Summer Rolls with Thai Dipping Sauce
  • rice paper
  • Sauce:
  • 3 tbsp tamari or soy sauce
  • 3-5 tbsp warm water
  • 3 tbsp coconut sugar
  • 3 tbsp rice vinegar, balsamic or lemon juice
  • 1 glove garlic, minced or mashed
  • 1 tsp chunk of ginger, finely chopped or grated
  • Chilli (fresh or flakes)
  • Optional: 2 heaping tsp peanut butter
  • Filling:
  • 2 red carrots, thinly chopped or shredded
  • 2 orange carrots, thinly chopped or shredded
  • 8-10 cherry tomatoes, sliced
  • ½ cup parsley leaves
  • ¼ cup mint leaves
  • ¼ cup cilantro leaves
  • ½ cup corn
  • ½ cup sprouts
  • 250g soy sauce marinated firm Tofu
  • 1 cup soaked (ready to eat) glass noodles or kelp noodles (are raw food)
  1. Stir your dipping sauce ingredients together, heat in a small pot and simmer until sauce is getting thicker
  2. Fill a large bowl with warm tap water
  3. Dip the rice paper wrapper into the water making sure to get both sides soft
  4. Lay on a flat surface
  5. In the centre, layer your filling ingredients, be careful not to overfill
  6. Roll up the rice paper halfway, then fold two sides of the rice sheet inward while continuing to roll.
  7. Repeat for the rest
  8. Serve with your dipping sauce
  9. If you have any leftover veggies, just enjoy them with the dipping sauce
Recipe by Annelina Waller at