Vibrant Rainbow Summer Rolls Recipe

Are you a fan of bright, crunchy summer rolls but feel intimidated by the prospect of making them at home? If so, this vibrant rainbow summer rolls — courtesy of recipe developer Julie Kinnaird — will turn that intimidation into confidence most deliciously. 

Summer rolls (sometimes called salad rolls) are often confused with spring rolls, but they are quite different. Spring rolls typically come wrapped in a fried flour shell, while summer rolls are encased in thin, rice-based wrappers and served cold — so there's a good chance that the roll you see advertised as a spring roll at the grocery store is actually a summer roll instead. The translucent rice wrappers show off anything you want to tuck inside of them, and in the case of this recipe, you'll find a full rainbow of crunchy, sweet fruit and veggies. No rolls are complete without a nutty sauce, so this recipe also walks you through the steps of making a spicy almond dipping sauce. Once the prep work is done for the filling, the rolls are quick and fun to assemble and can be made in advance.

Make the dipping sauce: Whisk the almond butter, soy sauce, sriracha, and maple syrup in a medium bowl.

Cut the fruits and vegetables: Prepare the mangoes by slicing off the ends and cutting away the peel. Slice the flesh from both sides of the pit, then cut into thin lengthwise strips.

Peel the cucumber, trim the ends, and cut into 2-inch cylinders. Cut each cylinder in half and use a vegetable peeler or knife to remove any seeds. Cut the cucumber into thin lengthwise strips.

Cut the ends off the bell pepper and remove the seeds and stem. Cut the sides away from the ribs. Cut the sides, top flesh from the stem, and bottom flesh into thin strips.

Have all prepared fruit, vegetables, and herbs on a platter or plate.

Cover a platter or large plate with wax paper for the completed rolls.

Assemble the rolls: Fill a large pie plate or shallow bowl with lukewarm water.

Working one at a time, dip a rice paper wrapper in the water for 8 to 10 seconds.

Lay the wrapper flat on the cutting board or work surface.

Add a row of avocado slices next to the mango.

Add some cucumber, keeping the bands thin and tight as you move up the wrapper.

Add a row of carrots.

Tuck in some of the purple cabbage.

Add a row of red bell pepper.

Add some radish slices.

Finish with a band of romaine.

Lay a few mint and basil leaves over the rows.

Fold in the sides of the wrapper halfway through rolling.

Complete the roll. The wrapper will seal itself.

Transfer the completed roll to the wax paper-lined platter.

Transfer the spicy almond sauce to dipping bowls.

For serving, cut each roll in half using a serrated knife.

Place the rolls on a platter and serve with spicy almond sauce on the side.

Rice paper wrappers seem fragile at first glance, but are quite forgiving to work with. They are simply made from rice, water, and salt, and are so thin and translucent that they allow you to see whatever is wrapped up inside. Kinnaird says that she likes working with 10-inch-sized wrappers, as they give a bit more freedom for generous filling. She says it is worth buying the most expensive version if you have options, as cheap wrappers tend to break easily and lead to frustration. Well-made wrappers will be easier to handle and will have a nice chewy texture. 

The easiest method for making the wrappers pliable and ready for filling is to dip them in warm, but not hot water. Use a shallow dish and slide one wrapper at a time into the water for no more than 8-10 seconds. Any longer and the wrapper will become too soft and start sticking to itself. Once you are ready to start rolling, try applying a little avocado or canola oil to your fingers. This will prevent the wrappers from sticking to your hands. Once the rolls are filled and sealed you can also rub them with a tiny bit of oil to prevent them from sticking to each other on a serving platter or plate. If you get a fold in your wrapper, just gently pull it apart and proceed with rolling.