Probiotic Summer Rolls

Summer rolls are 100% our favorite way to get a heaping dose of many prebiotic foods. Essentially a summer rolls is just a bunch of nutritious veggies rolled into rice paper.  Probiotics NEED prebiotic foods to remain and thrive in your gut. When I chat with people new to the fermented foods and probiotic scene, I describe the gut microbiome as a pet that lives within you and that pet needs water and high quality, nourishing foods to survive! To feed your microbiome, you should eat plenty of green leafy veggies, fibrous root vegetables, and an array of other colorful fruits and veggies. We love summer rolls so much because they're a fun, fresh and tasty way to eat a lot of raw veggies. 

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At first Summer Rolls (also called fresh spring rolls) can appear very hard to make, especially if you've seen the elaborate ones people craft on instagram! With avocados cut into the shapes of stars, and edible flowers so pretty you don't even want to eat them. But really they are quite easy to make at home. So easy in fact we've made our probiotic summer rolls for some events at Tin Roof Brewery and at the Red Stick Farmers Market.

Definitely read through all the directions and prep all of your ingredients before you begin. They key to the ease of summer rolls is to have all of the ingredients prepped, chopped and ready for assembly. We like to clear off our kitchen table and create a sort of assembly line work space.  As you can see from our pictures, it is fun to mix up the ingredients list too. If you want to add cherry tomatoes, go for it! Avocado? YES PLEASE. Bell pepper? YUM. Just remember to stray from any veggies that are too soggy or wet. 

This recipe also includes our recipe for our absolute FAVORITE summer roll dipping sauce, and it's probiotic too! 


Probiotic Summer Rolls


  • Kale, with the stems removed
  • Cultured Guru Fermented Kimchi
  • 6 Green Onions, Chopped
  • 2 Cups of Squash and Zucchini, Spiralized
  • 1 Cup of Edible Flowers (optional)
  • 2 Cups of Sprouts (microgreens or sprouted mung beans)
  • 1 Cup of Green Onion, Chopped
  • Large Rice Paper Sheets
  • 1/4 cup balsamic vinegar
  • 2 Tablespoons honey
  • 1 Tablespoon Grated Ginger
  • 1/4 Cup Korean BBQ Seasoning
  • 1/4 Cup Avocado Oil
  • 1 Tablespoon Roasted Garlic
  • 1/4 Cup of Cultured Guru Fermentated Kimchi Brine
  • 1 Avocado



  1. Be sure that all of your ingredients are chopped, spiralized and ready to go!
  2. Rehydrating the rice paper: You will need a plate that is slightly deep and slightly bigger than the rice paper roll. Add a good amount of water to the plate, enough to submerge a sheet of rice paper. We find that room temperature water works best and results in softened rice paper that is easy to work with.
  3. Submerge one rice paper sheet into the water, count to five and remove. It should be slightly more flimsy. Place it flat on a clean dry plate. We like to use a rectangular plate and allow the sides of the rice paper to slightly droop off the sides. This makes it easier to grab for rolling later.
  4. Starting with the prettiest ingredients (Flowers, sprouts, microgreens, green onions) place them in a line slightly to one side of the center of the rice paper. Things like edible flowers should be placed first, and face down onto the rice paper.
  5. Next add the kale directly in the center. Be sure to not add to much, maybe one or two leaves will be enough. You don’t want to rip the rice paper by over stuffing. (see photo instructions below)
  6. Using the kale as a sort of raft, place about two table spoons of the kimchi into the bed of kale.  
  7. Next place the spiraled squash and zucchini on top of the kale and kimchi
  8. Rolling up the Summer Roll: fold the top and bottom of the rice paper up, like you are about to fold a burrito. Then fold one side over, and continue rolling until the rice paper is sealed up. (see photo instructions below)
  9. Repeat until you have your desired amount of summer rolls
  10. Dipping sauce: This is so easy. Add the Honey, Ginger, Balsamic Vinegar, Roasted Garlic, Avocado oil, the Korean BBQ spice blend, the Kimchi brine, and the avocado to a blender. Blend and viola, you have one of the most delicious sauces ever.
  11. Serve the summer rolls either whole or cut in half with a bit of dipping sauce on the side

Peace, Love and Probiotics,

Kaitlynn Fenley

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