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Home > Blog

02.16.16 Appetizers

Roasted Carrot Summer Rolls with Cabbage

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Roasted Carrot Summer Rolls with Scallions and Cabbage

No month about lunch would be complete without sharing a recipe for summer rolls. Easy to make, once you get the wrapping part down, they can be made with unlimited ingredients. Wrap the finished rolls in a damp towel, stick in an airtight container, and be on your way. I'm usually tossing raw ingredients into rolls but these carrot summer rolls are one of my favorite. The carrots have such a great sweetness that goes well with the crisp cabbage.

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Soy-Glazed Roasted Carrot Spring Rolls

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★★★★★

5 from 2 reviews

  • Author: Erin Alderson
  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 5 mins
  • Yield: 2 servings 1x

Ingredients

Scale
  • 2 teaspoons honey
  • 2 teaspoons olive oil
  • 1 tablespoons low-sodium Tamari (or soy sauce)
  • 1 clove garlic
  • ½ tablespoon sesame seeds
  • 4-5 carrots
  • 1 bunch scallions
  • 2 cups shredded napa and purple cabbage
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 4 to 5 rice papers

Instructions

  1. Preheat oven to 325˚.
  2. In a small skillet, add sesame seeds and lightly toast for 4-5 minutes. Combine toasted sesame seeds with honey, olive oil, soy sauce, and garlic.
  3. Slice carrots and green onions into 2 inch long, ¼" thick pieces. Toss with tamari mixture and place in a baking dish. Roast carrots for 30-45 minutes until carrots are soft and browned.
  4. In a small bowl, toss the cabbage with rice vinegar and sesame oil. Set aside.
  5. Set up your spring roll rolling station with the warm/hot water, roasted carrots, cabbage mixture, and a place to roll/cut each spring roll.
  6. Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water, it will soften as you add filling.) Place rice paper on a cutting board and load with greens/rice noodles and carrots. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
  7. Once done slice in half and serve with a little bowl of tamari.

Did you make this recipe?

Tag @naturallyella on Instagram and hashtag it #naturallyella

Carrot Summer Rolls

variations

Roasted Carrot Summer Rolls with Cabbage
Roasted Carrot, Cabbage, and Quinoa

So if you're not ready to tackle making summer rolls or you don't happen to have wrappers on hand, the filling of these summer rolls is perfect out of the roll. Chop the roasted carrots, toss with the cabbage, and I usually add some cooked quinoa (as pictured above). Or, if you're looking to play with the filling, a few options are:

Greens/Noodles: I originally made these with a mixture of asian greens but found the crispness of the cabbage to work even better. Spinach or Chard would well. Also, I occasionally use rice noodles in place of or in addition to the greens.

Vegetables: Carrots are my first choice but during the cooler months parsnips, rutabagas, or even sweet potatoes would work well. Adjust the cooking times as needed.

Vegan: This is super easy to make vegan: leave out the honey or swap in your favorite vegan-friendly sweetener.

Explore Carrots

carrots

If you've never thought of carrots as the star of lunch, it's time to start. Carrots of one of my favorite vegetables, especially when roasted. If you need some place to start (besides this recipe), a few ideas for you:

Carrot Rice Noodle Bowl with Tahini Sauce
Brown Rice and Ginger Carrots
Moroccan Carrot Salad

Roasted Carrot Summer Rolls with Scallions and Cabbage
|| First posted on March 28th, 2012. Last updated on February 16th, 2016.

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  1. Scout says

    March 28, 2012 at 7:41 am

    First, I love your examples of Bachlorettehood. I do every one of them, except the Mad Men marathon - I just haven't gotten into that show. I do plenty of other marathons, though. I think the most recent was Downton Abbey, and the next is probably going to be Sliders.
    Anyway, the second thing is, this recipe looks great! I love spring rolls, so I'm so excited that you have so many recipes for them 🙂

    Reply
    • naturallyella says

      March 28, 2012 at 9:28 am

      Yes! I already got through Downton Abbey (love) AND I can't believe you love Sliders! I use to watch that show all the time (and can still be caught occasionally marathoning that as well.)

      Reply
  2. Katrina @ Warm Vanilla Sugar says

    March 28, 2012 at 7:58 am

    This is so unique! What a fun way to switch up spring rolls!

    Reply
  3. Alison says

    March 28, 2012 at 8:10 am

    Yum! What a great idea for using your greens and carrots, looks delish!

    Reply
  4. Jeanine says

    March 28, 2012 at 9:14 am

    I'm getting carrots in my csa today and I was just trying to decide what to do with them!

    Oh, to be able to sleep in the middle of the bed again...

