Mibba Eats: Summer Rolls

Often during the summer months, people find themselves struggling to make meals because it is just too hot to cook. It can be difficult to find meals that are easy, nutritious, and require only a small amount of cooking. If you find yourself having this issue, summer rolls might be just what you’re looking for! They are incredibly versatile and mainly require the chopping of vegetables as prep work. They can be filled with a variety of fruits, vegetables, and proteins to keep your taste buds satisfied!

What You Need:

With these ingredients, this recipe is vegan and gluten free.

  • 7 sheets of rice paper
  • 1/2 cup rice noodles
  • 1/2 avocado, sliced
  • 1/4 cup of green, yellow and red peppers
  • 1 carrot, finely chopped
  • 1 cucumber, finely chopped
  • 1/4 cup of red cabbage, shredded
  • 1/2 can of chickpeas
  • Large bowl or pot filled with water
  • Lightly greased parchment paper
  • Saucepan with small amount of oil (optional)

What You Do:

  1. Cook the noodles according to the instructions on the package, drain the water and rinse with cool water.
  2. Finely chop all of the veggies so they are small enough to fit in the rice paper.
  3. If desired, roast the chick peas with a bit of oil in a saucepan. This heats up the chick peas and adds a bit of crunch.
  4. Fill a large bowl (or pot) with water and dip rice paper inside for 10-20 seconds.
  5. Place rice paper on lightly greased parchment paper. Fill with cooled noodles and veggies of your choice.
  6. Roll up the rice paper carefully. It is very thin and breaks easily, so it is easiest to seal the sides first and roll the rest very carefully.
  7. Serve with your favourite dip and enjoy!


  • Various vegetables can be substituted for the original ingredients. Tailor it to your tastes and mix and match with different flavours!
  • Various types of protein can be used in place of chick peas, such as chicken. However, this obviously means that the recipe will no longer be vegan.
  • Cellophane noodles can be substituted for rice noodles.

Special thanks to isak valtersen and Audrey T for editing!

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