Loaded Veggie Summer Rolls with Cashew Tahini Dip

Loaded Veggie Summer Rolls with Cashew Tahini Dip - vegan + gluten free || Eat Spin Run Repeat

Before you start thinking that it’s only Wednesday and the weekend is sooooo far away, let me brighten your spirits.

Not only am I going to give you my secrets for making the most beautiful Loaded Veggie Summer Rolls, but we’re also gonna tackle how to make the easiest cashew butter. You can use it for the cashew tahini dip recipe below, on toast, or anywhere else your heart desires – and sure, that might mean on your finger, on a direct flight into your mouth. It’s a two-fer – no, a three-fer kind of day.

See? Wednesdays aren’t so bad.

Loaded Veggie Summer Rolls with Cashew Tahini Dip - vegan + gluten free || Eat Spin Run Repeat

My adventures in DIY nut butter started with my Vitamix, and as much as I love it dearly, I always find that nut butter tends to get trapped under the blades so I can’t blend it completely. This time around, I used my food processor and it worked like a charm. To get started, all you need is some cashews and a bit of coconut oil.

DIY 2-Ingredient Cashew Butter Recipe - Eat Spin Run Repeat

I’ve talked in the past about soaking nuts in order to make them more easily digestible, but that’s not something you want to do here, unless you plan to dehydrate them after. While soaked cashews are great for making things like cashew milk, any moisture in the nuts will affect the life of the cashew butter. If they’re wet, the butter will go bad faster, and nobody wants that, right?

For this batch, I’ve roasted raw unsalted cashews. This does 2 things – brings out their flavour, and if you do need to soak your nuts for digestibility, it’ll help to remove that moisture. Once they’re golden and toasty, you’re all ready for the food processor.

DIY 2-Ingredient Cashew Butter Recipe and Tutorial || Eat Spin Run Repeat

Know that patience is a virtue here, and it WILL turn to butter. You just have to have a little faith, and give the food processor a rest every so often because, well, we don’t want to start any fires. From start to finish, the step-by-step photos you see above happened over a span of about 10 minutes, pausing every 2-3.

DIY 2-Ingredient Cashew Butter Recipe and Tutorial || Eat Spin Run Repeat

Before you know it, she’ll be ready!

DIY 2-Ingredient Cashew Butter Recipe and Tutorial || Eat Spin Run Repeat

Silky smooth, nutty, creamy, and ready to serve all of your nut butter needs. The addition of 1 tbsp coconut oil is totally optional and will help create a slightly thinner consistency. Whatever you do, do NOT add water. Just like soaking the cashews, this will add moisture, but it’ll also make your nut butter go bad faster.

Of course, you could get fancy with cinnamon, maple or other flavourings if you like, but for the purposes of the Cashew Tahini Dip I’m about to share, I left mine plain.

DIY 2-Ingredient Cashew Butter Recipe and Tutorial || Eat Spin Run Repeat

Moving right along, let’s chat about these Loaded Veggie Summer Rolls. The dip is dead easy – just blend the ingredients together in your food processor. But I know the rolls can look a little intimidating if you’ve never made them before, so I’ve got 3 of my best tips for beautiful summer rolls to share with you. As someone who used to notoriously over-fill my rice wraps, I’ve learned a few tricks to allow for maximum fillings and minimal torn wraps. Here they are:

Loaded Veggie Summer Rolls with Cashew Tahini Dip - vegan + gluten free || Eat Spin Run Repeat

Tip 1. Spiralize, julienne or shred your fillings

Back to that poking thing, making your roll fillings as soft and flexy as possible will help to avoid piercing the rice wraps. For the rolls below, I chopped up the purple cabbage and peppers into really small pieces, spiralized the zucchini into noodles, and used a julienne peeler for the carrots which were the pokiest veggie of them all.

