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Summer Salad Rolls For Raw Veggie Lovers

Welcome summer with these refreshing salad rolls -- perfect for potlucks and cookouts!

A plate of spring rolls alongside a bowl of peanut dip

Photo: Natalie Rae Good (The Veganette)

Be sure you make enough. These rolls go fast!

I am in love with the summer.

In Brooklyn we spend these months bypassing our under-ventilated rooms for windy bike rides through the city and cool evenings spent beer-clad on roofs.

My diet during these hot days relies heavily on fresh vegetables and fruits — raw rules! These Vietnamese summer rolls are fabulously versatile and can be altered to include any fresh veggie of your choice. They are a favorite of mine for a light dinner after a long hot day. Serve alongside a spicy homemade peanut sauce!

If you have never worked with rice paper wrappers, they can be a bit difficult, so be patient! The package come with tons of wrappers, so don’t worry if you tear a few and have to toss the ripped skins aside. The wrappers start off brittle and become pliable when you soak them in hot water. Check out this helpful video for a few tips.

Summer Salad Rolls


  • 1 package medium-sized rice paper wrappers
  • 1 package rice noodles
  • 1 head lettuce, chopped into thin strips
  • 4 carrots, peeled and shredded or sliced into thin strips
  • 1 cucumber, sliced into thin strips
  • 1 avocado, sliced
  • 1 ripe mango, sliced into thin strips
  • 1 bunch mint or cilantro

Cooking Directions

  1. Place the package of rice noodles in a large bowl and cover with hot water. Cover with a lid or baking pan and let sit undisturbed for 7-10 minutes, or until the noodles separate and become pliable.
  2. Drain the noodles and set aside.
  3. Prepare each of your vegetables and set up an area on your counter or table to work.
  4. Fill a pie pan or similarly-sized dish with hot water and soak a wrapper until pliable. Place on a very clean dish towel and pat dry.
  5. Arrange vegetables and herbs in a small mound and wrap carefully like a burrito. Try to make the rolls as tight as possible. This will take some practice, so don't get discouraged if they come out a little wonky. You can always double-wrap a roll if it rips.

Spicy Peanut Sauce


  • 1 cup peanut butter
  • 1/3 cup water
  • 1 teaspoon sugar
  • 2 limes, juiced
  • 2 tablespoons soy sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon hot sesame oil
  • 1 tablespoon hot chili garlic sauce or Sriracha
  • 1 clove garlic, crushed and mashed

Cooking Directions

  1. Simply stir all ingredients together in a bowl to combine!
  2. Add more lime, hot sauce or vinegar to taste.

Natalie Rae Good

Natalie Rae Good is a Brooklyn based artist, musician and food blogger. She is committed to sharing wholesome, cruelty-free food and blogs her recipes, photos and ideas at The Veganette.

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