Paleo Vegetable Spring Rolls

Fresh, vibrant, and packed with flavor, these Paleo Vegetable Spring Rolls are a healthy, no-cook option perfect for light lunches, appetizers, or snacks. Wrapped in crisp butter lettuce instead of traditional rice paper, these spring rolls are completely grain-free and loaded with a rainbow of nutrient-dense vegetables, including julienned carrots, cucumber, red bell pepper, purple cabbage, and creamy avocado. Fresh cilantro and mint add a burst of herbaceous flavor, while a luscious almond butter dipping sauce—seasoned with coconut aminos, lime juice, ginger, and garlic—takes these rolls to the next level. Quick and easy to assemble in just 20 minutes, this recipe is ideal for meal prepping or serving as a fun, handheld dish for your next gathering. Perfect for those following a paleo lifestyle or anyone craving a wholesome, colorful bite!

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

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

Directions

Step 1

Start by washing and drying all the vegetables and butter lettuce leaves thoroughly.

Step 2

Prepare the vegetables: julienne the carrots, cucumber, and red bell pepper; shred the purple cabbage; and slice the avocado thinly.

Step 3

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.

Step 4

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.

Step 5

Add a small sprinkling of cilantro and mint leaves on top of the veggies.

Step 6

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.

Step 7

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.

Step 8

Serve the spring rolls immediately with the dipping sauce on the side. Enjoy!

Nutrition Facts

Serving size	(960.7g)

Amount per serving	% Daily Value*
Calories	889.3

Total Fat 59.4g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 708.7mg	0%
Total Carbohydrate 73.2g	0%
Dietary Fiber 31.7g	0%
Total Sugars 30.4g
Protein 26.4g	0%

Vitamin D 0IU	0%
Calcium 565.2mg	0%
Iron 12.1mg	0%
Potassium 3063.8mg	0%

*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.

Source of Calories

Fat: 57.3%

Protein: 11.3%

Carbs: 31.4%