Craving summer rolls but want an easier option? Try these easy summer roll wraps made with lettuce and a creamy sesame sunflower sauce. Perfect for entertaining or a light meal.
I’ve always been a fan of lettuce wraps, especially come summer when fast, no-cook meals are in heavy rotation. They’re quick and easy and one of the freshest things you can make other than a salad, each bite filled with plenty of pleasing crunch.
They make a great appetizer, lunch or light dinner and with their pretty presentation are a natural for entertaining, which is just another reason to love these summer roll wraps.
All you need is a good sturdy leaf for your base, (something with crunch that can to stand up to being filled but flexible enough to fold), a crunchy filling and a delicious sauce to go with it.
The filling is where anything goes. I’ve used cucumber and kelp noodles here along with shredded carrots for a summer roll inspired wrap, but you can use whatever raw vegetables you have on hand. They key is to make a combination of thin slaw-like vegetables along with longer softer noodles, you want a contrast of flavors and textures in each bite. Here’s what you’ll need:
Ingredient Notes:
- Kelp Noodles - If you’re not familiar with kelp noodles, they are made entirely from seaweed and go anywhere you’d normally use rice noodles. What makes them so unique is that they are virtually calorie-free at only 6 calories for 4oz of noodles and don’t require any cooking. They come out of the package a bit squeaky and stiff but the trick to getting soft and squidgy noodles is a quick lemon and salt bath.
- Lemon Juice - Use fresh lemon juice not bottled.
- Carrots – You’ll need a few small carrots, finely shredded on a box grater.
- Cucumbers – I like to use Persian cucumbers, because they are just the right size for making into noodles with a julienne peeler or a spiralizer.
- Lettuce - I like red leaf lettuce, butterhead or Bibb lettuce best for filling.
- Chives – You’ll need fresh chives, finely chopped for serving.
- Sesame Sunflower Sauce – The dressing here is an Asian inspired sesame sunflower sauce, which I like to drizzle into the wraps as well as serve on the side for dipping into. (If you have any sauce leftover, it also makes a lovely dip for raw vegetables like snap peas and carrots.) You’ll need toasted sesame oil, coconut aminos (or gluten-free tamari), coconut nectar (or maple syrup), tahini, sunflower seed butter, lemon juice, garlic and a pinch of cayenne for the sauce.
How to Make Summer Roll Wraps:
- Start by rinsing the kelp noodles and placing them in a large bowl filled with enough water to cover the noodles and add the lemon juice and salt. Stir gently to combine and set aside until the noodles are soft.
- Meanwhile, make the sesame sunflower sauce by combining all the ingredients for the sauce in a jar and shaking vigorously until well combined.
- Rinse and drain the kelp noodles in a colander.
- Once you have your vegetables ready it’s just a matter of assembly.
- Divide the kelp noodles, shredded carrots and cucumber noodles evenly between lettuce leaves and top with sesame sunflower sauce.
- A few sesame seeds and chopped chives scattered across the top and you’re all set!
More Wrap Recipes:
Summer Roll Wraps
Cucumber, carrots, kelp noodles and a creamy sesame sunflower sauce fill these summer roll inspired lettuce wraps.
Ingredients
For the Lettuce Cups:
- ½ package/6oz/170g kelp noodles
- 2 Tablespoons/30ml fresh lemon juice
- 1 teaspoon sea salt
- 3 small carrots, finely shredded on a box grater
- 3 Persian cucumbers, made into noodles with a julienne peeler or a spiralizer
- Leaves from a butterhead lettuce for serving
- 1-2 Tablespoons fresh chives, finely chopped
- Sesame sunflower sauce (see below)
For the Sesame Sunflower Sauce:
- 2 Tablespoons/30ml toasted sesame oil
- 2 Tablespoons/30ml coconut aminos (or gluten-free tamari)
- 1 teaspoon/8g coconut nectar (or maple syrup)
- 2 Tablespoons/30g tahini
- 2 Tablespoons/30g sunflower seed butter
- 1 Tablespoon/15ml fresh lemon juice
- ½ clove of garlic, finely grated on a microplane
- ½ teaspoon cayenne pepper
- ¼ teaspoon sea salt
Instructions
- Rinse kelp noodles and place in a large bowl. Fill bowl with enough filtered water to just cover the noodles and add the lemon juice and salt. Stir gently to combine and set aside for 15-20 minutes until noodles are soft.
- Meanwhile, make the sesame sunflower sauce. Combine all the ingredients for the sesame sunflower sauce in a jar and shake vigorously until well combined.
- Rinse and drain kelp noodles in a colander, set aside.
- Divide kelp noodles, shredded carrots and cucumber noodles evenly between lettuce leaves, top with sesame sunflower sauce and garnish with chives.
Notes
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 263Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 22mgSodium: 799mgCarbohydrates: 23gFiber: 2gSugar: 7gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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