Summer Roll Salad

Serves 1
Prep: 15 minutes


  • 3 six inch round rice papers
  • ½ cup boiled edemame
  • 1 small cucumber, julienned
  • 1 small bell pepper, julienned
  • 3 small or 1 large radish, julienned
  • 2 oz Spicy / Mighty Microgreens



  1. Pour warm water into a large bowl or round baking pan
  2. Dip rice paper in warm water for 15-20 seconds
  3. Remove rice paper from water and place on flat work surface
  4. Place ⅙ cup edemame, ⅓ cucumber, ⅓ bell pepper, ⅓ radish on the top third of the rice paper to form a row of ingredients
  5. Wrap the top third of the rice paper around the edemame and veggies, snuggly
  6. Tuck in side edges of rice paper
  7. Continue wrapping until summer roll is formed
  8. Perform steps 1–6 to make 2 more summer rolls
  9. Cut each summer roll in half
  10. Place summer rolls on a bed of microgreens
  11. Dress with rice wine vinegar and tahini

View More Recipes