Whole30 Fresh Vegetable Spring Rolls
Experience the vibrant and wholesome flavors of **Whole30 Fresh Vegetable Spring Rolls**, a nutrient-packed, gluten-free recipe perfect for light lunches, party appetizers, or healthy snacking. These colorful spring rolls feature crisp julienned vegetables—red bell pepper, cucumber, carrot, and red cabbage—paired with creamy avocado and fragrant fresh herbs like cilantro and mint, all wrapped snugly in softened rice paper wrappers. No cooking required, making them an effortless 30-minute creation that’s as fun to prepare as they are to eat. Complemented by a rich, savory almond butter dipping sauce infused with garlic, lime juice, and coconut aminos, this dish is as indulgent as it is clean. Whether you’re embracing the Whole30 lifestyle or simply looking for fresh, refreshing recipes, these spring rolls deliver on flavor and nutrition, making them a show-stopping addition to your healthy recipe collection.
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Recipe Information
Ingredients
- 8 sheets rice paper wrappers
- 1 large red bell pepper
- 1 medium cucumber
- 1 large carrot
- 1 medium avocado
- 0.25 head red cabbage
- 0.5 cup fresh cilantro
- 0.5 cup fresh mint
- 0.25 cup almond butter
- 2 tablespoons coconut aminos
- 1 tablespoon lime juice
- 1 clove garlic
- 2 tablespoons water
Instructions
Start by preparing your vegetables: Julienne the red bell pepper, cucumber, and carrot into thin strips.
Thinly slice the red cabbage and the avocado.
Wash and pat dry the fresh cilantro and mint leaves.
Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for about 15-20 seconds, until it softens. Then place it on a flat surface such as a cutting board.
Arrange a few strips of red bell pepper, cucumber, and carrot horizontally across the middle of the softened rice paper.
Add a few slices of avocado and a small amount of sliced cabbage.
Place a few cilantro and mint leaves on top of the vegetables.
Fold the sides of the rice paper over the filling, then tightly roll it from the bottom to the top to enclose the filling completely.
Repeat steps 4-8 with the remaining rice paper wrappers and ingredients.
To make the dipping sauce, mince the garlic clove, then combine almond butter, coconut aminos, lime juice, minced garlic, and water in a small bowl. Stir well until the mixture is smooth. Adjust the consistency with a little more water if needed.
Serve the spring rolls with the almond dipping sauce on the side.
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 715 mg | 31% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 31.1 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2709 mg | 58% | |
*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.
