Make Yummy Summer Rolls and More With These Recipes by a Top Teen Chef

Food brings people together—and no one knows that better than 16-year-old chef Jordan Weber.

Inspired by her food-loving family, she's been cooking since she was 6 and creating her own recipes since she was 8. Today, she teaches cooking to kids, speaks on food education at schools and runs her own blog, Teen Chef Jordan.

Teen Chef Jordan Weber

(courtesy of Jordan Weber)

We asked Jordan to share a few of her all-time favorite personal recipes—two savory after-school snacks and one festive treat—so you can try making them yourself at home.

"I really enjoy creating and cooking healthy recipes that are tasty, too," Jordan told Sweety High. "Preparing and eating a dish that not only tastes good, but that I also know is good for me is a great feeling."

Follow along with the recipes below, and remember that any time knives or heat are involved in a recipe, make sure to have an adult around just in case!

Vietnamese Summer Rolls With Spicy Peanut Dipping Sauce

Makes 8-9 rolls

Jordan Weber's Vietnamese summer rolls with spiny peanut sauce

(courtesy of Jordan Weber)

"After having this dish at numerous restaurants, I had to try making it myself!" Jordan said. "I love making them with family and friends—just make a plate with an assortment of vegetables and rice noodles alongside rice paper and everyone can make a roll with their favorite ingredients. You can find rice noodles and rice paper in the Asian aisle at most grocery stores."



  • 8-9 round sheets of rice paper
  • 2 sliced bell peppers ("I used red and yellow")
  • 2 carrots, sliced into long strips
  • ½ cucumber, cut into long strips
  • ¼ cup fresh mint leaves
  • ¼ cup fresh basil leaves
  • 4 oz. dry rice vermicelli noodles
  • 2 teaspoons sesame oil
  • 1 tablespoon rice vinegar


  • ½ cup creamy peanut butter
  • Juice of 1 lime
  • 1 teaspoon fresh grated ginger
  • 1 garlic clove, minced
  • ½ tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons water
  • 2 tablespoons honey
  • ¼ teaspoon red pepper flakes



Place the rice vermicelli noodles in a large heat-proof bowl and cook/soak according to package directions. Drain and toss with one tablespoon rice vinegar and two teaspoons sesame oil. Set aside.

One by one, place a rice paper round in warm water for 30 seconds (or according to the package directions) and place on a plate or on the counter. Add roughly ¼ to ½ cup of the noodles, vegetables, mint and basil leaves. Fold the sides of the rice paper and roll as you would a burrito. Repeat with the remaining rice paper, noodles and vegetables.


Whisk together all the ingredients. If you would like the sauce to have a thinner consistency, add in more water. Serve with the summer rolls. If you have leftover sauce and vegetables, they are great eaten together. Enjoy!


Mediterranean Wraps

Makes 4 wraps

Jordan Weber's mediterranean wrap

(courtesy of Jordan Weber)

"This is one of the first meals I learned to make!" Jordan said. "My dad's family is Lebanese, so I grew up making a lot of dishes from Lebanon's cuisine. The wrap combines hummus (a chickpea dip and spread) and tabbouleh (a salad of parsley, tomatoes and bulgur). This wrap is super colorful and perfect for school lunches."



  • 1 15 oz. can chickpeas, rinsed and drained
  • 2 cloves garlic, peeled
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • 2 tablespoons water
  • Salt to taste


  • 1 bunch parsley, rinse and chopped
  • 1 tomato, deseeded and chopped
  • 3 scallions, chopped
  • 3 tablespoons mint, chopped
  • Juice of ½ lemon
  • ¼ cup bulgur wheat ("Find it in the rice aisle of most grocery stores, or you can substitute cooked quinoa.")
  • 3 tablespoons olive oil
  • Salt to taste


  • Sliced tomato
  • Sliced cucumber
  • 4 multigrain tortillas/flatbreads



Combine all the ingredients in a food processor and pulse until smooth, adding more water to achieve your desired consistency, if necessary.


Place the bulgur in a heatproof bowl. Cover with water, then cover the bowl with a plate or plastic wrap. Let sit for 15 minutes. Drain. In a large bowl, combine the remaining ingredients, then stir in the bulgur. The longer tabouleh sits, the more the flavors blend!


Spread a generous amount of hummus over the wrap. Top with tabouleh and tomato and cucumber slices. Roll up, and enjoy!


Gingerbread Pancakes

Makes about 12 small pancakes

Jordan Weber's gingerbread pancakes

(courtesy of Jordan Weber)

"A few summers ago, while living in Toronto, my family was visiting some relatives of mine at their cottage," Jordan recalled. "We ate at a breakfast restaurant that served the most delicious and fluffy gingerbread spiced pancakes. They were huge and super sweet!"

She added, "After devouring them, I wanted to come home and try to put a healthier spin on them, using a combination of whole wheat flour and all-purpose flour and swapping some of the fat for applesauce!"


  • ¾ cup whole wheat flour
  • ¾ cup white flour
  • 2 tablespoons molasses (Molasses can be difficult to measure, because it's very sticky. Spray your measuring spoon with cooking spray beforehand and the molasses will not stick to the spoon.)
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup applesauce
  • ¾ cups milk or water
  • Cooking spray


In a small bowl, combine the applesauce, water or milk, molasses, vanilla extract and brown sugar.

In a large bowl, whisk together the flours, salt, baking soda, baking powder and spices. Make a well in the center and pour in the wet ingredients.

Whisk the wet ingredients into the dry. Be careful not to over-mix—it is okay if there are a few lumps.

Heat a large skillet over medium-high heat and spray with cooking spray. Pour ¼ cup batter onto the hot skillet. Flip when bubbles begin to appear on the surface, after about two minutes, then flip and cook another minute until golden brown. Transfer to a place and repeat with the remaining batter. 

Serve immediately with maple syrup and butter, if you like.


Totally inspired by people who turn their love of food into a career? Click HERE to read our interview with the founder of Sprinkles Cupcakes.