What's in Season in July

It’s summertime and there’s no better time than now to keep the oven off and make refreshing meals using seasonal produce. This month, check out our summer rolls recipe, which can be filled with your choice of greens and veggies! It’s perfect with a spicy peanut sauce and delicious for your next lunch or dinner!

Check out our list below to find out which fruits and vegetables are in season (Source: Southland Farmer’s Market Association):

  • Apples
  • Apricots
  • Asparagus
  • Avocados
  • Basil
  • Beans, Green
  • Beets
  • Broccoli
  • Cabbage
  • Carrots
  • Cauliflower
  • Celery
  • Cherries
  • Citrus
  • Grapefruits
  • Lemons
  • Valencia Oranges      
  • Collards
  • Corn
  • Cucumber
  • Eggplant
  • Figs
  • Grapes
  • Kale
  • Kohlrabi
  • Lettuce
  • Melons
  • Mushroom
  • Mustard
  • Nectarines
  • Okra
  • Onion, dry
  • Onion, Green
  • Passion Fruit
  • Peaches
  • Pears
  • Pears, Asian
  • Peas, Black-eyed
  • Peppers
  • Plums
  • Potatoes
  • Raspberries
  • Sapote
  • Spinach
  • Squash, Summer
  • Strawberries
  • Tomatoes
  • Turnips

Are you ready to make Vietnamese summer rolls? In addition to the ingredients listed below, you can also change things up a bit by adding avocado, thinly sliced asian pears,and roasted eggplant!


Summer Rolls

From The Simple Veganista


  • 6 rice papers (preferably the circular sheets)

  • 2-3 medium carrots, cut into matchsticks or 1/4 inch sticks

  • 1/2 cucumber, cut into matchsticks or 1/4 inch sticks

  • 1/2 bell pepper (yellow, red and/or orange), thinly sliced

  • 1/4 red cabbage, thinly sliced

  • greens of choice: leafy lettuce, pea shoots, spring salad mix or micro greens

  • radishes, thinly sliced (optional)

  • 8 oz. organic tofu (firm or extra firm), sliced (optional)

  • mint, small handful of leaves

  • cilantro, small bunch of sprigs

  • basil, small handful leaves

Sweet Chili Sauce (2 servings)

  • 1/4 cup unseasoned rice vinegar

  • 2 tablespoons tamari or soy sauce

  • 2 tablespoons warm water

  • 2 tablespoon maple syrup

  • 1 clove garlic, minced or grated

  • 1 teaspoon red pepper flakes, or to taste

  • juice of 1 lime

Peanut Sauce (2 servings)

  • 3 heaping tablespoons peanut or almond butter

  • 1 tablespoon tamari or soy sauce

  • 2 tablespoon maple syrup

  • 2 tablespoon warm water

  • 1 – 2 tablespoon rice vinegar, optional

  • juice of 1 lime

  • 1 teaspoon red pepper flakes, optional


Mix your dipping sauce together first, let set so the flavors can mingle. It will taste much different after a few minutes. Taste for flavor before serving.

This summer roll direction will be for the open end roll as shown above. For the closed end roll please see the tutorial here.

Fill a large shallow bowl 1/2 way with warm water…a large pie dish works great for the circular rice sheets which is what this recipe will use. Making one roll at a time, dip the rice sheet into the water making sure to get both sides and all edges, no need to let it soak until completely soft. Lay on a flat surface and fold in half, the rounded side will be the top and the flat side the bottom. The paper will still seem a bit stiff but will keep absorbing the water and soften as you layer your veggies. In the center, layer your ingredients…greens, herbs, tofu and veggies. Fold the end corner over the layer of veggies, give a nice tuck and roll.

Serve with choice of dipping sauce.