Summer Rolls


Summer Rolls is one of my favourite recipes to make for gatherings. Specially if you are expecting a crowd. First you can prepare pretty much everything the day before. Second it looks absolutely gorgeous on the table, and most importantly, it instantly becomes everyones favourite. Your guests will remember these Summer Rolls for months after the gathering. Promise! True story! lol 

Oh and its so versatile! You can use literally anything for the filling. Any vegetables you like or have at that moment in your fridge. I will just list the ingredients, as for measurements it will depend on the quantity you want  and the size of your Rice Paper Sheets. Don’t worry if you have some chopped and sliced vegetables left over, mix it with some of that Peanut Butter Sesame Dip into quick salad. You don't have to use tofu if you don't like it. But if you don't have a problem with soy i recommend you give it a try using a marinade below. 



  • purple cabbage

  • Chinese cabbage

  • daikon

  • baby salad leaves

  • avocado

  • young snow peas

  • coriander leaves

  • Chinese chives

  • tofu (optional)

Of course you can add other veg, carrot, bell pepper, zucchini, pak choi, cucumber….

Slice all your vegetables into thin match sticks. Have them ready on the side.

Tofu marinade 

  • 2 cloves garlic

  • thumb sized piece of ginger

  • 1 tbs teriyaki sauce

  • juice of one whole lemon

  • 1tsp miso paste

Mince garlic and ginger, add the rest of the ingredients with a little water if its too thick. Cut tofu into 1 cm slices pat it dry with paper towel and brush it with the marinade. You can let it marinade for a while or grill it on a nonstick griddle right away. 

Peanut Butter Sesame Dipping Sauce

  • 1tsp peanut butter

  • 1tsp sesame paste (tahini)

  • 1tsp natural sweetener (agave, rice, maple syrup)

  • 1tbs soy sauce

  • 1 clove garlic

  • piece of fresh ginger

  • 2tbs rice vinegar or lemon juice

  • Sriracha or other chili sauce (optional)

  • 1tbs sesame oil

Mix all these ingredients in a bowl. then start adding cold water, a little at a time, while whisking it continuously until it reaches smooth, creamy consistency. Adjust it to your taste. I like it really hot and spicy and tangy so I add more fresh chilis and rice vinegar. 


Fill a large enough bowl to fit your rice paper discs, with warm water. Dip the rice paper in warm water and spread it on a wet chopping board or on the counter top. Don’t worry if it seems too dry still. By the time you finish building the filling on it it will soften up. Make a layer of baby salad in the middle of the sheet, or slightly closer to your side. Then add all the rest of the ingredients, one layer at a time. Then wrap it all in tight, like in a blanket. 

First roll  might turn out a bit messy but don’t get discouraged, by the time you wrap your third one you'll be a pro!

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Sincerely V