface.
4. Layer lettuce, a spoonful of the bean mixture, carrot, cucumber, avocado, and cilantro on the bottom third of the
wrapper. Fold sides in and roll tightly.
5. Repeat with remaining wrappers and filling.
6. Whisk together peanut butter, soy sauce, rice vinegar, warm water, and chili flakes until smooth, adding more
water if needed to thin.
7. Slice rolls in half and serve with the peanut dipping sauce.
Note: Leave the beans slightly chunky rather than fully mashed for better texture inside the roll.
Fresh Crab Summer Rolls with Citrus Dipping Sauce
Light and refreshing rice paper rolls with sweet crab meat, herbs, and a citrusy dipping sauce.
~90-100 kcal per roll · Serves 4 (8 rolls)
Ingredients
• 8 rice paper wrappers
• 250g lump crab meat, picked over
• 4 lettuce leaves
• 1 carrot, julienned
• 1/2 cucumber, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro
• Citrus sauce: 2 tbsp fish sauce, juice of 1 lime, 1 tbsp honey, 1 garlic clove (minced), 1/2 red chili (sliced)
Method
1. Gently pat crab meat dry with paper towels, checking for any shell fragments.
2. Julienne the carrot and cucumber, and tear lettuce into wrapper-sized pieces.
3. Dip one rice paper wrapper in warm water for 10-15 seconds until pliable, then lay flat on a damp surface.
4. Layer lettuce, a spoonful of crab meat, carrot, cucumber, mint, and cilantro on the bottom third of the wrapper.
Fold sides in and roll tightly.
5. Repeat with remaining wrappers and filling.
6. Whisk together fish sauce, lime juice, honey, garlic, and chili in a small bowl until honey dissolves.
7. Slice rolls in half and serve with the citrus dipping sauce.
Note: Pat the crab meat dry with paper towels first so the rolls don’t turn soggy.
Tuna Pesto Summer Rolls with Sesame Chili Sauce
Rice paper rolls with pesto tuna and crisp veggies, dipped in a sweet-savory sesame chili sauce.
~162 kcal per roll · Serves 4 (8 rolls)
Ingredients
• 8 rice paper wrappers
• 2 cans tuna in water, drained
• 2 tbsp basil pesto
• 4 lettuce leaves
• 1 carrot, julienned
• 1/2 cucumber, julienned
• 1/4 cup fresh basil leaves
• Sesame chili sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 1 tsp toasted sesame seeds, 1/2 tsp chili
flakes
Method
1. In a bowl, mix tuna with basil pesto until well combined.
2. Julienne the carrot and cucumber, and tear lettuce into wrapper-sized pieces.
3. Dip one rice paper wrapper in warm water for 10-15 seconds until pliable, then lay flat on a damp surface.
4. Layer lettuce, a spoonful of the tuna pesto mixture, carrot, cucumber, and basil on the bottom third of the
wrapper. Fold sides in and roll tightly.
5. Repeat with remaining wrappers and filling.
6. Whisk together soy sauce, rice vinegar, honey, sesame seeds, and chili flakes in a small bowl.
7. Slice rolls in half and serve with the sesame chili sauce.
Note: Mix the tuna and pesto just before rolling so it stays fresh and doesn’t go watery.
