Whole30 Vegetable Spring Rolls
Fresh, crisp, and bursting with vibrant flavors, these Whole30 Vegetable Spring Rolls are the perfect light yet satisfying meal or snack. Made with crunchy butter lettuce leaves in place of traditional rice paper, these rolls are not only gluten-free but also compliant with Whole30 guidelines. Packed with julienned carrots, cucumbers, red bell peppers, shredded purple cabbage, creamy avocado, and a refreshing medley of fresh cilantro and mint, every bite is a celebration of wholesome ingredients. Paired with a luscious almond butter dipping sauce infused with coconut aminos, lime, garlic, and ginger, this recipe provides a deliciously healthy twist on a beloved classic. Ready in just 25 minutes, these no-cook spring rolls are ideal for meal prep, a quick lunch, or as a colorful appetizer for your next gathering!
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Recipe Information
Ingredients
- 12 large leaves Butter lettuce leaves
- 1 medium (julienned) Carrot
- 1 medium (julienned) Cucumber
- 1 medium (julienned) Red bell pepper
- 1 cup (shredded) Purple cabbage
- 1 large (sliced) Avocado
- 1 cup (loosely packed) Fresh cilantro leaves
- 1 cup (loosely packed) Fresh mint leaves
- 0.25 cup Almond butter
- 2 tablespoons Coconut aminos
- 1 tablespoon (freshly squeezed) Lime juice
- 1 clove (minced) Garlic
- 1 teaspoon (grated) Ginger
- 2 tablespoons Water
Instructions
1. Prepare your vegetables by julienning the carrot, cucumber, and red bell pepper. Shred the purple cabbage finely. Slice the avocado into thin slices.
2. Wash and pat dry the butter lettuce leaves. Ensure they are whole and unbroken to use as wraps.
3. Lay one butter lettuce leaf flat on a clean cutting board or plate.
4. Layer a small amount of each vegetable — carrots, cucumber, red bell pepper, cabbage — and an avocado slice in the center of the leaf. Add a few cilantro and mint leaves for freshness.
5. Carefully roll the lettuce leaf around the fillings, tucking in the sides as you go to form a spring roll. Repeat with the remaining lettuce leaves and fillings.
6. To make the dipping sauce, combine almond butter, coconut aminos, lime juice, minced garlic, grated ginger, and water in a small bowl. Whisk until smooth and well-combined. Adjust the consistency with additional water if needed.
7. Serve the spring rolls immediately with the almond butter dipping sauce on the side.
Nutrition Facts
Calories |
1055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 653 mg | 28% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 37.6 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1081 mg | 83% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 4181 mg | 89% | |
*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.