Tip 2. Double or triple up your rice wraps

This is the one thing that will facilitate the process the most. By doubling up, you’re making a stronger wrap that can withstand more stretching and poking from the fillings. I still recommend soaking them in a bowl of hot water one at a time – that way you won’t end up with a soggy, rice papery, sticky mess. But after that, layer one on top of another, offset a few inches to give you a little extra rolling runway.

Tip 3. Line the middle of each wrap with green leaf lettuce

This happens after soaking and layering, just before you place your fillings on top. Pull any stiff stems out of the lettuce (toss them in a salad or smoothie), then go crazy with your veggies, fruit, herbs and chilies. You want the patch underneath the fillings to have a smooth lettuce leaf underneath. Why? Like the double wrapping, we’re building a stronger wrap by doing this and making a barrier to avoid piercing. Remember, more flexible fillings in a strong wrap mean you can make bigger summer rolls, and therefore get more bites that work like shuttles for the cashew tahini dip (which is delightfully dreamy, by the way.) ?

Loaded Veggie Summer Rolls with Cashew Tahini Dip - vegan + gluten free || Eat Spin Run Repeat

Feeling good about this? I am! It only takes a few to get the hang of it, and then you’ll be (pardon the pun but I just can’t resist) on a roll. ? The final result is one I’m sure you’ll get compliments on!

Loaded Veggie Summer Rolls with Cashew Tahini Dip - vegan + gluten free || Eat Spin Run Repeat


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Loaded Veggie Summer Rolls with Cashew Tahini Dip - vegan + gluten free || Eat Spin Run Repeat

Loaded Veggie Summer Rolls with Cashew Tahini Dip

  • Author: Angela @ Eat Spin Run Repeat
  • Total Time: 30 minutes
  • Yield: 8-10 rolls 1x


Packed with veggies, fresh herbs and sweet mango, these Loaded Veggie Summer Rolls with Cashew Tahini Dip are a perfect healthy summer appetizer.


  • 1620 rice paper wraps
  • 1 large zucchini, spiralized
  • 1 large carrot, grated or cut with a julienne peeler
  • ½ red bell pepper, finely chopped
  • ½ yellow bell pepper, finely chopped
  • ½ mango, thinly sliced into strips
  • 1 head green leaf lettuce
  • 1 ½ cups finely chopped or shaved purple cabbage
  • ¾ cup loosely packed mixed fresh mint, basil and parsley
  • 1 avocado, thinly sliced
  • 1 small red bird’s eye chili, de-seeded and very finely minced (optional)

Cashew Tahini Dipping Sauce:

  • 1/2 cup natural cashew butter
  • 1/4 cup low-sodium tamari
  • 1/4 cup tahini
  • 1 tbsp maple syrup
  • 1 tbsp sriracha sauce
  • juice of 1 lime
  • 1 tsp grated fresh ginger
  • 1 clove chopped garlic


  • Toss all ingredients for the cashew dip in a blender and puree until completely smooth. Pour the sauce into a small bowl.
  • Lay out all ingredients to fill the wraps, prepared as indicated above, on a tray or in bowls for easy access.
  • One at a time, soak two rice wraps in a bowl of warm water until they soften completely. Lay the first one flat on a smooth surface, following with the other with about ½ of the wrap overlapping the first. (Layering will help prevent punctures and make the rolls more durable.) Arrange some of the fillings in a pile at the end nearest to you. Fold the edge nearest you over your fillings, then fold the left and right sides in as if making a burrito. Continue rolling away from yourself until the wrap is completely rolled up. Set it seam-side down on a plate.
  • Repeat for the remaining rice wraps until you’ve used up all the fillings. Serve with the bowl of cashew tahini dipping sauce on the side.


If you need to make these ahead of time, wrap them in damp paper towels and keep them sealed in a Ziploc bag or container with a lid.

