Paleo Fresh Vegetable Spring Rolls
Delight in the crisp, refreshing flavors of these Paleo Fresh Vegetable Spring Rolls—an easy, no-cook recipe that's as vibrant as it is wholesome. Wrapped in naturally gluten-free coconut wraps, this dish is packed with nutrient-rich ingredients like julienned carrots, cucumbers, and red bell peppers, creamy avocado, and crunchy purple cabbage. Fresh herbs like mint and cilantro add a fragrant burst of flavor, while a creamy, zesty almond butter dipping sauce, infused with lime juice, ginger, and a touch of heat from red pepper flakes, brings everything together. Perfect as an appetizer or light meal, these spring rolls are gluten-free, dairy-free, and paleo-friendly, making them a delicious choice for clean eating enthusiasts. Ready in just 30 minutes, they’re as beautiful to serve as they are satisfying to eat!
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Recipe Information
Ingredients
- 8 pieces Coconut wraps
- 1 large Carrot, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, julienned
- 1 large Avocado, sliced
- 1 cup Purple cabbage, thinly sliced
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 2 stalks Green onion, sliced
- 2 tablespoons Lime juice
- 0.25 cup Almond butter
- 2 tablespoons Coconut aminos
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Red pepper flakes
- 1 tablespoon Water
Instructions
Prepare all vegetables by washing and cutting them as listed: julienne the carrot, cucumber, and red bell pepper, slice the avocado, and thinly slice the purple cabbage.
Lay out a coconut wrap on a clean, flat surface or a large cutting board.
On the edge closest to you, place a small amount of each vegetable: a few pieces of carrot, cucumber, red bell pepper, avocado, a pinch of cabbage, a few mint leaves, cilantro leaves, and a small amount of green onion.
Be sure not to overstuff the wraps, as you need to be able to roll them tightly.
Gently and tightly roll the wrap away from you, tucking the filling in as you go, similar to rolling sushi.
Repeat the process with the remaining wraps and vegetables.
In a small bowl, prepare the dipping sauce by combining almond butter, coconut aminos, lime juice, grated ginger, red pepper flakes, and water. Stir until smooth.
If the sauce is too thick, add more water, one teaspoon at a time, until you reach your desired consistency.
Slice each roll in half on the diagonal for presentation, if desired.
Serve the spring rolls with the dipping sauce on the side.
Nutrition Facts
Calories |
1553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 713 mg | 31% | |
| Total Carbohydrate | 117.2 g | 43% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 39.3 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3880 mg | 83% | |
*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.