    Reply
    • naturallyella says

      March 28, 2012 at 9:29 am

      I think sleeping by myself is a favorite- I mean I miss cuddling, I don't miss sharing covers, being squeezed off the bed, or being smacked in the face during the middle of the night 😉

      Reply
  5. Margarita says

    March 28, 2012 at 10:10 am

    Great idea for spring veggies! I love spring rolls too but didn't experiment on the rice paper ones until you posted a spring roll recipe a couple weeks ago. I roasted some shredded carrots and brussel sprouts with some cumin... but I love your soy marinade, this is so flavorful I am sure! Will have to try it next time I bust out my leftover rice paper rolls from a couple weeks ago. How do you keep your opened package of rice papers?

    Reply
    • Margarita says

      March 28, 2012 at 10:10 am

      In the refrigerator, pantry, or freezer?

      Reply
      • naturallyella says

        March 28, 2012 at 11:03 am

        In the pantry! I've never had trouble storing them before!

        Reply
  6. Colleen says

    March 28, 2012 at 11:19 am

    Yum, I love fresh spring rolls! I've only ever made them like those Vietnamese summer rolls (shrimp, mint, cilantro, etc.), but this is a great idea for using spring veggies! I love making a peanut-hoisin sauce for dipping. That is definitely the best part 🙂

    Reply
    • naturallyella says

      March 29, 2012 at 6:57 am

      Peanut sauce is my favorite and it's so easy to whip up!

      Reply
  7. Maria @ Orchard Bloom says

    March 28, 2012 at 6:15 pm

    these look so beautiful! Almost too beautiful to eat!

    Reply
  8. Mary says

    March 28, 2012 at 7:43 pm

    Glad you're embracing bachelorette-dom 🙂 Sometimes it's sooo great to just worry about yourself, I'm experiencing this myself.

    Reply
  9. Joanne says

    March 28, 2012 at 8:34 pm

    Umm yeah, can we add to that list "waking up at 6AM to blog every morning (even on weekends)", "sleeping with cookbooks next to your bed" and "eating peanut butter out of the jar". Cause I think those are pretty much single lady things also. 😛 And I do them.

    I am never going to share my coffee. Ever.

    I might not share these spring rolls either. It's debatable.

    Reply
    • naturallyella says

      March 29, 2012 at 6:56 am

      Yes, yes, and yes!

      Reply
  10. Jackie Callan says

    March 30, 2012 at 7:19 pm

    Making these tonight, except I'm going to use

    Reply
  11. Laura (Tutti Dolci) says

    April 10, 2012 at 11:16 pm

    I love spring rolls - these look so fresh and delicious. Great idea to roast the carrots in soy sauce!

    Reply
  12. Paola says

    February 16, 2016 at 11:48 pm

    Colors of these wraps are so beautiful that let me think spring is coming 😀

    Reply
  13. Fox Kitchen says

    February 17, 2016 at 1:16 am

    Yum! I love summer rolls, they taste so fresh and crisp

    Reply
  14. Samantha says

    February 17, 2016 at 12:15 pm

    Yummy! 🙂

    ★★★★★

    Reply
  15. hannah-phoebe says

    February 17, 2016 at 2:02 pm

    these look so tasty 🙂
    do you find them sustaining enough for lunch without any noodles or tofu?

    Reply
    • erin says

      February 17, 2016 at 2:10 pm

      I usually pack a salad with some legumes as a side but if you're wanting these by themselves- I would add tofu!

      Reply
  16. Nicole B. says

    February 23, 2016 at 9:07 am

    I love spring/summer rolls and have attempted to make them at home several times. While delicious, they always come out so ugly and messy! Even with practice, they haven't gotten any better. Any suggestions for better rolls?

    Reply
  17. SamIam says

    February 23, 2016 at 10:45 am

    This was awesome! Great flavors, simple, delicious. I didn't have wraps, but I did have some rice noodles for Pad Thai. So I just mixed the vegetables with the noodles and I it was SO good. Someday will try making rolls.

    Reply
  18. Sara says

    March 18, 2016 at 6:59 am

    I've read few other recipes, but this one really seemed worth trying. I am not dissapointed 😀

    ★★★★★

    Reply
  19. Anneliese says

    August 24, 2020 at 1:02 pm

    I'm looking forward to making these this week. I have a question about the green onions. Should I cut them into 2" x 1/4" strips like the carrots and then toss with soy sauce and roast them with the carrots? Or should I slice the whole bunch, as shown in your photos?

    Reply
    • Erin Alderson says

      August 26, 2020 at 7:52 pm

      Go like the carrots- works better!

      Reply

Trackbacks

  1. Carrot-Ginger Brown Rice | Naturally Ella says:
    04.30.12 at 10:49 am

    [...] made these soy-glazed carrot spring rolls at least a half dozen time and this curried carrot soup in batches so that I could freeze for [...]

    Reply
  2. what’s cooking « percolating design says:
    05.8.12 at 11:07 pm

    [...] 1. soy-glazed roasted carrot spring rolls [...]

    Reply
  3. What I'm Craving: Spring Rolls | Naturally Ella says:
    05.31.12 at 6:23 am

    [...] Soy-Glazed Roasted Carrot Spring Rolls [...]

    Reply

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