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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PinIngredients
- 2 teaspoons honey
- 2 teaspoons olive oil
- 1 tablespoons low-sodium Tamari (or soy sauce)
- 1 clove garlic
- 1/2 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
- Preheat oven to 325Λ.
- 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.
- Slice carrots and green onions into 2 inch long, 1/4″ thick pieces. Toss with tamari mixture and place in a baking dish. Roast carrots for 30-45 minutes until carrots are soft and browned.
- In a small bowl, toss the cabbage with rice vinegar and sesame oil. Set aside.
- 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.
- Soak the rice paper for 10-15 seconds (you donβt 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.
- Once done slice in half and serve with a little bowl of tamari.
Carrot Summer Rolls
variations
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Greens/Noodles: I originally made these with a mixture of asian greens but found the crispness of the cabbage to work even better.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
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
|| First posted on March 28th, 2012. Last updated on February 16th, 2016.
Scout says
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 π
naturallyella says
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.)
Katrina @ Warm Vanilla Sugar says
This is so unique! What a fun way to switch up spring rolls!
Alison says
Yum! What a great idea for using your greens and carrots, looks delish!
Jeanine says
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…
naturallyella says
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 π
Margarita says
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?
Margarita says
In the refrigerator, pantry, or freezer?
naturallyella says
In the pantry! I’ve never had trouble storing them before!
Colleen says
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 π
naturallyella says
Peanut sauce is my favorite and it’s so easy to whip up!
Maria @ Orchard Bloom says
these look so beautiful! Almost too beautiful to eat!
Mary says
Glad you’re embracing bachelorette-dom π Sometimes it’s sooo great to just worry about yourself, I’m experiencing this myself.
Joanne says
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. π And I do them.
I am never going to share my coffee. Ever.
I might not share these spring rolls either. It’s debatable.
naturallyella says
Yes, yes, and yes!
Jackie Callan says
Making these tonight, except I’m going to use
Laura (Tutti Dolci) says
I love spring rolls – these look so fresh and delicious. Great idea to roast the carrots in soy sauce!
Paola says
Colors of these wraps are so beautiful that let me think spring is coming π
Fox Kitchen says
Yum! I love summer rolls, they taste so fresh and crisp
Samantha says
Yummy! π
★★★★★
hannah-phoebe says
these look so tasty π
do you find them sustaining enough for lunch without any noodles or tofu?
erin says
I usually pack a salad with some legumes as a side but if you’re wanting these by themselves- I would add tofu!
Nicole B. says
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?
SamIam says
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.
Sara says
I’ve read few other recipes, but this one really seemed worth trying. I am not dissapointed π
★★★★★
Anneliese says
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?
Erin Alderson says
Go like the carrots- works better!