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Week of 3/16/26

[Leftover] Teriyaki Meatball Summer Rolls
with sesame snap peas

Active: 40 Total: 40
Original GF Paleo Vegetarian
[Leftover] Teriyaki Meatball Summer Rolls

Summer rolls are a fun way to turn leftovers into an entirely new meal. With meatballs and sauce made ahead on Monday, these don't require any cooking at all. Feel free to include any leftover roasted vegetables from Monday's meal, too (although you may wish to chop them smaller here).
Smarts: If this is your first time making summer rolls, be sure to give yourself some extra time and watch the video linked in the recipe below. It takes a bit of practice, but once you get the hang of it, making these fresh rolls is a lot of fun.

Dependency
Sheet Pan Teriyaki Meatballs
Tags
Minimal Heat Required, Dependent Meal Pairs
Proteins
Ground meat
Cuisines
Asian - Japanese
Save recipe
13

Ingredients

Metric
Servings:
4
Teriyaki Meatball Summer Rolls:
  • Teriyaki Pork Meatballs (leftover from Monday) - ~16 to 20 , sliced
  • Carrots - 8 oz , shredded (look for pre-shredded to save time)
  • Cucumbers - 8 oz , sliced into thin matchsticks
  • Avocados - 1 , thinly sliced
  • Teriyaki Sauce (leftover from Monday) - ~1 cup
  • Rice papers - 16 (look for these in the ethnic aisle)
Sesame Snap Peas:
  • Snap peas - 16 oz , trimmed
  • Oil, cooking - 1 Tbsp
  • Garlic powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Oil, toasted sesame - 1 tsp
  • Sesame seeds, white - 1/2 tsp

Prep

  1. Meatballs - Slice meatballs. (Can be done up to 5 days ahead)

  2. Carrots / Snap peas - Shred carrots if not using pre-shredded. Trim snap peas. Store each separately. (Can be done up to 5 days ahead)

  3. Cucumbers / Avocados - Prep as directed.

  4. Teriyaki sauce - Heat teriyaki sauce in the microwave until just warm and give it a stir.

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Make

  1. Warm the meatballs until just heated through.

  2. Set out all ingredients for filling the rolls - meatballs, carrots, cucumbers, and avocados.

  3. Fill a frying pan with about 1 1/2” / 3.75 cm of water. Heat water over medium-low heat until warm - it shouldn't be so hot that you can’t touch it.

  4. Dip rice paper into warm water and rotate through water (check out this video to see how we keep the rice paper from sticking).

  5. Place rice paper onto a clean counter or cutting board. Do 4 at a time and then assemble 4 rolls.

  6. To assemble rolls, layer meatball slices, carrots, cucumbers, and avocados in a strip along the edge of the rice papers closest to you. Don’t overfill or the paper will break. Fold rice paper over the filling from the bottom up. Then fold sides over. Roll as tightly as possible (Again, check out this video for tips).

  7. Set finished rolls onto a clean serving plate and repeat until all the filling has been used.

  8. Heat a wok or large saute pan with cooking oil over medium-high heat. Add snap peas to heated oil and stir fry until peas are bright green and beginning to brown in spots, 2 to 3 minutes. Toss with garlic powder, salt, and sesame oil and cook for about 1 minute more. Remove from heat and sprinkle with sesame seeds.

  9. Serve summer rolls with snap peas on the side and teriyaki sauce for dipping. Enjoy!

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