Summer Rolls

Irma | mycreativekneads
by Irma | mycreativekneads
14 Rolls
50 min

The other day I was craving summer rolls so I decided to make some as a meal prep snack. My girls and I used to make them a lot but I never realized how high in carbs they can be. I decided to make them a little healthier including the delicious peanut sauce that’s typically served to dip them in. The wraps I used contained 14 gm of carbs & 16 gm of calories per two wraps I didn’t add the rice noodles that are usually included in the wraps to minimize the amount of carbs. I filled them with micro greens, various veggies, and a delicious fresh ginger garlic and turmeric chicken that I air fried and also shrimp. It was delicious and flavorful but you can fill them with anything you like! I will list the amount of veggies I used but this will vary for you, depending on how much veggies you choose to use.

I will include the recipes for how I seasoned the chicken and shrimp but you can use any protein you choose or even tofu if you prefer. If you don’t have an air fryer, you can pan or oven roast the chicken.

For the peanut dipping sauce, I used almond butter instead but if you can eat peanuts, feel free to use peanut butter.

For the purpose of this recipe, I am showing how I wrapped the shrimp roll. The process is the same regardless of your filling.

The trick to not getting a mushy sheet is to not over drench it in water. Dip don’t drench!

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Alright, let’s get cooking!

Prepared Veggies

Thinly sliced avocados

Boiled shrimp sliced down the center. I used 2 to 3 slices per rolls.

Dipping summer roll sheets in water

Filling sheets with veggies & protein. Place in center and horizontally.

Fold section facing you, near bottom, up and over the filling.

Folding both sides inward towards the center and over the previous section that was rolled up to enclose filling.

Finally, roll up like a burrito and voila, it’s that simple.

They look pretty when filled 🥰

I think they’re so pretty.


Recipe details
  • 14  Rolls
  • Prep time: 30 Minutes Cook time: 20 Minutes Total time: 50 min
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For the Almond Butter Dipping Sauce
  • 1/2 cup almond butter
  • 2 Tbsp coconut aminos
  • 2 Tbsp rice vinegar
  • 1 Tbsp @traderjoes toasted sesame oil
  • 3 minced garlic cloves
  • 1/2 inch finely grated fresh ginger
  • 1 tsp sriracha or more if you prefer spicy
  • 2 Tbsp water
For the Air fried Garlic, Ginger, Turmeric Chicken
  • 4 chicken thighs
  • 4 minced garlic cloves
  • 1 Tbsp ground turmeric
  • 1 Tbsp ground ginger
  • 1 Tsp toasted sesame oil
  • Salt to taste
For the Shrimp
  • 1/2 cup raw shrimp (peeled & deveined)
  • 1 Tsp garlic powder
  • Salt & pepper to taste
  • 2 cups water
For the Rolls
  • 1 package Summer Rolls Sheets
  • 1 cup chopped romaine lettuce
  • 1 cup julienned carrots
  • 1 cup julienned cucumbers
  • 1 package of sprouted microgreens
  • Cilantro sprigs
  • 1 cup julienned red cabbage
  • 1 cup julienned green onions
  • 2 avocados thinly sliced
  • Thinly sliced jalapeños (optional)
  • Protein of choice, I used garlic, ginger and turmeric seasoned chicken and shrimp.
For the Almond Butter Dipping Sauce
Mix all ingredients together to fully incorporate.
Add more water or less depending on the thickness/consistency of the dipping sauce that you prefer.
This sauce is enough for about 14 wraps, use sparingly. It’s easy to eat the entire thing.
Use as a dipping sauce for your rolls.
For the Air fried Garlic, Ginger, Turmeric Chicken
Rinse and pat dry chicken.
Place chicken in a bowl and season with all ingredients, combining well and completely coat all pieces of chicken.
Cook at 350° F for approximately 15 minutes or until eternal temperature is 165° F.
Completely cool before assembling rolls.
Slice chicken into thin strips.
For the Shrimp
Combine all ingredients except for the shrimp and bring to a boil.
Add shrimp and cook until the shrimp become pink, approximately 5 to 8 minutes.
Drain liquid and set aside.
Once cooled, slice shrimp lengthwise.
Cool completely before assembling rolls.
To assemble the rolls
Using at least a 1 inch deep plate, add 1/4 cup warm water or enough to dip the sheets in.
Completely dip (don’t drench) one roll sheet for at least 5 seconds on each side.
Place on hard surface.
Fill the roll sheet with veggies and protein (don’t over fill) in the center, horizontally.
Fold bottom of sheet, facing you up and over the filling.
Roll right side of sheet over and towards the center, then roll left side in the same manner, towards the center to enclose filling.
Finally, roll bottom with enclosed sides up away from you (like a burrito) to completely enclose and until you have a roll.
Repeat with remaining sheets.
  • Do not over drench your sheets or they will get gummy and tear.
  • Assemble one sheet at a time.
  • Store in glass container in the refrigerator.