Mexican Style Summer Rolls

These Mexican Style Summer Rolls are a fresh and delicious recipe to cook up for your summer meal prepping, snacking or dinner. Packed with fresh vegetables and dipped in a smoky chipotle sauce, you’ll forget how healthy they are as you devour the whole pile.

These are a Mexican style version of our delicious vegetable spring rolls.

Mexican Style Summer Rolls

Can we all agree that summer rolls are beautiful? Like, possibly more Instagram-worthy than smoothie bowls or Buddha bowls? They’re basically beautifully colorful transparent burritos that make a statement on the table while also being fun to make and insanely healthy.

My go-to spring rolls are these Rainbow Vegan Spring Rolls, which my meat-loving boyfriend requests all the time, but today we’re changing it up a bit, going with a roll that’s got some Mexican inspired spices that make it feel more like a meal than a snack.

Making summer rolls may sound difficult, but I promise it’s not! I’ll admit, your first two rolls are going to look a little lumpy and misshapen, but by the third, you’ll have it down.

The most important thing is to have everything cut and in front of you when you start rolling. Then you’ll just arrange everything in the center of your soaked summer roll paper, fold over the sides, then roll up! Cover with a damp paper towel until you’re finished rolling them all then serve.

As with most dishes like this, the sauce is obviously a make or break part of the recipe, and this smokey Greek yogurt dipping sauce makes it (so whatever you do, don’t skip it!)

To make these Mexican Style Summer Rolls you’ll need:

• 2 cups oyster mushrooms
• 1 Tbsp olive oil
• ¼ tsp each salt, pepper, cumin, chili powder
• 1 ear fresh corn
• 1 15-oz can black beans, drained
• 1 red bell pepper, thinly sliced
• 1 avocado, thinly sliced
• 3 carrots, thinly sliced
• ½ cup cilantro or parsley
• 1 cup lettuce
• 8 to 10 summer roll papers
• ½ cup plain Greek yogurt
• ¼ cup mayonnaise
• 1 Tbsp adobo sauce from a jar of chipotle peppers
• ¼ tsp lime juice

Kitchen tools you may find useful:

• Wooden cutting board
• Sharp knife
• Mandoline slicer
• Summer roll papers

Check out more delicious Mexican inspired recipes below!

More Related Recipes

• Carne Asada
• Mexican Corn
• Classic Spanish Rice
• Chicken Enchilada Casserole
• Quesadillas
• Sheet Pan Chicken Fajitas

Mexican Style Summer Rolls

These Mexican Style Summer Rolls are a fresh and delicious recipe to cook up for your summer meal prepping, snacking, or dinner. Packed with fresh vegetables and dipped in a smoky chipotle sauce, you’ll forget how healthy they are as you devour the whole pile.

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Course: Dinner, Lunch

Cuisine: Mexican

Servings: 8 rolls

30 minutes mins

Calories: 212

Author: Amanda Davis

Ingredients

Summer Rolls

• ▢ 2 cups oyster mushrooms
• ▢ 1 Tbsp olive oil
• ▢ ¼ tsp each salt, pepper, cumin, chili powder
• ▢ 1 ear corn
• ▢ 1 15-oz can black beans drained
• ▢ 1 red bell pepper thinly sliced
• ▢ 1 avocado thinly sliced
• ▢ 3 carrots thinly sliced
• ▢ ½ cup cilantro or parsley- roughly chopped
• ▢ 1 cup lettuce roughly chopped
• ▢ 9 rice papers (8-10 papers)

Sauce

• ▢ ½ cup plain Greek yogurt
• ▢ ¼ cup mayonnaise
• ▢ 1 Tbsp adobo sauce from a jar of chipotle peppers
• ▢ ¼ tsp lime juice

Instructions

• Clean mushrooms with a damp paper towel. Using two forks, shred roughly into pieces. 
• Heat oil over medium/high in a large saute pan, then add mushrooms, salt, pepper, cumin, and chili powder. Cook for 3 to 5 minutes, or just until mushrooms begin to soften. Transfer to a bowl.
• Thinly slice all veggies and arrange near your work space.
• Fill a shallow dish with hot water. Working one at a time, place a rice paper in the hot water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface (like a wooden cutting board). Stack mushrooms, veggies, and herbs on the rice paper in a long narrow row, leaving about 2 inches on either side. Fold the sides of the rice paper over the mound, then gently roll. Cover finished summer rolls in a damp paper towel until ready to eat.
• Combine all sauce ingredients in a small bowl, seasoning with salt and pepper, and serve with summer rolls.

Nutrition

Serving: 1roll | Calories: 212cal | Carbohydrates: 22g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 580mg | Potassium: 394mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4475IU | Vitamin C: 24.1mg | Calcium: 39mg | Iron: 1.4mg

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