Next-Level California Summer Rolls

To create these rolls, I was inspired by three of my favorite things: Vietnamese summer rolls, California sushi rolls and the produce I grew up eating in California. These crunchy, refreshing rolls make the perfect lunch or light dinner.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings (8 rolls)
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1/2 cup mayonnaise

2 tablespoons sriracha

1 teaspoon fresh lime juice

Kosher salt

Eight 8-to-9-inch rice paper wrappers

8 ounces flake-style kani (imitation crab)

2 avocados, peeled, pitted and sliced

2 Persian cucumbers, thinly sliced

4 lettuce leaves, torn

2 ounces mixed sprouts, such as radish or alfalfa (about 2 cups)

16 cherry or grape tomatoes, sliced


  1. Whisk the mayonnaise with the sriracha and lime juice in a small bowl; season with salt.
  2. Fill a 9-by-13-inch baking dish halfway with barely hot water.
  3. Build 1 summer roll at a time: Soak 1 rice paper wrapper in the water until barely moistened (it should be translucent but not completely pliable). Immediately spread on a work surface and top with one-eighth each of the kani, avocado, cucumber, lettuce, sprouts and tomatoes. Spoon a teaspoon of the sriracha mayo on top. Tightly roll up the wrapper around the filling, tucking in the sides as you roll. Repeat to make a total of 8 rolls.
  4. Serve the summer rolls with the remaining sriracha mayo on the side. 
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