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Mermaid Babe Summer Rolls

  • Author: Shannon Leparski
  • Prep Time: 45
  • Total Time: 45
  • Yield: 8 1x
  • Category: Lunch
  • Method: No Cook
  • Cuisine: Healthy


Mermaid Babe Summer/Spring Rolls. Vegan and gluten free. Light and fresh but also filling! Packed with leafy greens, crunchy veggies and protein-rich tempeh for a nourishing, bikini-friendly meal. Alongside a mint-colored Mermaid Miso Dipping Sauce!


  • 8 rice paper rolls
  • 6 cups of spinach
  • 1 bell pepper, thinly sliced
  • 1 cucumber, thinly sliced into strips
  • 1 heaping cup of alfalfa sprouts (or bean sprouts)
  • 1 jalapeño, sliced thin (optional)
  • 1 package of tempeh, sliced into 8 strips (I used it raw but feel free to marinate it in tamari/soy sauce)

Mermaid Miso Dipping Sauce

  • 1/3 cup + 2 tablespoons hemp seeds
  • 1-inch chunk of peeled fresh ginger (or 1 tablespoon powdered ginger)
  • 1 teaspoon raw spirulina powder
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon cayenne (or more, to preference; or use jalapeño!)
  • 1 tablespoon white miso (or use tahini)
  • 1 tablespoon grapeseed oil
  • juice of 1 lime (or 2 tablespoons vinegar – either coconut vinegar or rice vinegar)
  • 2 teaspoons maple syrup
  • 1/2 cup filtered water


  1. First, I like to prepare the Mermaid Miso Dipping Sauce to let the flavors marinate in the fridge while we assemble the rolls. Add all sauce ingredients to a Nutribullet, food processor or small blender and blend until creamy and smooth. Use less water for a thicker sauce. Transfer to a small dipping bowl. Then cover and refrigerate until the rolls are prepared.
  2. Start by chopping the veggies and tempeh, and arrange them on a plate/cutting board for easy roll assembly.
  3. Soak 1 rice paper in a wide pan/bowl filled with cold water. Allow rice paper to soften for about 30 seconds, then lay flat on a non-stick cutting board. Then start soaking another rice paper so it’s ready for the next roll.
  4. Arrange veggies near the top center of rice paper, closest to you – in no specific order, but I usually start with the spinach, tempeh, cucumber, bell pepper and sprouts.
  5. Lift up the center paper closest to you and roll forward, tucking inward and gently folding in each side as you go, like a burrito. Continue rolling to the end, then lay seam down. You can double roll in another soaked sheet of rice paper if it’s ripping or leave as is and continue on with the next. I like to place the finished rolls on a wet paper towel on a plate to prevent sticking.
  6. Continue this process until all the veggies have been used up! Cut in half or leave whole.
  7. Dip your Mermaid Babe Rolls in the dipping sauce.
  8. Enjoy!


  • MERMAID BABE TIP: These rolls do transport/store well – just be sure to wrap them in a wet paper towel first, then in an airtight storage container to keep the rice paper from hardening up. Works like a charm!


  • Serving Size: 2-3

Keywords: Fresh, light, Mermaid, Babe, Summer Rolls, tempeh, spirulina, Miso, Dipping Sauce, spring rolls, green rolls, healthy spring rolls

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