Stephanie Dianne

Fresh Summer Rolls + Almond Butter Tahini Dressing

August 11, 2020

I’m Stephanie
Writer, Painter, Author, Dreamer, Mother, Podcaster, Memoirist, Vegan Chef and Manifestation Coach


When it’s too hot to cook, these light and fresh summer rolls satisfy my craving for something other than salad. The almond butter and tahini dressing works both as a dip and as a salad dressing, so if you make extra, you’ll be able to extend the deliciousness beyond one use.

I love the fresh flavor of these rolls. If I’m dining at a Thai or Vietnamese restaurant and the menu offers a choice of fresh summer rolls or the usual fried rolls, I’ll pick the fresh ones. It’s both a salad and a wrap all in one. If you can get the hang of wrapping them (it takes some practice) then you have lunch or dinner solved. Ideally, eating these right after wrapping is the best option, as rice wrappers can dry out. You don’t want dry rice wrappers! A damp paper towel to cover the rolls in the fridge is a trick I’ve learned to keep the rolls fresh, but honestly, eating them just after rolling is the only way.



  • 1 package Vietnamese brown rice wrappers, or rice wrappers

  • mixed greens

  • rainbow beets, sliced

  • rainbow radish, sliced

  • zucchini noodles, spiralized

  • firm tofu or cooked tempeh, cubes

  • edible flowers

  • mint and/or basil leaves

In a wide dish filled with an inch of water, dip each wrapper in for a few seconds, coating the entire wrapper in water.

Quickly remove and allow to dry a little. 

On a wooden board, place rice wrapper on top with a small lip hanging off the edge.

Fill wrapper in the center closest to the side, adding the brightest colors first to show through the wrapper: pink beets or radishes, edible flowers, and mint or basil leaves.

Add zucchini noodles, tofu or tempeh, and salad greens. 

Wrap up each rice wrapper tightly like a burrito by tucking in each end, and roll it up. 

Place each rolled wrapper on parchment paper and repeat. 

Fill each bowl with salad greens. Cut each roll in half if you’d like, and stand them up inside the bowl of greens.

Almond Butter Tahini Dressing:

  • 2 tbl almond butter, raw unsalted

  • 4 tbl tahini

  • 2 limes, juiced

  • 1 tbl vegan kimchi liquid (optional)

  • 1 tbl tamari or soy sauce

  • a little water to blend

Blend all ingredients until smooth. Serve with summer rolls and salad.

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