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Vietnamese Spring Rolls

Vietnamese spring rolls popping with fresh notes of basil and mint. A luscious sliver of avocado. The refreshing crunch of cucumber and carrot.

Vietnamese Spring Rolls - Real Plans

Vietnamese spring rolls popping with fresh notes of basil and mint. A luscious sliver of avocado. The refreshing crunch of cucumber and carrot. And all the nutrient-dense brininess you can pull from perfectly cooked shrimp.

Sounds too good to be true? With a lettuce cup or paleo wraps, you can skip the rice paper and dip these sweet spring rolls in a dish of coconut aminos – maybe with a splash of Red Boat fish sauce.

Pair your Vietnamese spring rolls with Thai Coconut Soup (AIP) for some seriously delicious and mouth-watering Asian fusion.

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Vietnamese Spring Rolls

  • 20m
  • 30m
  • 50m

Ingredients

  • 12 large shrimp
  • 4 oz kelp noodles, (Sea Tangle)
  • 1 carrot
  • 1/2 cucumber
  • 1 large avocado
  • 1/2 c mint leaves
  • 1/2 c cilantro
  • 1/2 c fresh basil
  • 1 bunch fresh chives
  • 2 tbsp. coconut oil
  • 1 head butter lettuce, or Julian Bakery Paleo Wraps
  • coarse sea salt, to taste
  • coconut aminos, for dipping

Instructions

  1. Bring a large saucepan filled halfway with water to a boil with a generous pinch of sea salt.
  2. Devein the shrimp, then drop into the water with heads and tails on.
  3. Boil until a few start floating to the top (about 5-7 minutes): Do not overcook or shrimp will be rubbery.
  4. Drain the shrimp in a colander, then submerge in an ice bath to stop the cooking process.
  5. Remove shells and tails, then slice shrimp in half, lengthwise.
  6. To prepare the noodles: Boil kelp noodles for 2 minutes, then drain and cut into two inch pieces.
  7. Peel carrot and cucumber and slice with a mandoline slicer or use a sharp knife to cut as thinly as possible into long matchsticks. Peel and pit avocado; cut into thin slices. Chop the herbs.
  8. If using lettuce: Place a pinch each of noodles, carrot, cucumber, mint, cilantro, basil, chives, a single row of avocado, and a single row of shrimp onto the center of the wrap. Fold in half like a taco and enjoy.
  9. If using paleo wraps: Warm coconut oil over low to medium heat in a saucepan large enough to fit the wraps. Dip each paleo wrap into coconut oil until pliable, 5 to 10 seconds, and pat dry on a clean kitchen towel.
  10. Immediately place a pinch each of noodles, carrot, cucumber, mint, cilantro, basil, chives, a single row of avocado, and a single row of shrimp onto the center of the wrap. Fold bottom then sides of wrap over filling; roll into a cylinder.
  11. Serve with coconut aminos for dipping.

Nutrition

  • 4
  • 1
  • 392
  • 22g
  • 32g
  • 8g
  • 18g
  • 7g
  • 163mg
  • 2g
  • 817mg
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