Green Crunch Summer Rolls with Sunbutter Sauce

Yesterday morning I did one of my favorite things. I took my little trio to the local farmer’s market children’s performance. We sat on a blanket, clapped, cuddled, and picnicked. It was lovely.

While my little ones enjoyed turkey sandwiches with sliced cucumber and fresh nectarine, I enjoyed a vegetarian meal. This was my easy, healthy, portable lunch.

Green Crunch Summer Rolls with Sunbutter Sauce

Green Crunch Summer Rolls with Sunbutter Sauce

Green Crunch Summer Rolls with Sunbutter Sauce


1/2 Avocado, sliced thin

1/4 English cucumber, julienned

Handful of sprouts (whichever type you prefer, I used clover because that’s what was on hand)

3 Rice paper wrappers (like these)

1 Tbl Sunbutter

1 Tbl Tamari

1 Tsp Honey

1 Tsp Mirin

Big bowl of warm water


Soak 1 rice paper wrapper in the bowl of warm water until softened.

Smooth flat the damp rice paper wrapper on a cutting board.

In the center of the wrapper, place 1/3 of the avocado, 1/3 of the cucumber, and 1/3 of the sprouts in a vertical line (leave at least an inch border on the top and bottom of the wrapper for ease of rolling.)

Fold the top portion of the wrapper over the veggies, and do the same for the bottom of the wrapper.

Fold the left side of the wrapper over the veggies then carefully yet tightly roll toward the right side of the wrapper.

Place the completed summer roll in your desired container.

Repeat this process for the remaining two summer rolls.

To make the sauce, combine the Sunbutter and Tamari in a ramekin.

Microwave the ramekin for 15 seconds and stir together the mixture.

Add honey and mirin to the sauce, stirring to combine.



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