Traditional Vietnamese spring rolls may taste great, but they aren’t the best choice for those trying to cut back on carbohydrates. While other versions of this classic Asian-inspired appetizer typically contain rice vermicelli noodles, these gluten-free summer salad rolls take things in a different direction than your local Thai or Vietnamese restaurant.
…By the time you’re done slicing and carefully arranging your veggies in rice paper rolls, you’ll be left with beautiful little bundles of nutrient-dense freshness waiting to be dunked in a delectable dipping sauce that doesn’t contain a single drop of peanut butter!
Before you break out your spring roll wrappers, though, you’ll need to set aside some prep time to get the remaining ingredients ready to go. Begin by pulling out a clean cutting board and sharpening your best chef’s knife. After all, a dull blade won’t help you achieve perfectly julienned carrots, cucumbers, peppers and radishes.
The key to creating summer rolls that look and taste sensational is patience. Take whatever total time you need to prepare the lettuce leaves and other veggies for assembly. Let your rice paper wrappers soak in a large bowl of warm water for at least 20 seconds before you drain off any excess water. And during the wrapping and rolling process, don’t get frustrated if things don’t go smoothly the first time. Once you get the hang of it, you’ll be surprised at how quickly you can turn a collection of fresh ingredients into an impressive-looking package of flavors and textures.
Of course, you can’t eat summer salad rolls without an amazing sauce. This recipe relies on sriracha chili sauce for heat, while Bulletproof C8 and C10 MCT Oil and roasted almond butter add quality fats. A sprinkling of fresh mint or fresh cilantro can make your dipping sauce taste even more divine, while giving the dish a visual boost, too.
Summer Salad Rolls
Start to Finish: 20
- 1 cup torn butter lettuce (with ribs removed) or spinach leaves
- 1 medium carrot, cut into thin matchsticks
- 1 cucumber, cut into thinly sliced rounds or thin matchsticks
- 1/2 red pepper, sliced into thin matchsticks
- 2 radishes, thinly sliced into small matchsticks
- 3 avocados, flesh thinly sliced
- 1/2 cup roughly chopped fresh cilantro
- 8 sheets rice paper (spring roll wrappers)
- Optional: Pre-cooked or roasted chicken, cut into thin strips
- 1/3 cup roasted almond butter (use crunchy version for added texture)
- 2-3 Tbsp. coconut aminos
- 2 Tbsp. Bulletproof MCT Oil
- 2-4 Tbsp. Bulletproof-friendly sriracha chili sauce
- Fill a large shallow dish or bowl with a few inches of warm water. Fold a lint-free tea towel in half, place it next to the dish or bowl and make sure your prepared fillings are within reach.
- Put green onion, cilantro and mint in a small bowl and stir together.
- Place one rice paper in the water and let it rest for about 20 seconds before laying it flat on the tea towel.
- Leaving about one inch of open rice paper around the edges, cover the lower third of the paper with two pieces of the thinly sliced cucumber rounds or pieces of butter lettuce or spinach, followed by a small handful of each of the veggies, herbs and avocado on top. (Feel free to add chicken if it aligns with your diet.)
- Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would when making a burrito. Then, roll it all up!
- Repeat with the remaining ingredients. You can make more than eight rolls if you have extra ingredients left over.
- Finish this dish by whisking together all of the dipping sauce ingredients in a small bowl until combined. Add more sriracha chili sauce or coconut aminos to taste, if desired.
- Serve these summer salad rolls whole or sliced in half on the diagonal with a sharp chef’s knife. Either way, they’ll taste absolutely delicious when dunked in the dipping sauce!
Makes: 8 summer salad rolls
Nutritional Information (1 summer salad roll with dipping sauce):
- Calories: 242
- Fat: 11.6g
- Saturated Fat: 3.8g
- Cholesterol: 0mg
- Salt: 134mg
- Carbs: 22g
- Fiber: 2.7g
- Sugar: 4.2g
- Protein: 5.1g
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