Summer Rolls Recipe | Simply Quinoa

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On warm days, this summer rolls recipe is a must. Crisp veggies and creamy avocado are wrapped in delicate rice paper for a perfectly refreshing, no-cook summer meal. Get ready to fall in love.

Summer rolls arranged on a plate with peanut dipping sauce. 2 are cut in half to reveal the inside.

I have been having a surprisingly difficult time finding summer rolls that I like here in Maine. Too many are loaded up with rice noodles and seriously lacking in fresh veggies. So, I decided to make my own version. And let me tell ya. They only take ~30 minutes to make, and they’re kind of the best. They’re filled to bursting with subtly sweet sliced red pepper and carrot, creamy avocado, shredded romaine, and crunchy red cabbage. I like serving them with peanut sauce. How about you?

Why I’m Obsessed With This Summer Rolls Recipe

I’m obsessed with everything about these summer rolls. From the crunchy veg to the spicy dipping sauce. Here are some highlights:

  • Many summer rolls are loaded with rice noodles and, in my opinion, not enough veggies. That means that, when paired with the rice wrappers, they’re basically rice on rice. Not these. I swapped the rice noodles out for more crunchy veggies and some avocado for a more well-rounded dish. 
  • I am kind of obsessed with the texture on these guys. Between the fresh crunch of the veggies and the creamy avocado, there’s a lot for your senses to explore.
  • It’s hard to go wrong with a no-cook recipe on a warm summer day, and these summer rolls deliver. You don’t have to turn on the stove or the oven!

Summer Rolls vs. Spring Rolls

People mix up summer rolls and spring rolls ALL the time. Which is interesting, because they’re actually quite different. Summer rolls are fresh, made with rice wrappers. Spring rolls are deep-fried and made with wheat wrappers. 

There can also be some variation in the filling. Spring rolls usually focus on fresh, crunchy ingredients like raw veggies and sometimes fresh herbs. Spring rolls tend to have a more savory, often fully cooked (before frying) filling. Mushrooms, ground pork, and shredded cabbage are common additions.

Both are excellent! It just depends on the mood. 

Labeled ingredients for summer rolls recipe.Labeled ingredients for summer rolls recipe.

Ingredients Needed

Here’s what you’ll need to make this summer rolls recipe. Please see the recipe card below for precise measurements.

  • Rice paper wraps – Most markets carry these. If your usual grocery store doesn’t, see if you can find an Asian market near you. 
  • Veggies – Thinly shredded romaine lettuce, red cabbage, sliced red pepper, and julienned carrot.
  • Avocado – The avocado’s creaminess makes for a lovely contrast with the fresh, crunchy veggies. 
  • Optional protein – If you’d like to add some sliced tofu, cooked chicken, or sautéed shrimp, go for it!

How to Wrap Summer Rolls

Ready to get wrapping? Here’s a quick look at how to make these crunchy summer rolls. See the recipe card below for more detailed instructions.

Ingredients for summer rolls recipe.Ingredients for summer rolls recipe.
Prep the veggies and avocado.
Dipping a rice paper wrap in warm water.Dipping a rice paper wrap in warm water.
Dip a rice paper wrapper in warm water.
  • Prep your ingredients. Slice (or shred) your veggies and avocado. Arrange the veggies in separate piles on a plate. 
  • Hydrate a rice wrapper. Fill a shallow dish with warm water and dip a rice wrapper in there for a few seconds until softened.
A hydrated rice paper wrapper with shredded romaine, red cabbage, bell pepper slices, and carrot slices on top.A hydrated rice paper wrapper with shredded romaine, red cabbage, bell pepper slices, and carrot slices on top.
Fill with veggies.
A hydrated rice paper wrapper with veggies and avocado on top.A hydrated rice paper wrapper with veggies and avocado on top.
Add the avocado.
  • Fill. Transfer the rice paper to a flat surface. Place a layer of romaine in the center and top with cabbage, red pepper, carrot, and avocado. If you’re using a protein, add that last.
Folding opposing sides of a rice paper wrap around veggies and avocado.Folding opposing sides of a rice paper wrap around veggies and avocado.
Fold two sides toward the center.
Wrapping a rice paper wrap around veggies and avocado to make a summer roll.Wrapping a rice paper wrap around veggies and avocado to make a summer roll.
Roll burrito-style.
A summer roll on a cutting board.A summer roll on a cutting board.
Repeat with the remaining ingredients.
  • Roll. Fold in the sides, then roll the rice paper around the filling, tucking the filling in as you roll.
  • Repeat. Repeat (hydrate the wrappers, fill them with goodies, and roll) with the remaining ingredients. 
  • Serve. Serve the summer rolls chilled or at room temperature with your favorite dipping sauce. 
Dipping a summer roll in spicy peanut dipping sauce.Dipping a summer roll in spicy peanut dipping sauce.

Recipe Tips

If you want to get this summer rolls recipe right the first time, have a look at the following tips for success:

  • Thin slices. When prepping the veggies, keep your slices nice and thin and relatively equal in size. This helps ensure that no one ingredient overwhelms a roll. It also makes for easier eating.
  • Be gentle. When working with the rice wrappers, be very gentle. They love to break. If you do have one break on you, you can either remove the filling and try again with a fresh wrapper or rehydrate an additional wrapper and wrap it around the broken summer roll.
  • Roll tightly. While you want to be gentle, you also don’t want your rolls to fall apart. So wrap that rice paper tightly around the filling.
Summer rolls arranged on a plate with peanut dipping sauce.Summer rolls arranged on a plate with peanut dipping sauce.

Storing Leftovers

When stored in an airtight container, these summer rolls will keep in the fridge for up to 2 days. I like to separate any layers with a sheet of wax or parchment paper to keep them from sticking.

Do note that the rolls definitely start to lose their appeal the longer they sit in the fridge. Not only do the veggies lose freshness, but the wrappers sort of dry out. Or, if the filling is too wet, the wrappers become gummy.

I would not freeze these summer rolls. The veggies lose their crunch, and the rice wrappers develop a funky texture upon thawing. 

Close-up of a summer roll cut in half to reveal the veggies inside.Close-up of a summer roll cut in half to reveal the veggies inside.

More Asian-Inspired Recipes

If you’re feeling inspired by these spring rolls, have a look at these other Asian-themed recipes:

Prep: 30 minutes

Total: 30 minutes

  • 10 rice paper wraps
  • 1 cup shredded romaine
  • 1 cup shredded purple cabbage
  • 1 red pepper thinly sliced
  • 1 large carrot thinly sliced
  • 1 medium avocado sliced
  • optional for protein sliced tofu, chicken, sauteed shrimp

  • Prepare all the veggies and arrange them on a plate for easy assembly.

  • Fill a shallow dish or plate with warm water. Dip a rice wrapper into the water, allowing it to soften for a few seconds. Transfer the rice paper to a flat surface, then add fillings.

  • Place a layer of lettuce down in the center of the paper, then add cabbage, peppers, carrot and avocado. If you’re using a protein, place a few slices of the protein on top of the veggies.

  • Assemble like a burrito – fold in the sides, then roll away from you, tucking the filling in as you roll.

  • Repeat until all ingredients have been used.

  • Enjoy immediately or dip your summer rolls into a delicious peanut sauce!

Serving: 2summer rolls | Calories: 242kcal | Carbohydrates: 37g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 294mg | Potassium: 477mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4831IU | Vitamin C: 57mg | Calcium: 49mg | Iron: 2mg

course: Appetizer, Lunch, Main Course, Snack