These healthy summer rolls are fun to make and look very tempting. They’re filled with a rainbow of fresh raw fruit and vegetables. You can use any fruit or veg that you have – the only ingredient I always add is avocado.

Some people avoid peanuts and the sauce can be made with any other nut or seed butter. I’ve made it with cashew butter, almond butter and raw sunflower seed butter and all turned out great.

People often ask what to serve with summer rolls and this peanut almond dip is the perfect accompaniment to bring out all of the flavours. This isn’t an authentic Vietnamese summer rolls recipe as it’s vegan but it uses flavours that work well together to taste amazing. 

Summer Rolls Video Recipe

Play on YouTube.

These impressive rainbow summer rolls are so easy to make. It’s important to cut your fruit and vegetables into thin strips, apart from the berries.

Only soak the paper for a few seconds and take out when it’s still slightly rigid, it will soften more after taking out of the water. Don’t soak the rice paper for long as then it will be too soft to roll.

These summer rolls are the perfect colourful mix of vegetables and fruit. As each different fruit and vegetable has a different nutrient profile it is important to eat a rainbow diet to get all vitamins and minerals.

The current advice is to eat 10 different types of fruit and vegetables a day. So these rainbow rolls will help you a long way towards that goal.

As you eat with your eyes you just know this summer rolls recipe will taste great. Who can say no to such a beautiful dish?

Rice paper is used to wrap these pho summer rolls. It’s available from large supermarkets and from ethnic stores.

To make a 100% raw vegan food summer rolls version you can use sprouted almond butter instead of peanut butter and raw coconut rolls made from the flesh of coconuts.

I think this summer roll dip is best with almond butter. Using peanut butter in the photos and video just as it’s the most common nut butter and much cheaper.

Whatever nut butter you use do make sure its palm oil free as it’s better for the environment and likely to be healthier and higher quality. Check out my recipe for sprouted almond butter.

Step By Step Summer Rolls 

Heat some water up to about 50C

Place the rice paper in a flat bowl of warm water for a few seconds

Lettuce for a crunchy texture

Avocado for creaminess

Mango strips for sweetness

A julienned carrot for crunch

Strips of sweet red pepper

Cool cucumber thin slices

Red cabbage for colour and crunch

Corriander for a herby taste

Spring onion for a bit of spicy flavour

Raspberries for a tart fruity hint

Fold over the closest edge

Then fold over the sides

Fold in like a burrito

Continue rolling up the summer roll

Use either peanut or almond butter to make a dip

Soy sauce gives that amazing umami and salty taste

1 clove of raw garlic is crushed and minced

Cayenne pepper adds a spicy kick to the dip and nutrition

Squeeze one lemon for a zesty dip

A few tbsp of water for the right thickness

Mix the nutty satay dip

Until its all combined and enjoy