Summer Salad Rice Rolls


Cut the avocado in half lengthwise and remove the pit, then peel and cut each half into eight thin slices directly into a bowl. Sprinkle lemon juice over the avocado and lightly toss to coat.

Fill a 10-inch pie plate halfway full with warm water. Slide a rice paper wrapper into the water and let it sit for 15 to 20 seconds, until soft and pliable. (It will turn clear when ready. It may take a couple of attempts to figure out the perfect timing.) Remove and lay flat on a work surface. Lay two sticks of celery, a pinch of shredded carrot, two sticks of cucumber, and a piece of red bell pepper in the center. Spread some cabbage, one avocado slice, a pinch of sprouts, and a couple of noodles (if using) over the other vegetables. Sprinkle 1 tablespoon sunflower seeds over the filling and a pinch of salt if desired.

Fold each end of the rice paper wrapper (top and bottom) over the filling. Then fold the right side over the filling and spin the paper one-quarter turn to the right. Using two hands, gently pull on the covered filling towards you to make a tight roll. Roll the filled half away from you and over the other half of the wrapper. Moisten to seal the edge. Place on a platter, seam side down, and cover with a moistened tea towel.

Repeat steps 2 and 3 until all rice paper wrappers have been filled and rolled.

To Serve

Serve at room temperature with peanut sauce.


Like most things in life, rolling rice paper gets easier after you make a few wraps. One essential: Have all the ingredients peeled and sliced before you start to prepare and roll the wrappers. You’ll moisten, fill, and roll one wrapper at a time—so have a platter and a moistened tea towel handy to cover the ones you’ve finished as you roll the rest. Kids can learn how to roll these (and they don’t care if each roll isn’t perfect).

Makes 10 Rolls


  • 1 avocado

  • 2 tablespoons freshly squeezed lemon juice

  • 10 (8-inch) round rice paper wrappers

  • 2 stalks celery, cut lengthwise into ¼-inch-wide strips

  • 1 medium carrot, shredded

  • 1 cucumber or zucchini, halved lengthwise and cut into ¼-inch-wide slices

  • ½ red bell pepper, cut lengthwise into ¼-inch-wide strips

  • ½ cup thinly sliced red cabbage or baby spinach

  • 1 handful fresh sprouts

  • 2 ounces cooked rice vermicelli (optional)

  • ⅔ cup shelled raw sunflower seeds

  • Sea salt (optional)

For Serving (optional)

  • 1 cup peanut sauce

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.