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Summery cold rolls

A cool summer appetizer that will be the creative highlight of your next backyard barbecue party.



For the cold rolls:

  • 125 grams dry soba noodles (around half a package)
  • 12 sheets rice paper wrappers
  • 1 cup nectarine, thinly sliced
  • 6 leaves green or red leaf lettuce, cut in half down the spine
  • 1 cup mango, cut into matchsticks
  • 2 cups cucumber, cut into 10 centimeter matchsticks
  • 1 cup carrot, cut into 10 centimeter matchsticks
  • 2 cups bean sprouts
  • 1/4 - 1/2 cup finely chopped mint
  • 1/4 - 1/2 cup finely chopped cilantro

For the dipping sauce:

  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 2 tablespoons sriracha
  • 1 1/2 teaspoons sesame oil
  • 2 tablespoons sugar
  • 1 teaspoon dried ginger


  1. Fill a medium pot with water and set over high heat to boil.  Once boiling, cook the soba noodles according to the package directions until al dente and drain.  Allow the soba noodles to cool while you prepare the rest of your ingredients for the cold rolls.
  2. When all of the vegetables, fruits, and herbs are prepared and the noodles are cool to the touch, fill a large wide bowl with very warm water and set out a large cutting board to assemble to cold rolls on.  Dip one rice paper wrapper into the water until it softens then lay it down flat onto your work surface.  Lay a line of sliced nectarines down the middle, leaving room at the top and bottom for rolling, and top with a half leaf of lettuce.  Following the line you made with the nectarines, lay some soba noodles, mango, cucumber, carrot, and sprouts on top and sprinkle with some mint and cilantro. 
  3. Roll the cold roll up kind of like a burrito by folding in the top and bottom then rolling tightly from one side to the other.
  4. Continue assembling until all of the filling and wrappers are used up and store in an airtight container.
  5. To make the cold roll dipping sauce, combine the soy sauce, rice wine vinegar, srirach, sesame oil, sugar, and ginger in a small bowl or resealable container and whisk well to combine.  If you’d rather, you can also use just plain old hoisin and srirach for dipping.

Featured on the show: Takenaka Double Bento Box,  $45 at Indigo  |  Takenaka Single Bento Box, $38 at Indigo  |  Flamingo Insulated Cooler Tote $19.99 at Avon Canada

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