Summer Salad Rolls

Serves 8 rolls


For the Rolls

  • 8 rice paper wrappers
  • a few torn leafy greens like rainbow chard or kale
  • 1 medium cucumber
  • 1 medium bell pepper
  • 2 medium carrots
  • a handful of fresh mint
  • a handful of fresh cilantro
  • 1 avocado
  • crushed almonds for topping

For the Almond Sauce

  • 3 tbs. extra-virgin olive oil
  • 2 cloves garlic, peeled
  • 2 tbs. Braggs Soy Sauce
  • 2 tbs. almond butter
  • 1 tbs. water
  • 1 tbs. apple cider vinegar
  • 1 tbs. honey
  • a big squeeze of lime juice

Place the ingredients for the almond sauce in a food processor or blender. Pulse or blend until smooth. Slice the cucumber, pepper, and carrots into thing strips about 3 inches long. Slice the avocado into pieces. Soak one rice paper wrapper at a time into a bowl of warm-ish water for about 30 seconds. When you see or feel the wrapper getting loose and elastic-y, remove it from the water and set it on a damp towel. Pat it down to dry it and dry your hands. Arrange a few of the vegetables and herbs in the center of the wrapper horizontally, start with the leafy greens and end with the avocado. Fold the left and right sides towards the middle; fold the top flap over the vegetables, tuck it all in and tightly roll it all up. Work carefully because the wrapper will be very stick and delicate. Cut the rolls in half and place on a serving platter. Drizzle with the sauce or dip in the sauce. Serve and enjoy.

Recipe adapted from “Thai Summer Rolls with Peanut Sauce – Pinch of Yum.” Pinch of Yum. 02 May 2015. Web. 25 Oct. 2015. <>.


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