Jess Blair's fresh summer rolls recipe

Jess Blair's fresh summer rolls recipe

Nutritionist and naturopath, Jess Blair shares a fresh and vibrant recipe that epitomises the essence of summer on a plate.

Summer Rolls - the perfect summer lunch


  • 1 pack of rice papers
  • 1 cup cooked vermicelli noodles (or you could use quinoa for a protein boost)
  • 1 cup thinly sliced vegetables (carrots, red cabbage, cucumbers, capsicum, lettuce or greens)
  • 1 cup fresh herbs (mint, coriander, basil)
  • Protein of your choice (cooked prawns, grilled chicken, tofu etc) 

Homemade peanut satay sauce:

  • 1/2 cup peanut butter
  • 1 tbsp rice vinegar
  • 1-2 tbsp tamari sauce
  • 1 Tbsp honey or maple syrup
  • Dash of toasted sesame oil
  • Fresh garlic


  • Prepare all the ingredients by slicing the vegetables, cooking the vermicelli noodles and cooking the protein if needed.
  • Fill a large bowl with warm water. Dip one rice paper wrapper into the water for 5-10  seconds until it softens. Lay it flat on a clean surface to dry a little. 
  • In the middle of the rice paper, place a small portion of the noodles, sliced vegetables, herbs and protein.
  • Fold the sides of the rice paper over the filling, then roll it tightly from the bottom making sure to keep it compact.
  • Repeat with the remaining ingredients.
  • Serve with Peanut satay sauce and enjoy!

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