Whole30 Fresh Summer Rolls
Elevate your summertime snacking with these vibrant and healthy Whole30 Fresh Summer Rolls! Packed with crisp, julienned veggies like carrots, cucumbers, and red bell peppers, paired with succulent shrimp, creamy avocado, and fresh herbs like mint and cilantro, these rolls are a refreshing, no-cook option that's perfect for clean eating. Wrapped in large lettuce leaves instead of traditional rice paper, they’re completely grain-free, paleo-friendly, and Whole30-compliant. To top it all off, these colorful rolls are served with a dreamy almond butter dipping sauce infused with ginger, garlic, lime, and coconut aminos for an irresistible savory-sweet finish. Ready in just 30 minutes, they make an ideal light lunch, appetizer, or party snack, bursting with flavor and bursting with goodness.
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Recipe Information
Ingredients
- 12 pieces large lettuce leaves (such as butter or green leaf)
- 1 pound cooked shrimp, peeled and deveined
- 1 large carrot, julienned
- 1 medium cucumber, julienned
- 1 medium red bell pepper, julienned
- 0.5 cup fresh cilantro leaves
- 0.5 cup fresh mint leaves
- 0.5 cup purple cabbage, thinly sliced
- 1 large ripe avocado, sliced
- 0.5 cup almond butter
- 2 tablespoons coconut aminos
- 2 tablespoons fresh lime juice
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- 2 tablespoons water
Instructions
Rinse the lettuce leaves, pat them dry, and set aside.
Slice the cooked shrimp in half lengthwise if not already done.
Prepare all the veggies: julienne the carrot, cucumber, and red bell pepper, thinly slice the purple cabbage, and finely slice the avocado.
Lay a lettuce leaf flat on a clean surface, vein-side up. Place 2-3 shrimp halves near the end of the leaf.
Layer a few slices of carrot, cucumber, bell pepper, a sprinkle of purple cabbage, cilantro, mint, and a slice of avocado on top of the shrimp.
Carefully roll the lettuce leaf over the filling, tucking in the sides as you go, similar to rolling a burrito.
Repeat the process for remaining rolls until all ingredients are used.
To make the dipping sauce, combine almond butter, coconut aminos, lime juice, grated ginger, minced garlic, and water in a small bowl. Mix until smooth. Add more water if needed to achieve your desired consistency.
Serve the summer rolls with the almond butter dipping sauce on the side.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 33.9 g | ||
| Protein | 154.3 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1171 mg | 90% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 5346 mg | 114% | |
*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.
