Get ready to tantalize your taste buds with a mouthwatering twist on traditional spring rolls that's not just delicious, but also completely Paleo-friendly! These vibrant, fresh spring rolls are a perfect blend of crisp vegetables, succulent protein, and aromatic herbs, wrapped in delicate rice paper and paired with an irresistible peanut sauce that will make your taste buds dance. Whether you're a health-conscious foodie or simply looking for a quick and nutritious meal, these Paleo Spring Rolls are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup red bell pepper, sliced
- 1 cup cooked shrimp or chicken, shredded
- 8 rice paper wrappers
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup peanut butter
- 2 tablespoons coconut aminos
- 1 tablespoon lime juice
- 1 tablespoon sriracha (optional)
Instructions
- Begin by preparing all your ingredients. Shred the carrots, julienne the cucumber, and slice the red bell pepper into thin strips. If using shrimp or chicken, ensure it is cooked and shredded into bite-sized pieces.
- In a mixing bowl, combine the shredded carrots, julienned cucumber, sliced red bell pepper, and cooked shrimp or chicken. Toss gently to mix the ingredients evenly.
- Next, prepare the fresh herbs. Rinse the mint and cilantro leaves under cold water, then pat them dry with a paper towel. Set them aside for later use.
- To make the peanut sauce, in a small bowl, whisk together the peanut butter, coconut aminos, lime juice, and sriracha (if using). Adjust the consistency of the sauce by adding a little water if it’s too thick, and mix until smooth.
- Fill a shallow dish or a large plate with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, or until it becomes pliable. Carefully remove it from the water and lay it flat on a clean surface.
- On the lower third of the rice paper wrapper, place a small amount of the vegetable and protein mixture. Add a few mint and cilantro leaves on top of the filling.
- To roll the spring roll, fold the bottom of the wrapper over the filling, then fold in the sides, and continue rolling tightly until the entire spring roll is sealed. Repeat this process with the remaining rice paper wrappers and filling.
- Once all the spring rolls are assembled, arrange them on a serving platter. Serve with the peanut sauce on the side for dipping.
- Enjoy your Paleo Spring Rolls with Peanut Sauce as a fresh and healthy meal or appetizer!
Tips
- Rice Paper Perfection: Dip the rice paper in warm water for just 10-15 seconds. Too long, and it becomes mushy; too short, and it won't be pliable.
- Keep It Tight: When rolling, ensure you fold and roll tightly to prevent the filling from falling out. Think of it like wrapping a delicate gift!
- Prep Ahead: Chop all your vegetables and cook your protein beforehand to make assembly quick and smooth.
- Sauce Consistency Matters: If your peanut sauce is too thick, add a little water to thin it out. You want a dippable consistency that coats the spring rolls beautifully.
- Customize Your Filling: Feel free to swap proteins or add different vegetables based on your preference or what's in your fridge.
- Keep Them Fresh: If not serving immediately, cover the spring rolls with a damp paper towel to prevent them from drying out.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 20g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 100mg
