Paleo Vegetable Spring Rolls
Light, refreshing, and entirely grain-free, these Paleo Vegetable Spring Rolls are a vibrant twist on the classic spring roll, perfect for clean-eating enthusiasts. Crisp butter lettuce leaves replace traditional rice paper, encasing a rainbow of fresh vegetables like julienned carrots, cucumber, bell pepper, and shredded purple cabbage, with creamy avocado slices for added richness. Fresh herbs like cilantro and mint lend a fragrant, mouthwatering touch, while a quick and easy almond butter dipping sauce packed with coconut aminos, lime juice, ginger, and garlic ties it all together. Ready in just 20 minutes with zero cooking required, these gluten-free, dairy-free, and paleo-friendly spring rolls make for a healthy appetizer, snack, or even a light meal.
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Recipe Information
Ingredients
- 12 pieces Butter lettuce leaves
- 2 medium Carrots, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, julienned
- 1 cup Purple cabbage, thinly shredded
- 1 medium Avocado, sliced thinly
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Fresh mint leaves
- 0.25 cup Almond butter
- 2 tablespoons Coconut aminos
- 1 tablespoon Fresh lime juice
- 0.5 teaspoon Ginger, grated
- 1 clove Garlic, minced
- 2 tablespoons Water
Instructions
Start by washing and drying all the vegetables and butter lettuce leaves thoroughly.
Prepare the vegetables: julienne the carrots, cucumber, and red bell pepper; shred the purple cabbage; and slice the avocado thinly.
Lay one butter lettuce leaf flat on a clean surface or cutting board. If the leaf is too small or delicate, layer two leaves together for strength.
Arrange a small amount of the prepared vegetables (carrots, cucumber, bell pepper, cabbage) and a slice or two of avocado in the center of the lettuce leaf. Leave space at the edges to make rolling easier.
Add a small sprinkling of cilantro and mint leaves on top of the veggies.
Carefully wrap the edges of the lettuce leaf around the filling, folding in the sides and rolling tightly like a burrito. Repeat with the remaining leaves and ingredients.
To make the dipping sauce, whisk together almond butter, coconut aminos, lime juice, grated ginger, minced garlic, and water in a small bowl until smooth. Adjust the thickness by adding more water if needed.
Serve the spring rolls immediately with the dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 30.4 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 565 mg | 43% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3064 mg | 65% | |
*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.
