Let me introduce: The summerroll, lighter and green version of the springroll! I often call it the cool big sister of little springroll.
Everytime I feel I might have a cold or low energy, I get help by raw green vegetables and leaves to make me feel alive and balanced again! But sometimes I want more than just a green juice or salad, or how for a little change for your dinners which you share with your loved ones and turn them a tad more green!
Enter Summerroll – wrapped in green, green inside and green ontop! Still, its flavor and looks is definitely not boring or reminds us of medicine at all! And yet, they are little nutritional powerhouses of vitamines, minerals and herbs uniquely synergised!
Instead of fried dough, I used red beet greens. Their health benefits are of a much higher value than the beet itself. Rich in vitamines B,C,K, iron, beta-carotene, chlorophyll, calcium and magnesium. The antioxidant Vitamin A plays a huge role by strengthening our immnue-systems and supporting our body to build antibodies!
The summerrolls are filled with green seasonal veggies. Green asparagus, artichoke, snow peas, parsley, avocado and fennel. Green asparagus, parsley, avocados and even peanuts contain the protein glutathine, which is essential for our metabolism and important for the immune system. It helps fighting off free-radicals and regulates detox process!
Pretty impressing right? Truly tasty and fresh too by the way!
It’s easy and real fun to eat healthy through this recipe, especially when you prepare it with others. Let yourself inspire by the summer’s dazzling array or your favourite salads and turn them into little crispy summerrolls! & e n j o y!


6 big beet greens leaves
1/2 cup quinoa
1 fennel bulb
1 spring onion
1/2 avocado
1 artichocke
6 green asparagus spears
one handful of snow peas
one handful fresh parsley
one handful fresh sprouts

For the sauce
1/2 cup peanut butter ( unsalted, unsweetened)
4 tbsp tamari soya sauce
2 tbsp maple syrup
1-2 tbsp water
1 garlic clove, small
one handful fresh parsley
1/2 tsp freshly cracked black pepper

Bend open the leaves of the artichoke and wash inner and outside. Break off the stem remove the dry outer leaves aswell as the top bud. Place it in salted boiling water for 30 min. Add asparagus and snow peas in the last 5 minutes. Prior to that you wash the sparagus thoroughly and cut off one third of the bottom, remove the tips of the snow peas on both ends.
Wash the quinoa with hot water, strain and cook it (simmer) in twice the amount of water for about 20 minutes.
Prepare the sauce by chopping the garlic and parsley very tiny, mix it with the peanut butter, tamari, syrup, water and pepper in a bowl. Cut avocado, fennel, spring onion and the inside of the artichoke into slender straps. Take a beet leaf and fill it with the prepared ingredients crosswise. Finally, you roll the leaf and drizzle it with sauce. Repeat this and vary the ingredients or amounts, according to taste!

Auf Deutsch zu Lesen/ read the recipe in german, head over to makeyourselfmove

Let’s roll! Go and make your very own summerrolls and share them with me and everybody by using the hashtag #heartysummerrolls to let us take part and inspire one another!

Greeny love,


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  1. Ich habe gerade deinen Blog entdeckt & muss sagen: sehr schöne Fotos und klasse Rezepte, mal was anderes 🙂
    Und dann hab ich auf deiner “About” Seite entdeckt, dass du aus Köln kommst…sehr cool! Ich komm aus Krefeld, studier aber leider gaaaanz woanders.
    Also, ich schicke dir ganz herzliche Grüße in mein geliebtes NRW 🙂

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