Summer/Salad Rolls

  • Author: Jessica Penner, RD


For the walnut sauce

  • ¾ cup walnut halves
  • ¾ cup canola oil
  • ¼ cup water
  • ⅓ cup nutritional yeast
  • 3 tbsp vinegar
  • 3 tbsp soy sauce
  • 2 tbsp tahini (or sesame seeds)
  • 2 cloves garlic

For the pickled carrots

  • 1 large carrot
  • 1/4 cup vinegar
  • 2 tbsp sugar
  • ¼ cup water
  • pinch of salt

For the summer/salad rolls

  • Rice paper wrappers
  • Vermicelli noodles, cooked
  • Sunflower seeds
  • Pickled julienned carrots (see recipe above)
  • Julienned apple slices
  • Green onions
  • Cilantro


  1. Combine the sauce ingredients in a blender. Start on low then turn up to high. Blend until smooth.
  2. For the pickled carrots, stir together the vinegar, sugar, water, and salt. Microwave for one minute to help the sugar dissolve. Cut the carrot julienne style and place in brine. Allow to sit for at least 30 minutes.
  3. For the salad rolls, soften a sheet of rice paper in hot water for five seconds. I fill a frying pan with water for this step.
  4. Place the paper on a cutting board. Layer centre with noodles, seeds, carrots, apples, green onions, and cilantro.
  5. Roll as per the photo. When you bring the bottom side up, try to tuck it under the filling ingredients.
  6. Dip in sauce. Bliss!


  • Sauce recipe yields 2 cups
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