Vegetarian Summer Rolls


Sometimes the joy of cooking is all about experimentation and making foods you have never made before. Last night for dinner with Elettra and Chrissie, I made vegetarian summer rolls for the first time. I was not only surprised how easy and fast they were to make, but also how affordable! I even provided some links to the best brown rice noodles and rice skin below to make it super easy for you.


  • 1 cup, brown rice vermicelli, cooked
  • 8 brown rice skins
  • 1 small cucumber, match-sticked
  • 2 baby zucchini, match-sticked
  • 1 Avocado, sliced
  • few sprigs of mint, chopped
  • 1 tablespoon Thai basil
  • 1/4 cup red mustard microgreens
  • 1/4 cup kale microgreens


  1. Prep all the veggies beforehand and set up stations. I had thai basil and mint ready to go because I've been growing them in my house for years.
  2. Drop some of the brown rice noodles into a pot of boiling water for about 2-3 minutes. Remove them from the boiling water to drain. Run under cold water so they don't overcook.
  3. Next, take a rice paper skin and dip it in water for around 20 seconds so it's thoroughly wet. Place it on a flat, clean surface. Add the veggies and the noodles. Roll the rice paper and fold in the edges.
I made just four of these, but you can make dozens of these for next to nothing...Best part about it is you can use just about whatever veggies that you have lying around the house. I also found that these are really portable. Just wrap them in a little plastic wrap and it's the perfect snack on the go!






Vegetarian Dairy-free Gluten-free Nut-free Vegan