Herbed Zucchini Summer Rolls | Naturally Ella

I love cooked zucchini when done well. Grill it, roast it, or sauté it- there’s so many options. However, I often forget how great zucchini is raw, especially with herbs in a fresh summer recipe. These zucchini summer rolls really show this well. The zucchini is left in strips that are tossed in a wonderful herb mixture that’s finely minced and coats the zucchini/cabbage mixture. Perfect for a light lunch or road-trip snack.

Also, I didn’t specify a sauce for these but a few different ones would work. Try a simple soy/rice vinegar/sesame mixture or step up your game with a tahini sauce. The flavors work well with many different kinds so find which type of sauce works best for you!


Herbed Zucchini Summer Rolls

  • Author: Erin Alderson
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Cuisine: lunch


Fresh summer rolls featuring zucchini tossed with shredded purple cabbage and a lovely garlicky herb mixture. Perfect for a light lunch or quick road-trip snack!


  • 1/4 cup lightly packed basil
  • 3 tablespoons cilantro leaves and stems
  • 1 clove garlic
  • 1 teaspoon minced ginger
  • 1 medium zucchini/yellow squash
  • 3 to 4 small sweet red peppers
  • 2 cups shredded cabbage
  • 1 tablespoon soy sauce
  • 1 tablespoons sweetened rice wine vinegar
  • 1 large just-ripe avocado, pitted and cut into 1/4
  • 8 rice paper wrappers
  • Toasted sesame seeds, for serving


  • Place the basil, cilantro, garlic, and ginger on a cutting board and chop until everything is finely minced and well combined (as if you were making a gremolata).
  • Cut zucchini and peppers into 2” long strips (the zucchini should be roughly ¼” thick) or alternatively, turn your zucchini into noodles. Place in a bowl along with the the shredded cabbage. Add the herb mixture along with the soy sauce and rice vinegar. Toss until everything is well combined.
  • Prep a summer roll rolling station: Set up your spring roll rolling station with the pan of water, cabbage mixture, sliced avocado, and the rice paper wrappers. Add a bit of extra water if it is too hot- the temperature should be hot but not scalding.
  • Soak the rice paper for 10-15 seconds, just until the rice paper starts to soften (this will depend on hot the water is). Place rice paper on a cutting board and load with a mound cabbage and a few slices of avocado. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
  • Slice in half and serve with a small bowl of soy sauce if desired.


Tips & Tricks: I love to pack these summer rolls for a road trip. Wrap them in a damp towel and place in a sealed container for up to 48 hours.

Stock up: get the pantry ingredients you will need: herbs, avocado, zucchini

Nutrition:  see the information.


  • Serving Size: 2 summer rolls
  • Calories: 227
  • Sugar: 4.5
  • Sodium: 267
  • Fat: 7.8
  • Saturated Fat: 1.1
  • Carbohydrates: 39.5
  • Fiber: 7.7
  • Protein: 3.5
  • Cholesterol: 0

Zucchini Summer Rolls


I’ve not really changed the mixture but rather, there’s a few add-ins I think work well. These summer rolls are good but if you’re looking for something filling, I’d recommend bulking them up a bit.

Noodles/Noodle Bowl: I love rice noodles added to my summer rolls. They help bulk up the meal and soak in all the flavors. You could also ditch the rice papers and have just a noodle bowl with the ingredients above, adding a splash or two more of the soy sauce and rice vinegar.

Spice: Sambal Oelek or Sriracha are lovely in the cabbage mixture. Add a small bit, taste, and add more if you desired a stronger heat level.

Tofu: A great way to add protein to the mix!

Herbed Zucchini Summer Rolls with Cabbage and Sesame | Naturally Ella