Paleo Fresh Rice Paper Rolls
Light, flavorful, and packed with wholesome ingredients, these Paleo Fresh Rice Paper Rolls are a healthy and satisfying twist on a classic dish. Perfect for a refreshing appetizer or a light meal, this recipe features tender, skillet-seared chicken breast paired with crisp julienned vegetables like carrots, cucumber, and red bell peppers, all wrapped in delicate rice paper sheets with a burst of fresh herbs like mint and cilantro. The star of the show? A creamy, tangy almond butter dipping sauce made with coconut aminos, lime juice, and a hint of garlic and ginger—it's the perfect complement to these nutrient-rich rolls! Gluten-free, paleo-friendly, and ready in just 45 minutes, this dish is ideal for meal-prepping or impressing guests with a vibrant, hand-held delight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 sheets Rice paper sheets
- 1 lb Chicken breast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 large Carrot
- 1 large Cucumber
- 1 large Red bell pepper
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro
- 12 leaves Lettuce leaves
- 0.5 cup Almond butter
- 2 tablespoons Coconut aminos
- 1 tablespoon Lime juice
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ginger powder
- 2 tablespoons Water
Instructions
Season the chicken breast with salt and black pepper.
Heat olive oil in a skillet over medium heat. Add the chicken breast and cook for 6-7 minutes on each side until fully cooked. Remove from heat and allow to cool slightly before slicing thinly.
Julienne the carrots, cucumber, and red bell pepper into thin strips.
To prepare the almond butter dipping sauce, whisk together almond butter, coconut aminos, lime juice, garlic powder, ginger powder, and water until smooth. Adjust consistency with more water if needed.
Fill a shallow dish with warm water. Dip each rice paper sheet into the water for 5-10 seconds until it starts to soften. Lay on a clean, damp kitchen towel.
Place a lettuce leaf in the center of the rice paper sheet. Add a few slices of chicken, a small handful of julienned vegetables, and some fresh mint and cilantro leaves.
Fold the bottom of the rice paper over the filling, then fold in the sides and roll tightly to close.
Repeat with the remaining ingredients.
Serve the fresh rice paper rolls with the almond butter dipping sauce on the side.
Nutrition Facts
Calories |
3110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3581 mg | 156% | |
| Total Carbohydrate | 365.5 g | 133% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 38.3 g | ||
| Protein | 186.1 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1051 mg | 81% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 4570 mg | 97% | |
*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.
