Herbed Zucchini Summer Rolls

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!

Cuisine lunch

Prep Time 30

Total Time 30

Servings servings

Calories 227kcal

Ingredients

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

Instructions

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.

Notes

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.

Nutrition