Warm summer temperatures make us crave cool, hydrating foods. These rainbow colored summer rolls fit the bill perfectly. They’re filled with antioxidant-rich veggies, creamy avocado, fresh herbs , sweet mango, and a dash of chili / chili flakes for a spicy kick. Oh, and let’s not forget the almond butter sauce – you might even want a double batch.

Rainbow Summer Rolls with Almond Butter Sauce

Makes 6-8 rolls

Ingredients for the almond butter sauce

¼ cup of natural almond butter How to make a homemade almond butter
2 tablespoons of rice vinegar
2 tablespoons of tamari
2 tablespoons of pure water
¼ teaspoon of chili / chili flakes (optional)

Ingredients for the rice paper rolls

6-8 rice paper wrappers, about 6 inches in diameter
1 large carrot, peeled and julienned
1 English cucumber, trimmed and julienned
1 cup finely shredded purple cabbage
3 large green lettuce leaves (stems removed )
1 mango, peeled and pitted, thinly sliced
½ avocado, pitted and thinly sliced
¼ cup fresh basil and mint (leaves packed / rolled)
Pinch chili / chili flakes, to taste


1. For the sauce, process all the ingredients in a blender until smooth. Soften it with water, if desired, then transfer to a small bowl and set aside.

2. For the summer rolls, one at a time scoop the rice wrappers into a large bowl of warm water. If you find it easier, hold on to the edges with both hands so they don’t fold. When it’s softened, remove the wrapper, shake it gently to allow excess water to drain, and set it on a plate.

3. Imagine the envelope as a clock striking six very close to you. Arrange a little of each of the fillings, starting with a piece of lettuce, between 6:00 and the center.

4. Fold the left and right sides to the center, and then turn the bottom of the wrapper around 12 o’clock. Transfer the roll to a separate plate, glue down, and repeat the process with the rest of the wrappers and fillings.

5. When ready to eat, serve with the almond butter sauce. Note: If you make the rolls ahead of time, store them in an airtight container in the refrigerator, wrapped in damp paper towels so they will last up to 1 day.

By Dr. Eric Jackson

Dr. Eric Jackson provides primary Internal Medicine care for men and women and treats patients with bone and mineral diseases, diabetes, heart conditions, and other chronic illnesses.He is a Washington University Bone Health Program physician and is a certified Bone Densitometrist. Dr. Avery is consistently recognized in "The Best Doctors in America" list.

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