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Carrot Seaweed Summer Rolls

Carrot Seaweed Summer Rolls

  • Author: Dr. Siri Chand
  • Total Time: 30 minutes
  • Yield: 4 rolls 1x


In the world of plant-based kitchen exploration, finding recipes that combine freshness and innovation is a true delight. These Carrot Seaweed Salad Spring Rolls are a perfect example of such a recipe. Blending vibrant carrots with the subtle taste of seaweed, these spring rolls offer a refreshing and nutritious twist to your meals.


Units Scale

Carrot Seaweed Salad:

  • 6 large carrots
  • 1/2 cup dried seaweed (such as kelp, wakame or nori)
  • 2 tablespoons yuzu juice (sub lime if you prefer)
  • 1 tablespoon sesame oil
  • 12 tsp soy sauce or tamari
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon pickled radish, finely chopped (optional)
  • 12 small spring onions minced (optional)
  • 1 tbsp sesame seeds (optional)

For the Spring Rolls:

  • Carrot Seaweed Salad (prepared as mentioned above)
  • 4 large rice paper wrappers
  • 1 cup pickled radish, thinly sliced (optional)
  • 1 cup lettuce, thinly sliced
  • 1 cup cucumber, sliced thinly


  1. Prepare the Carrot Seaweed Salad:
    • Use a Julianne slicer to cut the carrots into thin matchstick-like strips (see in the resources section below for a slicer that I use).
    • Soak the dried seaweed in water for about 5 minutes until it softens, then drain and rinse it under cold water. Chop the seaweed into small pieces.
    • In a bowl, combine the julienned carrots, chopped seaweed, yuzu juice, sesame, onions, sesame oil, freshly grated ginger, pickled radish, and kelp oil (if you happen to have access to it). Toss well to ensure the flavors are evenly distributed. Season with salt to taste.
  2. Assemble the Spring Rolls:
    • Fill a large bowl of baking pan with warm water. Dip one rice paper wrapper into the water and let it soften for about 10-15 seconds until pliable.
    • Place the softened rice paper wrapper on a clean surface. I use a cutting board.
    • Spread a small amount of the Carrot Seaweed Salad across the center of the rice paper wrapper, leaving some space at the edges.
    • Add a layer of pickled radish, lettuce, and cucumber on top of the salad.
    • Fold the sides of the rice paper wrapper towards the center, then roll it up tightly from the bottom to enclose the filling. Repeat this process with the remaining wrappers and filling.
  3. Serve and Enjoy:
    • Arrange the prepared spring rolls on a serving platter.
    • You can serve the spring rolls as they are or slice them in half diagonally for an elegant presentation.
    • You can serve them with a dipping sauce of your choice like a spicy peanut sauce.


Experiment with vegetables that you have to create new types of rolls.  I had kelp oil from Noma Projects that I added but you could also use any herb oil. 

  • Prep Time: 30 minutes

Keywords: Vegan, Summer Roll