Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

Download the app
  • Prep-time: / Ready In:
  • Makes 8 rolls

Long, thin strips of zucchini, aka zucchini noodles or zoodles, are a great way to get the texture of pasta with the lightness of vegetables, and they make a satisfying stuffing in these tasty summer rolls. An easy basil pesto dipping sauce is creamy and refreshing. Time-saving tip: Skip the spiralizer and look for precut zucchini noodles in the supermarket produce section. Rinse and pat them dry with paper towels before using.

zoodle summer rolls


  • 16 large romaine lettuce leaves
  • 1 medium zucchini, spiralized into noodles (2 cups)
  • 16 brown rice paper wrappers
  • 1 medium red or orange bell pepper, cut into 3-inch matchsticks
  • 1 medium yellow bell pepper, cut into 3-inch matchsticks
  • 2 cups fresh basil leaves
  • ¼ cup pine nuts
  • 3 tablespoons lemon juice
  • 1 clove garlic
  • ¼ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper


  1. Tear lettuce leaves from ribs; discard ribs. Cut lettuce into 3x1-inch strips.
  2. Line a baking dish with paper towels. Spread zucchini noodles in baking dish. Pat noodles dry with additional paper towels. Create an assembly station with rice paper, lettuce, zucchini noodles, and bell peppers. Fill a wide shallow bowl halfway with warm water and place near rice paper with a cutting board.
  3. To assemble, gently slide two sheets of rice paper into the bowl of water; let soak 20 seconds to soften. Remove wrappers from water and stack them on the cutting board. On the edge closest to you, place four to six lettuce strips. Top with about ¼ cup zucchini noodles, two sticks each of red and yellow bell peppers, and one more lettuce strip.
  4. Fold the nearest edge of rice paper up and over the filling, tucking it under the roll and pulling the roll toward you. Hold the fold in place with your thumbs on either side and fold in left and right sides. Continue rolling until wrap is rolled up. Repeat with remaining rice paper and filling ingredients.
  5. For pesto sauce, in a blender combine the remaining ingredients and ½ cup water. Cover and blend until smooth.
  6. Dip a sharp knife in water and cut rolls in half. Serve with sauce.

Comments (2)

(3 from 2 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Cyndi1 year ago
Do you want to report this comment as inappropriate?

This recipe is genius. Way better to snack on instead of carrot and celery sticks when I know I’ve eaten enough for the day but want something crunchy. Thank you

Annick Boily1 year ago
Do you want to report this comment as inappropriate?

Ok but not wow at all. The pesto doesn’t go well as a sauce for this. And only vegetables for the roll is pretty doll and basic.

Learn how to cookplant-based meals at home


Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Discover finger-lickin’good food with our app


Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit for more.

zoodle summer rolls see more from this author
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap