These ultra fresh vegetable summer rolls are the perfect warm weather lunch or appetizer.
If you’re looking for a light, vegetable-filled lunch, snack or appetizer these raw vegetable summer rolls are the answer.
They’re a nice alternative to salads and especially welcome on a hot day when you just don’t feel like cooking since they’re just a matter of assembly.
Filled with crunchy raw vegetables, fragrant cilantro, juicy slices of mango and served with a super creamy triple sesame dipping sauce, they’re a fun twist on traditional summer rolls and just about the freshest thing you can throw together in a matter a minutes either for yourself or a dinner party.
I especially love making these rolls because they’re a great way to use up whatever raw vegetables you’ve got lying around and are so easy to prepare. It’s hard to go wrong with any variety of fillings, since it’s just about packing in as many contrasts of textures and flavors into each bite as you can and tying the whole thing together with a creamy dipping sauce on the side.
I’ve eschewed traditional rice noodles for cucumber noodles and filled mine up with layers of zucchini, bell pepper, cilantro and juicy slices of mango. A crisp lettuce leaf stands in for the rice paper wrap making these summer rolls entirely raw.
The dipping sauce is a triple sesame sauce with a creamy, nutty finish that brings all the flavors of the rolls together as it permeates each bite.
Cool, crispy, fresh and crunchy these summer rolls are ready and waiting to be your next summer meal!