Who doesn’t love a fresh summer roll on a hot summer night? Crisp veggies, avocado, and herbs all rolled into a dainty little rice wrap dipped in a sauce of your choice. The good news is that they’re easier than easy to make. This recipe is perfect for a mid-week dinner, so start your shopping list and let’s get rollin’!Ingredients– These are the ones I had, but if you prefer to sub in red cabbage, or nix the meat and add in another veg, by all means please do! I’ve also included mango in my summer rolls for a kick of sweetness.
Veggies:
1/2 Red pepper sliced
2 Carrots sliced (THIN)
1/2 English cucumber sliced
1/2 Avocado sliced
1 Handful of fresh cilantro, pulled into little bunches (you can leave the stems)
Meat:
1/2 pound ground turkey breast (there will be extra- use it in an omelette)
Etc:
6 Rice wraps- I use the Blue Dragon spring roll wrappers. (Yes, I know, spring wraps for summer rolls) Look for these at an Asian grocer or even your local grocery store. They’re pretty common.
1 Tbsp Gluten- free Teriyaki sauce
1 Tbsp Olive oil
Soy Sauce
Optional: Red pepper flake, and/or Sriracha
Directions: Heat up your Tbsp of olive oil in a pan while you slice your veggies. The thinner the better with the veggies, as all together they are quite the fresh crunchy bite. When you’re done set them aside. 
Once your oil is nice and hot, begin to brown your turkey meat. 
While the turkey is browning, pull apart your cilantro and slice your avocado. 
I slice my avocado last to ensure it doesn’t brown. Add it to your veggie pile and check on your turkey.
At this point your turkey should be ready to roll… get it?
Now that the turkey meat is fully cooked, drain the fat, turn off the heat and add in your Tbsp of gf teriyaki sauce. It should have a nice dark brown color after the sauce is added in. Let this hang out in the pan while you set up your rolling station.
I made sure everything I was using was within reach before I started preparing my rice wraps. You’re going to want to work quickly with these. 
Heat up some water in a bowl big enough to fit the rice wraps. You can use boiling water, but I find really hot water works just as well.
Have a cutting board ready. Dip your rice wrap into the water and submerge in a circular motion until the sucker literally turns into a jello-esque puddle. This will be weird the first time you try it.
Once it’s nice and slimy- grab the ends and stretch the rice wrap flat onto the cutting board best you can. The goal is to make room for the veggies. I have it backwards here, but try to lay the veggies down first as they make the prettier view through the rice wrap. You can hide the meat and cilantro stems under the flaps.
Next: PULL! Pull the rice wrap as tight as you can over the filling, first in half moons, and then pull the sides in. PULL my friends, no one wants their filling rolling off their plate 🙂 
Repeat five more times (or if you’re making these for guests, until you run out of ingredients).
When you’re done, plate these beauties with some soy sauce topped with red pepper flake. You can drizzle Sriracha or add it as another dipping option. You can also look up a peanut sauce and use that as well! All good options.
A fun, easy, weeknight meal full of fresh veggies, lean protein, yet lots of flavor. My ideal combination. Have you made a fun summer roll recipe before? I’d love to hear! Let me know in the comments below.
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