Join Real Plans today!

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.

Save

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
Ready to Sign Up?
Join Real Plans

Sign Up for Real Plans
Save $96 with our annual plan!

Use our meal planning app to save about $50 a week in groceries. That’s $200 each month, plus less stress since you'll have a plan. Pick your preferred payment option to get started right now.

10 day money back guarantee with Whole30 plans and 30 day money back guarantee for all other plans. Subscriptions renew until canceled. Cancel any time. All prices in USD.