Carrot and Zucchini Spiral Summer Rolls

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Prep. Time 30 mins

Cooking Time


    1/4th package Harvest Fresh Carrot Spirals

    1/4th Package Harvest Fresh Zucchini Spirals

    1/2 bag Harvest Fresh 8oz Spinach, ends trimmed

    6 Rice Paper Wrappers

    1 Large Avocado, peeled, pitted and thinly sliced (1/8th” thick)

    4 Persian Cucumbers, peeled and julienned

    2 Large Limes, quartered

    Small bunch of Fresh Cilantro

    Protein of choice (Optional, Shredded chicken, smoked tofu, or whatever your preferred protein is!)

    1/4th cup Creamy Peanut butter

    1 TBSP Hoisin Sauce

    2 tsp. Soy Sauce

    1 Clove Garlic, minced

    1 tsp Sriracha or Chili Garlic sauce (optional for spice in Sauce)

    1-2 Tbsp warm water (as needed)

    Gather the desired vegetables and make a line either on a cutting board or in separate bowls, which is helpful for organization!
    Fill a shallow dish with warm water. Dip a rice wrapper sheet into the water for 5-10 seconds, and remove and place of a flat surface such as a cutting board or plate
    in the middle of the wrapper, lay a few spinach leaves, 2 avocado slices, cilantro leaves, 2-3 cucumber slices, the Carrot and Zucchini Spirals, and desired protein. Squeeze over the juice of 1/2 a lime wedge and season with salt and pepper.
    Fold the bottom half of the rice paper wrapper over the filling. Holding firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold in place, roll the entire wrapper horizontally up from the bottom to the top.
    Continue with the remaining wrappers
    For the Sauce: Combine peanut butter, hoisin sauce, soy sauce, garlic, sriracha or Chili Sauce, and warm water into a food processor. Pulse until Creamy. Serve with the completed rolls!