Summer Rolls

FEATURED IN OUR

JULY 2026 MAGAZINE ISSUE

Full Recipe

INGREDIENTS

Rice paper wrappers
Vermicelli rice noodles
Cooked shrimp or cooked salmon
Romaine lettuce
Cucumber
Carrots
Scallions
Red cabbage
Avocado

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**DIPPING SAUCE RECIPES**

THAI PEANUT SAUCE

Peanut Butter or Sun Butter (For Allergies)
Coconut Aminos
Honey
Fish Sauce
Water to thin out

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SWEET & SPICY SAUCE

Kewpie Mayo
Sweet Chili Sauce
Siracha
Rice Wine Vinager

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INSTRUCTIONS

Cook the protein by grilling or sautéing the shrimp, or pan-searing or baking the salmon. Pre-cooked cocktail shrimp or ready-to-eat salmon also work well. Julienne the cucumber, carrot, scallion, and red cabbage into thin strips. Prepare the rice noodles by soaking them in boiling water for 10–15 minutes (or according to package directions), then drain and fluff. Fill a shallow dish with warm water and soak one rice paper wrapper for about 15 seconds, until softened. Lay it flat on a clean surface and place a piece of romaine lettuce near the bottom. Top with rice noodles, cucumber, carrot, cabbage, scallion, avocado, and a small amount of protein. Be careful not to overfill. Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly until sealed. Place seam-side down and cover with a damp towel while you repeat with the remaining rolls. Serve whole or sliced in half with your favorite dipping sauce.