Over Memorial Day weekend, my husband and I committed to a staycation.
Usually, over MDW, we go with my family to my parents’ place in Singer Island, FL. While my sister and her boyfriend went, we decided to stay in Jersey City and staycate. I “staycate” a word?
While on this staycation, we relaxed, napped, laid by our apartment’s pool, and ate on a weird schedule – late breakfasts and early dinners, etc. Instead of having big lunches, we filled up on snacks.
One of the snacks we got into that weekend: summer rolls.
In the grocery store in our apartment (it’s like a mini-Whole Foods, kinda), they have a sushi bar where there’s fresh sushi made daily. As part of the sushi, they make summer rolls – rice wrapper filled with veggies and avocado.
We had them nearly everyday of Memorial Day weekend. They’re so crisp, refreshing, and oddly, filling. They definitely refresh you and are the perfect snack to make during the hot and humid Jersey summer days.
Instead of buying them, I decided to make my own at home to have on hand during the weekends as snacks – for Lu, for me, and for whoever comes and visits.
These summer rolls are SO easy to make – and totally customizable. In the recipe, I share what I used to make the ones you see photograppehd here, but get creative and add what you’d like in there – beets, bell peppers, shrimp, etc.
The dipping sauce isn’t even necessary, but I wanted to include it to eliminate all guesswork. However, I think dripping over a little soy sauce or hot sauce is all you need. This sesame-peanut sauce is from Chrissy Teigen’s cookbook, Cravings – and from the recipe I shared from her book last month. Remember?
So join me this summer and make these spiralized summer rolls all season long!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 6 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
This is for 1 spring roll with 1 tablespoon of dipping sauce:
- For the dipping sauce:
- 1 teaspoon sesame oil
- ¼ cup peanut oil
- ¼ cup tahini
- 3 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 2 teaspoons chili oil
- 1 teaspoon honey
- ½ teaspoon cayenne pepper
- 1 garlic clove, minced
- For the spring rolls:
- 6 rice paper wrappers
- 1 large avocado, peeled, pitted and thinly sliced (1/8” thick)
- handful of fresh cilantro
- handful of fresh mint
- 1 large English seedless cucumber, Blade D, noodles trimmed
- about 2 medium carrots, peeled and julienned
- about 2 packed cups Boston or Bibb lettuce
- 1 large lime, quartered
- pepper, to season
- Make the dipping sauce. Combine all of the ingredients into a food processor and pulse until creamy. Reserve six tablespoons and save the rest in the refrigerator for future use (or freezer.)
- Create an assembly line of the vegetables for the spring rolls (this just helps you keep organized).
- Fill a shallow dish with warm water. One at a time, dip a rice wrapper sheet into the water for 5 to 10 seconds. Remove and place on a flat surface, like a cutting board or plate.
- In the middle of one of the rice wrappers, lay 2 avocado slices (only do 1 if that’s all can fit) down, 1 pinch of cilantro and 1 pinch of mint, cucumber noodles, carrots, and top with lettuce. Squeeze over with ½ lime wedge and season with pepper.
- Fold the bottom half of the rice paper wrapper over the filling. Holding firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold in place, roll the entire wrapper horizontally up from the bottom to the top. Turn the roll so that the seam faces down and the avocado faces up.
- Continue with the remaining ingredients and rice wrappers to make four. Place on a plate and cover with plastic wrap and refrigerate, if not serving immediately.
- Serve the spring rolls with the dipping sauce.