If you love the vibe of fresh summer rolls but don’t love hunting down rice paper (or dealing with tearing, sticking, and soaking time), these Healthy Summer Rolls With Lettuce Wraps are about to be your new warm-weather staple.
Crisp lettuce stands in for rice paper, so everything stays light, crunchy, and super weeknight-friendly. Add a bright peanut-lime dipping sauce and you’ve got a meal that feels restaurant-level but is secretly easy.
Why You’ll Love This
These lettuce-wrapped summer rolls are fresh, fast, and endlessly customizable—perfect for hot days, meal prep, and anyone who wants the classic roll-and-dip experience without rice paper (or the extra carbs).
Ingredients
- Lettuce for wrapping: butter lettuce, romaine hearts, or iceberg leaves (choose large, flexible leaves)
- Cooked shrimp (or cooked chicken, tofu, or edamame for a vegetarian option)
- Rice noodles or vermicelli (optional, for a more “classic” roll feel)
- Carrots, julienned
- Cucumber, seeded and cut into matchsticks
- Red bell pepper, thinly sliced
- Avocado, sliced (optional but highly recommended)
- Fresh herbs: mint and/or cilantro
- Green onions, thinly sliced (optional)
- Sesame seeds (optional topping)
- For the peanut-lime dipping sauce: creamy peanut butter, fresh lime juice, low-sodium soy sauce (or tamari), honey or maple syrup, grated garlic, grated ginger, warm water to thin, and a pinch of crushed red pepper (optional)
How to Make It
- Prep the lettuce. Gently separate leaves, rinse, and dry well. (A salad spinner helps a lot.) Set aside on a clean towel so the leaves stay crisp.
- Cook noodles (optional). If using rice noodles, cook according to package directions, rinse under cold water, and drain well. Toss with a tiny splash of sesame oil if you want to prevent sticking.
- Prep the fillings. Cut carrots, cucumber, and bell pepper into thin matchsticks. Slice avocado. Roughly tear herbs so they release more flavor.
- Make the dipping sauce. In a bowl, whisk together peanut butter, lime juice, soy sauce, honey/maple, garlic, and ginger. Add warm water 1 tablespoon at a time until it’s creamy and dippable. Taste and adjust (more lime for tang, more honey for sweet, more soy for salty).
- Set up your rolling station. Lay lettuce leaves flat. Add a small bundle of noodles (if using), then veggies, shrimp, herbs, and avocado. Keep portions small so the leaf can actually wrap.
- Wrap like a taco, then tuck. Fold in the sides first, then roll up from the bottom, snug but not tight. If your lettuce leaf is delicate, double-layer with a second leaf for support.
- Finish and serve. Sprinkle with sesame seeds if you’re feeling fancy. Serve immediately with peanut-lime sauce for dipping.
- Optional: make it a platter. For parties, skip the rolling and set out lettuce cups and fillings so everyone builds their own.
Tips for the Best Results
- Choose the right lettuce. Butter lettuce is soft and flexible, romaine is sturdy and crunchy, iceberg is extra crisp but can crack—use two leaves if needed.
- Dry leaves thoroughly. Wet lettuce = slipping and sliding. Dry lettuce = easy wrapping.
- Slice everything thin. Matchstick cuts help the roll close neatly and make each bite balanced.
- Don’t overfill. This is the #1 reason wraps fall apart. Think “small, tight bundle,” not “stuffed burrito.”
- Use cold noodles. Warm noodles wilt lettuce fast. Rinse well and drain.
- Adjust sauce consistency. Peanut butter brands vary. Warm water is the secret to a silky, dippable sauce.
- Make ahead components. Chop veggies and mix sauce earlier, then assemble right before eating for maximum crunch.
Variations
- Vegetarian: Swap shrimp for baked tofu, edamame, or chickpeas. Add extra avocado for richness.
- Spicy: Add sriracha to the sauce, or tuck thinly sliced jalapeño into the wraps.
- Mango crunch: Add ripe mango slices for a sweet contrast with mint and lime.
- Higher protein: Use double shrimp, or add shredded rotisserie chicken and a sprinkle of chopped peanuts.
- Low-sodium: Use coconut aminos instead of soy sauce and go heavier on lime and ginger.
- No-peanut: Use sunflower seed butter or tahini (tahini + extra honey + extra lime is so good).
Storage & Reheating
Lettuce wraps are best fresh, but you can store components separately for up to 3 days: keep chopped veggies and cooked protein in airtight containers, sauce in a jar, and lettuce leaves wrapped in paper towels in a bag. Assemble right before eating—no reheating needed (and reheating would wilt the lettuce).
FAQ
What’s the best lettuce to use instead of rice paper?
Butter lettuce is the easiest to wrap because it’s flexible and naturally cup-shaped. Romaine hearts are great if you want more crunch and sturdiness. Iceberg works too, but it can crack—double up leaves to prevent tearing.
How do I keep lettuce wraps from falling apart?
Dry the leaves well, slice fillings thin, and don’t overfill. Fold in the sides first, then roll from the bottom like a taco/burrito hybrid. If your leaves are small or fragile, use two overlapping leaves for extra strength.
Can I make these summer rolls ahead of time?
You can prep everything ahead (veggies, protein, noodles, sauce), but assemble right before serving. Once wrapped, the lettuce can wilt and the fillings release moisture. For a lunchbox, pack lettuce and fillings separately and roll when you’re ready to eat.
Do I need noodles if I’m not using rice paper?
Nope. Noodles are optional—they add that classic summer roll texture, but the wraps are still satisfying without them. If you skip noodles, add extra cucumber, carrots, and avocado to keep the rolls hearty.
How can I make the peanut dipping sauce thinner or thicker?
To thin it, whisk in warm water a tablespoon at a time until it’s pourable. To thicken, add a bit more peanut butter. If it tastes too strong after adjusting, balance it with a squeeze of lime or a tiny drizzle of honey/maple.