  • Prep Time: 30 mins
  • Cook Time: 0 mins
  • Category: lunch, appetizer, dairy free, gluten free, vegan, vegetarian, paleo, low sugar
  • Method: no cook
  • Cuisine: Asian

Loaded Veggie Summer Rolls with Cashew Tahini Dip - vegan + gluten free || Eat Spin Run Repeat

[Tweet “Your perfect summer appy: Veggie Summer Rolls with Cashew Tahini Dip”]

Loaded Veggie Summer Rolls with Cashew Tahini Dip - vegan + gluten free || Eat Spin Run Repeat

So tell me… what recipes have you been making for potlucks, picnics and parties this summer?

21 thoughts on “Loaded Veggie Summer Rolls with Cashew Tahini Dip

  1. I made these for a pot luck celebrating the end of an intensive dance camp for kids ages 9-16. I wanted to bring something special and healthy, that looked and tasted great. The rainbow of colors innthis post inspired me. Guests *raved* because the dish looked beautiful, tasted great, and kids even asked for the recipe. This recipe is time intensive, but well worth the effort to encourage a hard working group of dancers! I will make these again! Thanks!

  2. I love veggie rolls and your tips are going to be added next time I make them. Am going to try the dipping sauce as well. Thankyou Angela from lovely Vancouver!

    1. You’re welcome, Elizabeth!! I think you’ll love the dipping sauce, and know that if you want to mix things up you can always use almonds instead of cashews – the taste will be a little different but still absolutely delicious. Enjoy!

  3. What a beautiful meal! Maybe I missed it, but does half a cup of cashews equal half a cup or do you need more?

    1. Thanks Joy! To make 1/2 cup cashew butter, I’d suggest processing a generous 1/2 cup of raw cashews. I always find that some gets stuck in my food processor, and a little more cashew butter than you need isn’t a bad problem to have! 😉

  4. By “making ahead” how far in advance is okay to make these? Was wondering about the night before a baby shower that begins at 11:30 the following morning?


    1. Hi Bri! Great question. Yes, you can definitely make them the night before if the shower begins at 11:30. I would recommend putting them in a glass container with a bit of space between each, then laying a damp paper towel on top and sealing the lid. Then pop them in the fridge overnight. This will help to ensure they don’t dry stuck together, and will keep them cold and the veggies inside nice and crisp. Let me know how you like them!

  5. Hi: I don’t think that the dip that is pictured matches the recipe. As soon as I put the tamari into my dip, it turned it black, and it has a very strong taste of tamari. Perhaps tamari should be served on the side, and not included in the ingredients.

    1. Hi Cheryl! Thanks for your question. Hmm.. that seems a bit strange that yours turned so dark. What brand of tamari are you using? Since the cashew butter and tahini are super light in colour and add up to 3/4 cup (whereas tamari is just 1/4 cup) the colour shouldn’t darken that much at all – mine was the same colour as in the photos shown here. Is it possible that you may have added a little more than indicated by mistake? My tamari is by San-J (this one) and behaves very much the same as soy sauce in terms of flavouring, consistency and colour.

  6. I wish there were pictures of rolling it up. Are you supposed to cut them in half afterwards to get them to look like your picture?

    1. Hi Donna! My apologies for not making the roll-up process more clear. (I really need to get a better camera setup for these sorts of tasks that require 2 hands!) In the absence of a better explanation on my blog, I’d definitely recommend checking out this video and picture tutorial from White On Rice Couple (they’re awesome!) They use a very similar method to the way I assemble my rolls. The only exception for me is that I like to double up the rice paper for extra strength, overlapping the two pieces a bit length-wise to give myself a little more ‘runway’ rolling room. As for the slicing, this is totally optional and can be a nice thing to do if you think people enjoying them might not want to grab a whole one. It also helps to show off the rainbow of colours inside. If you decide to slice, I’d recommend using a nice sharp knife to get some clean cuts. I hope this helps, and let me know if you have any more questions!

  7. If I have left over cashew dip that I want to use later should I refrigerate the leftovers or keep them at room temperature?

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