Spicy Lentil Summer Rolls

This is a fun recipe to make. The rice wraps are stretchy and clear. Makes such a pretty dish!


  • 6 rice paper wraps (you can typically find these in the asian section of well stocked markets)
  • 1/2 cup cilantro sprigs
  • 1 1/4 cup grated carrots
  • 1 1/4 cup grated beets
  • 1 large avocado
  • 1 1/2 cups sprouted lentils
  • 1-2 Tbsp. sriracha*
  • 1 Tbsp. toasted sesame oil
  • pinch of salt

*Sriracha is a sweet Asian chili sauce (the bottled kind works fine, too). See how to make it.



  • Set up your roll workspace. You need a large bowl of warm water and a damp dish towel to work on.
  • Set out your cilantro, carrots, beets, avocado and in a small mixing bowl, combine the cooked lentils with siracha, sesame oil and pinch of salt. Taste and adjust heat as desired. Remember this is what flavors the entire roll.
  • Working one roll at a time. Put the wrap flat into the large bowl of warm water, being careful to not let it curl up, until soft, about one minute.
  • Lay the wrap down on the dish towel. Down the center, like a burrito, layer the cilantro, small handful of the carrots and beets, a few slices of avocado and a modest 1/4 cup of the lentils.
  • Fold over the top and bottom ends over the filling, tuck the right flap over and then roll to close.
  • Repeat with remaining wraps.


Enjoy or if traveling, store in plastic wrap for easy transport.

Adapted from Sara Forte, Sprouted Kitchen


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