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Vegetable Blueberry Summer Rolls
Entrees

Vegetable Blueberry Summer Rolls

Yields:
Yields 8 - 10 rolls, ¾ cup of dipping sauce

Ingredients

Summer Rolls

  • 10 8” Round rice paper wrappers (gluten-free if necessary)
  • 1 cup (150 g) B.C. blueberries, fresh
  • 1 cup (150 g) Tofu or chicken, cut into ½” x 2” strips
  • 1 cup (50 g) Whole spinach leaves, stems removed
  • ½ cup (50 g) Avocado, thinly sliced
  • ½ cup (50 g) Cucumber, seeded and cut into matchsticks
  • ½ cup (50 g) Bell pepper, cut into matchsticks
  • ½ cup (50 g) Carrot, cut into matchsticks
  • ½ cup (50 g) Daikon radish, cut into matchsticks (optional)
  • ¼ cup (15 g) Mint leaves, roughly chopped (optional)

Blueberry Peanut Dipping Sauce

  • ½ cup (75 g) B.C. Blueberries, fresh or frozen
  • 3 tbsp (45 ml) Unsweetened peanut butter
  • 3 tbsp (45 ml) Light soy sauce
  • 1 tbsp (15 ml) Lime juice
  • 1 tbsp (15 ml) Orange juice
  • 1 tbsp (15 ml) Fresh cilantro, chopped
  • 1 tsp (5 ml) Chili paste
  • 1 tsp (5 ml) Sesame oil

Directions

  1. Fill a large shallow bowl with 1½” warm water.
  2. Place a sheet of rice paper in the water for 30-40 seconds until softened. Replace with fresh warm water every 2 or 3 rolls.
  3. Transfer wrapper to a dry tea towel then to a dry surface.
  4. Place spinach and avocado across the top of the wrapper, leaving 1" on each side.
  5. Place ingredients in centre of wrapper, leaving 1" on each side.
  6. Fold bottom of the wrapper over the filling, rolling away from you.
  7. Fold sides once you roll half way then finish rolling.
  8. Cut in half - serve with dipping sauce.
  9. To make sauce, place all ingredients in blender, and blend until smooth.

 

If you're packing these for school lunches, use a seed butter to make a peanut-free dipping sauce. 

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