Raw Food Summer Rolls

Instead of “spring rolls”, why not call them “summer rolls”?  I found some brown rice paper wrappers that I could not wait to try out with this recipe.  You know how I am all about brown rice instead of white rice (brown rice has more protein, fiber, vitamins, minerals, and antioxidants than white rice). Normally my recipes are not this intensive, but this is a flavorful one, worth the effort, and not as difficult as you’d think!

For the summer rolls:

  • 1 pack of 12 brown rice paper wrappers
  • 6-12 lettuce leaves
  • Veggies (carrots, cucumbers, red peppers, cabbage, asparagus, avocado, and bean sprouts work well)
  • Herbs and flowers (parsley, basil, mint and pansies or other edible flowers) – (I used basil and marigolds)

For the sweet & sour peanut dip:

  • 4 Tbsp raw apple cider vinegar
  • 4 Tbsp maple syrup
  • juice of 1/2 a lemon
  • 1 inch fresh ginger
  • 1 Tbsp tamari
  • 1/2 c pineapple (chopped into tiny cubes)
  • 1 spoonful of powdered peanuts (because I had this laying around and added last minute – I forgot to measure!)



  1. Julienne or slice all the veggies into thin long strips. Set them and the herbs out within easy reach of a clean chopping board. Cover the chopping board with kitchen towel.
  2. Half fill a bowl big enough to fit the rice papers in with warm water, then dunk one at a time until pliable and lay flat over the kitchen towel.
  3. Arrange two edible flowers or basil leaves, if using, face down in the middle. Top with veggies which won’t blend with the colors of your herbs (carrots over basil leaves or cucumbers over purple pansies make them pop!), then top with other vegetable strips, careful not to bunch them up too much in the middle.
  4. Bring the bottom edge of the wrapper tightly up over the filling, and fold the sides in over it. Continue to roll up tightly and place on a plate, joint-side down. Continue process until veggies or wrappers run out! Cover rolls with lettuce leaves to keep them fresh, while preparing the sauce.
  5. Blend all the sauce ingredients, except pineapple cubes, in a small travel blender, pour it into a dipping bowl, sprinkle with pineapple and serve along side the spring rolls.

PRO TIP: If you want to add more protein for a complete meal, you can add my sweet and spicy tofu or even steamed shrimp to the rolls!

Katie Abbott, MS, RDN, INHC

Author Katie Abbott, MS, RDN, INHC

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