Summer Rice Paper Rolls

Homemade Fresh Summer Rolls are healthy, adaptable, and make a wonderful light dinner, lunch, or appetizer. Here’s exactly how I make them:


  • 4 sheets of rice papers, dipped in hot water for a few seconds
  • 10 strips red and yellow bell peppers
  • 10 carrots, cut into matchsticks
  • 1/4 cups red cabbage, thinly sliced
  • 2 slices avocado
  • bunch of cilantro and mint
  • 4 lettuce leaves


  1. Prepare the rice paper wrappers: Pour warm water into a large bowl. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package suggests). You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic or ceramic cutting board.
  2. Fill the rice papers with veggies
  3. Roll like a burrito and cut in half
  4. Serve with dipping sauce



  • 1/4 cup gluten-free low-sodium tamari
  • 2 tablespoons sweet chili sauce
  • 1/2 lime, juiced
  • 1/2 teaspoon red pepper flakes, optional


  1. Place tamari, chili sauce, lime juice and red pepper flakes (if using) into a small bowl.
  2. Whisk ingredients together until well combined.
  3. Refrigerate in a sealed container until used.

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