Try these easy, no-cook summer roll lettuce wraps made with kelp noodles, crisp veggies, and a creamy sesame sunflower sauce. A healthy, vegan, gluten-free meal perfect for summer!
Easy No-Cook Summer Roll Lettuce Wraps
Looking for a quick, healthy summer meal that doesn’t require turning on the stove? These no-cook summer roll lettuce wraps are your new warm-weather go-to. Inspired by Vietnamese summer rolls, this version swaps rice paper for crisp lettuce and fills each wrap with crunchy vegetables, soft kelp noodles, and a creamy sesame sunflower sauce. They're light, refreshing, and completely customizable—ideal for lunch, entertaining, or packing up for a picnic.
What Are Summer Rolls?
Traditional Vietnamese summer rolls, are light, fresh rolls made with rice paper wrappers, vermicelli noodles, herbs, vegetables and often proteins like shrimp or tofu. They’re typically served chilled with a flavorful dipping sauce such as peanut or hoisin.
These lettuce-wrapped summer rolls are a simplified twist. Instead of soaking and rolling rice paper (which can be finicky), we use flexible lettuce leaves for a crisp, hydrating base. This version is also completely vegan, gluten-free, and no-cook—perfect for hot days or quick meals.
Why You’ll Love These Summer Roll Wraps
- No cooking required
- Vegan and gluten-free
- Quick to assemble
- Perfect for entertaining
- Loaded with fresh, crunchy veggies
These wraps are the best of both worlds: ultra-fresh like a salad but more fun to eat—and way prettier on a platter.
Ingredients for No-Cook Summer Roll Wraps
🥬 Fresh & Crunchy Base
- Lettuce Leaves – Use red leaf, Bibb, or butter lettuce for a sturdy yet flexible wrap.
🥕 Fresh Vegetable Filling
- Carrots – Finely shredded for crunch and color.
- Cucumber – Persian cucumbers work best, spiralized or julienned.
🍜 Noodles
- Kelp Noodles – A sea vegetable-based, low-calorie noodle that doesn’t require cooking. Soak with lemon juice and salt to soften.
🌿 Garnishes
- Fresh Chives – For flavor and color.
- Sesame Seeds – Optional, for garnish.
🥣 Creamy Sesame Sunflower Sauce
- Sunflower Seed Butter A creamy, nut-free alternative to peanut butter. Mild and slightly earthy, it provides body and richness without overpowering the sauce—great for those with nut allergies.
- Tahini Adds a smooth, slightly bitter nuttiness that balances the sweetness and salt. Its creamy texture helps emulsify the sauce and gives it depth.
- Toasted Sesame Oil Just a splash goes a long way—this oil adds that signature nutty, umami-packed flavor often found in Asian-inspired sauces. Be sure to use toasted, not plain sesame oil, for full impact.
- Coconut Aminos (or gluten-free tamari) A soy-free, lower-sodium alternative to soy sauce, coconut aminos add savory umami and a hint of sweetness. Tamari works just as well if you’re not avoiding soy.
- Coconut Nectar (or maple syrup) Adds a gentle sweetness that rounds out the saltiness and acidity in the sauce. Coconut nectar is low-glycemic and subtly caramel-like, while maple syrup adds its own warm sweetness.
- Fresh Lemon Juice Brightens and balances the richness of the seed butters. Also softens the kelp noodles when used separately, but here it brings acidity and freshness to the sauce.
- Garlic A must for depth and savory flavor—raw garlic gives the sauce a bit of a punch. Feel free to use less if you're sensitive to its strength.
- Cayenne Just a hint of heat to wake up the flavor. Optional, but recommended for contrast—don’t worry, it won’t make the sauce spicy unless you add a lot.
Tip: This sauce doubles as a dip for raw veggies like snap peas and bell pepper strips!
How to Make Summer Roll Lettuce Wraps
Step-by-Step Instructions
- Soften Kelp Noodles
Rinse noodles and soak in a bowl of water with fresh lemon juice and sea salt. Let sit for 10–15 minutes until softened, then drain well. - Make the Sauce
In a jar, combine all sauce ingredients and shake until smooth. Alternatively, whisk in a bowl. - Prep the Veggies
Julienne the cucumber and shred the carrots. Wash and dry your lettuce leaves. - Assemble the Wraps
Lay out lettuce leaves. Add a small amount of kelp noodles, carrots, and cucumber. Drizzle with sauce. - Garnish and Serve
Sprinkle with sesame seeds and chopped chives. Serve with extra sauce on the side for dipping.
Variations & Add-Ons
Want to change it up? Here are some easy variations:
🥬 Veggie Swaps
- Shredded cabbage
- Sliced bell pepper
- Fresh herbs like mint or basil
🍝 Noodle Alternatives
- Zucchini noodles
- Rice vermicelli (if you’re not avoiding grains)
Serving Suggestions
- Serve as a light summer lunch
- Arrange on a platter for party appetizers
- Pack for a picnic or beach day
Prep the sauce and veggies in advance for quick assembly.
Conclusion: A Healthy, Refreshing Summer Recipe
These no-cook summer roll lettuce wraps are a refreshing way to enjoy all the flavors of traditional summer rolls—without the hassle. Light and endlessly adaptable, they’re perfect for anyone looking for an easy meal during the hotter months.
Make them once, and you'll want to keep these in your summer rotation all season long.
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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