Summer Rolls with Spicy Chili Sauce



Prep time: 10 minutes
Serves: 2-4 people (4 spring rolls)

I hate to admit this, but I had never tried summer rolls until a month ago. They just looked plain and tasteless, especially in light of their alter ego, the deep fried spring roll. But I finally tried one and learned how delicious they are. Which actually turned into me “trying” several in one sitting. But that’s a different story. Fresh and crisp, there is nothing to feel bad about when you eat one of these summer rolls. I haven’t sworn off spring rolls, but I have a no deep-frying rule at home, and summer rolls are a great addition to your asian themed menu (may I suggest Chinese Chicken and Stir Fried Broccoli, Thai Ginger Chicken, Teriyaki Chicken with Stir Fried Cabbage, or Sweet and Spicy Pork Dumplings). They also make for a great healthy, afternoon snack!

1 package rice paper
1 carrot
1 English cucumber
1 avocado
Alfafa Sprouts
1 cup spinach, chopped

1 T soy sauce
1/4 tsp chili oil
1/4 tsp sesame oil
1/4 tsp granulated sugar
1/8 tsp garlic powder


1. Cut all of the veggies into long slim shapes (except for the sprouts).


2. Fill a large bowl or large frying pan with about 1 1/2 inches warm water. Soften rice paper one piece at a time, as directed on the packaging. For me, it took about 10 seconds longer than the packaging directed. Set the softened rice paper on a wet tea towel.

3. Layer the rice paper with sprouts, carrot, cucumber, avocado slices, and spinach. It doesn’t necessarily have to be in that order, but I recommend that the sprouts and spinach be the first and last layers. On the rolls that turned out perfect, I used a small handful of spinach, 3-4 carrot slices, 2-3 cucumber slices, 2 avocado slices, and a small handful of sprouts.


4. Fold the bottom portion over the middle, then fold the sides in. Then gently roll into the cylindrical shape. As you can see, my first roll wasn’t pretty. But it gets easier over time. Getting the right amount of ingredients is the hardest part. Don’t forget that it will taste great no matter how it looks!




5. Prepare the dipping sauce ingredients in a small bowl. Eat right away or refrigerate and eat within a few hours.


One thing I didn’t realize was how tasty the rice paper is. It is chewy and flavorful – a perfect compliment to the veggies and dipping sauce. Add cooked shrimp for a more substantive snack. Enjoy!

Hungry for more? Explore Lawyer in the Kitchen!

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