Maky Rolls

I’m naming these rolls after myself because like me, they were created with no idea how they would turn out. And just like me, they turned out GREAT! Good job, mom and dad. 😘

Originally, I had planned to make sushi rolls with the seaweed sheets. My amazing friend A-Nagey bought me a sushi maker for my bridal shower gift (so clutch) and I love using it. The only problem was I didn’t feel like making sticky rice and I was about two seconds from leaving a Maky-shaped hole in my door and running to Waffle Champion to eat three waffles. THIS IS WHY I MEAL PREP – so Hanger Queen doesn’t make an appearance. Anyway, I ended up just chopping up the veggies, cooking my protein, and going with my gut and loved the final product.


Not pictured here is the protein I used. All I had on hand was frozen shrimp so that’s what I used. Ideally, tuna or salmon would work best. A lean protein with tons of nutrients is the way to go.

Rice wraps are a little feisty. They can be so sticky and annoying but once you get the hang of rolling them, you’ll be solid. They’re usually sold in Asian supermarkets. That’s where I got mine. You can also use seaweed sheets instead if that’s more accessible. For dipping sauce, you know I had to use my sriracha! Another great sauce to use is Trader Joe’s Spicy Peanut Dressing.

This meal is super great for all you Okies trying to finish the summer out without melting. Depending on your lean protein choice, you won’t have to use your oven at all. The majority of the rolls is non-starchy vegetables. Aim to get about 3-5 servings per day of non-starchy vegetables. Examples in this roll include cucumbers, red peppers, lettuce, and shredded carrots. Adding avocado, a monounsaturated fat, will give this recipe nutritious calories to make this a light, healthy, and filling dinner.

A word of advice: don’t go overboard on the dipping sauces. Some sauces are filled with sugar and fat, which can completely negate the health benefits here. Everything in moderation. Ration out the dipping sauce ahead of time instead of pouring it on to each bite (yes, it happens and don’t act like you don’t do it).

Maky Rolls

I encourage you to choose your own combination of vegetables and protein here. As always, this recipe is based on the ingredients used in the photo above. 


  • 1/2 cucumber, peeled and sliced thinly
  • 1 mango, peeled and sliced thinly
  • 1 red pepper, de-seeded and sliced thinly
  • 1 avocado, sliced
  • 1 cup matchstick carrots
  • 1 cup lean protein
  • 8 rice wraps
  • One large bowl filled with water


  1. Dampen one rice paper sheet by dipping it in the bowl full of water. Lay flat on a surface like a plate or a cutting board. 
  2. Layer ingredients on center of rice paper, making sure not to add too many ingredients at once. It will be more difficult to wrap neatly if it is filled too much. 
  3. Fold in the sides of the paper. Then, carefully grab one end of the sheet and fold over the ingredients to create a pocket. Finish by rolling the filled pocket until all the rice paper has been sealed on to itself and a neat roll has been created. 
  4. Repeat steps 1-3 until remaining ingredients have been used up.


Carefully store these rolls by individually wrapping each roll in a wet paper towel. This will prevent the rolls from sticking to each other and tearing when pulled apart. 


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