Low Carb Vegetable Spring Rolls
Elevate your appetizer game with these vibrant Low Carb Vegetable Spring Rolls, a healthy twist on a classic favorite that’s both gluten-free and packed with fresh flavors. Perfect for light meals or party snacks, these spring rolls substitute traditional rice paper with crisp, tender lettuce leaves, making them ideal for those following low-carb or keto diets. Each roll is bursting with colorful veggies like red bell pepper, julienned carrots, shredded purple cabbage, cucumber matchsticks, and creamy avocado, complemented by aromatic fresh mint and cilantro. Paired with a tangy, homemade dipping sauce made from soy sauce or coconut aminos, rice vinegar, sesame oil, garlic, and ginger, these rolls deliver the perfect balance of crunch and zest. Ready in just 20 minutes, this no-cook recipe is effortless to prepare and looks stunning when garnished with toasted sesame seeds. Whether you’re meal prepping or entertaining guests, these fresh, nutritious rolls are sure to impress!
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Recipe Information
Ingredients
- 8 pieces Large lettuce leaves (e.g., butter lettuce or romaine, washed and dried)
- 1 medium Red bell pepper (thinly sliced into strips)
- 1 medium Carrot (julienned)
- 1 medium Cucumber (cut into matchstick pieces)
- 1 cup Purple cabbage (shredded)
- 1 medium Avocado (sliced)
- 16 pieces Fresh mint leaves
- 1 small handful Fresh cilantro leaves
- 3 tablespoons Soy sauce or coconut aminos
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 clove Garlic (minced)
- 0.5 teaspoon Ginger (grated)
- 1 teaspoon Toasted sesame seeds (optional, for garnish)
Instructions
Prepare all vegetables: thinly slice the red bell pepper, julienne the carrot, cut the cucumber into matchstick pieces, and shred the purple cabbage.
Lay a lettuce leaf flat on a clean work surface or cutting board.
Place a small portion of each vegetable—bell pepper, carrot, cucumber, cabbage—near the center of the lettuce leaf.
Add one slice of avocado, 2 fresh mint leaves, and a few cilantro leaves on top of the vegetables.
Tightly roll the lettuce leaf from one end to the other, tucking in the edges as you go to form a neat roll. Repeat with the remaining lettuce leaves and filling ingredients.
In a small bowl, whisk together the soy sauce or coconut aminos, rice vinegar, sesame oil, minced garlic, and grated ginger to make the dipping sauce.
Arrange the spring rolls on a serving platter and sprinkle with toasted sesame seeds if desired.
Serve immediately with the dipping sauce on the side.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 15.6 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2113 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
