Summer Rolls

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen

Every time I make Summer Rolls topped with our  Glory Kitchen Asian nut & spice blend called Penang I pledge to make them again soon because they are so deliciously fresh, extremely filling, and good for you.  I’m not exactly certain how these crunchy rolls received their name but I do know this  – they are not just good in the summer.  Maybe it’s because we typically like to eat lighter in the summer, or because there is an abundance of fresh veggies available during this warm season; regardless, these rolls are certainly a year-round recipe.  And now that it is officially summer… it is time to roll!

I was a bit intimidated to make these Summer Rolls for the first time but once I located the rice paper rolls, which by the way I discovered are easily available at most grocery stores, sometimes by the name of “spring rice paper,  you just need a bit of creativity for ingredients and some patience to learn the art of working with rice paper.   It is definitely something you get better at the more often you make them.

There are so many choices of ingredients to fill up Summer Rolls, so feel free to substitute from this list but I probably wouldn’t do without the carrot or cucumber.  The refreshing crunch and color from these two veggies are perfect.  I also love the addition of fresh herbs, namely mint and basil.  There’s something about their freshness that adds a light, crisp flavor.  Other ingredient choices for Summer Rolls include radishes, sugar snap peas, enoki mushrooms, noodles or brown rice (either one in place of the quinoa), shrimp, ground pork, shredded chicken, and the list goes on.

And by the way, if your first go at Summer Rolls produces messy results, don’t get discouraged.  Even a messy Summer Roll can be absolutely delicious and you’ll get better as you go, promise.  Let’s get rolling!

Summer Rolls

Yield: about 16 rolls


    for the dipping sauce:
  • 2 tablespoons peanut butter (I used almond butter)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon oyster sauce
  • 2 teaspoons gochujang sauce (or other hot sauce like sriracha)
  • 2 teaspoons sesame oil
  • 1 teaspoon fresh ginger, minced
  • a few teaspoons water (or more)
  • for the rolls:
  • Penang nut & spice mix
  • 16 6-inch rounds rice paper
  • 3 carrots, julienned
  • 2 cucumbers, julienned
  • 2 cups shredded kale, red cabbage, or other lettuce
  • 2 cups green beans, slightly cooked or raw
  • 2 cups quinoa, cooked
  • 1/4 cup mint leaves
  • 1/4 cup basil leaves
  • 1/4 cup cilantro leaves
  • other items such as: shrimp, pork, green beans, radish, sugar snap peas, zucchini


  1. Mix all of the ingredients for the dipping sauce and set aside. Taste as you go and add a bit more of this or that depending upon your taste. I added a teaspoon of water at a time to get the right consistency - the peanut butter will make it creamy so you can thin it out with a touch of water, little bits at a time. You want to make it a bit creamy, but you also don't want it too thick.
  2. Cook the quinoa according to the package instructions and allow to cool. Prep all of the veggies, set each one in its own bowl and set up in an assembly line to make the rolling process systematic. I peeled the carrots, then cut into thin match sticks. Same with the cucumber. The green beans were left whole and roasted just a bit in the oven but you can certainly leave them raw for additional crunch.
  3. Get a pie dish and fill it almost half way with warm water. Take a rice paper round and dip it completely into the water for just a few seconds; this will soften the rice paper. Take it out and place it flat on a clean wooden cutting board. When you remove from the water it will be thin and sticky; work carefully, it is pretty forgiving. You may need to throw a few away if they rip, but you will get better as you go.
  4. Working on the bottom third of rice paper, spread a bit of quinoa, carrots, cucumber, lettuces, herbs and anything else you have prepped for the roll. Fold up bottom edge to cover, then fold in the sides, just like you would a burrito. Roll tightly all the way.
  5. Place the rolls on a serving platter, drizzle the top with a bit of sesame oil and then sprinkle the tops with Penang nut & spice mix. Garnish with fresh cilantro or mint. Serve the rolls right away, alongside the peanut dipping sauce. You can refrigerate, lightly covered, for up to 2 hours.

Summer Rolls - Glory Kitchen
Summer Rolls - Glory Kitchen
Summer Rolls - Glory Kitchen
Summer Rolls - Glory Kitchen
Summer Rolls - Glory Kitchen
Summer Rolls - Glory Kitchen