Vegan, gluten-free, bursting with fresh ingredients, low-carb AND no oven is required? Summer Rolls sound like the perfect warm weather recipe.

Yes, there are many versions of spring/summer rolls out there; I like this particular one because the author offers tips for working with rice papers—which are notoriously fickle—and has a step-by-step picture tutorial (fantastic for anyone who’s never made them before).

The filling consists of cucumbers, carrots, mango, spinach, herbs and purple cabbage. It can be customized to individual tastes as well. I’m not a huge fan of mango, so I’d use pineapple instead.

Almond-miso dipping sauce isn’t something I’ve tried, but it looks good. The ingredient list is a bit obscure, nothing too crazy, just uncommon items I don’t keep on hand like rice vinegar and white miso.

Veggies and sauce can be prepped in advance. The rolls do not keep well and should be eaten within one hour of being made.

Full recipe with tutorial is courtesy of Chabad and available on their website.