For accessibility related questions, please contact us or visit our Accessibility Statement.
Skip to content Skip to navigation
15% off your first order when you sign up to our newsletter
Free delivery for orders over $75
15% off your first order when you sign up to our newsletter


22 mins
45 mins

For the dipping sauce:

1/3 cup Unsweetened, smooth peanut butter 

1 scoop Isopure® Whey Protein Isolate Unflavored

2 Juice from limes 

1/4 cup Coconut milk 

1 tsp Sambal oelek or other chili paste 

 1 tbsp Soy sauce or tamari, more to taste 

1 tsp Grated ginger 

1  Garlic clove, finely grated 

1/2 tsp Ground coriander 

1/2 tsp Ground cumin 

to taste- Sea Salt and Black Pepper

2-3 tbsp Water, if needed 


For the summer rolls:

6-8 Rice papers

2 medium-sized Carrot, cut into matchsticks 

1/4 English cucumber, cut into matchsticks 

1/4 Small red cabbage, thinly sliced 

1/2 Bell pepper, thinly sliced 

1 Small avocado, thinly sliced 

Small handful mint or coriander 

1-2 tsp sesame seeds, for garnish (optional) 


  1. To make the dipping sauce, place all the ingredients in a blender and blend until smooth. Add more water to desired consistency. Taste and adjust seasoning.
  2. To make the summer rolls, soak the rice paper in luke-warm water until it has softened a bit, but not completely. Remove from water and place on a cutting board or work surface. Place the cut vegetables and herbs in the middle of the rice paper in an elongated pile.
  3. Fold the edges of the rice paper over the middle and roll up into a cigar very tightly.
  4. Top with sesame seeds and repeat with rest of the rice paper. Best served immediately.


Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.