Nutty Power Summer Rolls

These homemade summer rolls are filled with almond butter and marinated carrots. Fresh and packed with flavor!

  • Yield: 3


Marinated Carrots

  • 2 carrots, cut into matchsticks
  • 1/4 cup olive oil
  • 1/4 cup rice vinegar
  • 2 tbsp finely chopped ginger

Summer Rolls

  • 3 spring roll rice paper wrappers
  • 3 ounces soba noodles
  • 2 ounces smoked tofu, cut into thin stripes
  • 3 tbsp almond butter
  • 3 tbsp roasted peanuts
  • A handful of spinach, washed
  • Black and white sesame seeds (optional)

Ponzu Sauce

  • 1/4 cup soy sauce
  • 2 tbsp mirin (sweet rice wine)
  • 2 tbsp fresh lemon juice
  • 2 tbsp water


Marinated Carrots

  1. In a small saucepan, bring water to a boil.
  2. Add the carrot matchsticks and cook for 1 minute. Drain and set aside.
  3. In a small bowl, whisk together the vinegar, olive oil and ginger. Add carrots, cover and refrigerate for at least one hour, overnight is best.

Summer Rolls

  1. Cook the soba noodles according to the package directions.
  2. Make sure all the other ingredients are ready.
  3. Heat a large pot of water over medium heat until warm.
  4. Working with one rice paper wrapper at a time, gently immerse the wrapper in the water until soft, about 10-15 seconds. Remove the wrapper from the water and let excess water drip off.
  5. Lay the wrapper on a work surface (silpat, cutting board, etc).
  6. Arrange 3-4 spinach leaves in the bottom of the rice paper wrapper, leaving about 1-inch border along edge. Top with 1/3 of the soba noodles, 6-8 carrot matchsticks and 6 tofu stripes.
  7. Drizzle one tablespoon of almond butter on top and 1 tablespoon of roasted peanuts.
  8. Fold the bottom half of the rice paper over the filling. Holding the whole filling very tightly, continue to roll the wrapper from the bottom to the top.
  9. Repeat with the two remaining rice paper wrappers.
  10. Cut the edges to make the filling visible, and cut each roll in half to get 6 small rolls.
  11. Sprinkle with black and white sesame seeds.
  12. Arrange the rolls on a plate, making sure they are not touching each other or they might stick together. Cover with plastic wrap and let sit in the fridge for at least 30 minutes.
  13. Serve fresh with the ponzu sauce.

Ponzu Sauce

  1. Combine all ingredients in a small bowl and refrigerate for at least 30 minutes.


  • Serving Size: 1/3 of the recipe (2 Rolls)
  • Calories: 314
  • Sugar: 4g
  • Fat: 14.7g
  • Carbohydrates: 35.3g
  • Protein: 12.7g