Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
Crispy fresh lettuce wrapped veggie spring rolls with creamy almond dip are a light, healthy appetizer that’s better than takeout. After making these many times, I’ve discovered the trick to keeping them crispy is to pat the lettuce dry and not overfill the wraps. If you love recipes like this, you’ll also enjoy Try these Dr Pepper Brownies for dessert! and Pair these with this Easy Keto Grilled Halloumi and Watermelon Summer Salad..
Why This Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip Is Pure Comfort
- Light and refreshing
- Crispy lettuce wrappers
- Creamy almond dip
- Easy to make
What You'll Need for Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Lettuce leaves
- Veggie spring roll wrappers
- Assorted vegetables (bell peppers, carrots, cabbage, etc.)
- Almond butter
- Soy sauce
- Rice vinegar
- Salt
- Pepper
- Garlic powder
- Onion powder
- Optional: Sesame seeds
- Optional: Chopped green onions
📝 Ingredient Notes
- Lettuce leaves: Use crisp, fresh lettuce leaves for the best texture.
🛒 Tools & Equipment I Recommend
- Spring roll wrappers — Make any dish restaurant-worthy. → See on Amazon
- Almond butter — Creamy, rich flavor for dips and sauces. → See on Amazon
How to Make Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
- Prepare vegetables: Thinly slice or shred your choice of vegetables. I like to use a mix of bell peppers, carrots, and cabbage.
- Prepare lettuce: Rinse and pat dry lettuce leaves. Carefully separate them into individual leaves.
- Assemble spring rolls: Lay a spring roll wrapper on a flat surface. Place a lettuce leaf on top, then add a small amount of your veggie mixture. Fold the wrapper over the filling, then roll tightly. Seal with a bit of water.
- Cook spring rolls: Heat a small amount of oil in a large skillet over medium heat. Add spring rolls and cook until golden brown and crispy, about 2-3 minutes per side.
- Prepare almond dip: In a small bowl, mix almond butter, soy sauce, rice vinegar, and a pinch of salt and pepper. Add water, one tablespoon at a time, until desired consistency is reached.
Cook's Tips for Perfect Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
- Common mistake and fix: Don't overfill the spring rolls. This can make them difficult to roll and can lead to soggy wrappers.
- Pro tip: For a gluten-free option, use rice paper wrappers instead of traditional spring roll wrappers.
- Pro tip: To make these ahead, prepare the filling and wraps, but don't cook them until ready to serve. Store in the fridge until needed.
Storing & Reheating Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
Short-Term Storage
Store in an airtight container in the fridge. Store leftover spring rolls in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare filling and wraps up to a day ahead. Cook just before serving.
Freezing Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: To make these vegan, use tamari instead of soy sauce.
- Best substitution: You can use store-bought almond dip or hummus instead of making your own.
- Make-ahead: See storage notes above.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your spring rolls are soggy, try patting the lettuce dry and not overfilling the wraps.
Want to level up this recipe?
Spring roll pan — Easy to clean and perfect for cooking multiple spring rolls at once. → Check price on Amazon
Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
Ingredients
Main Ingredients
- Lettuce leaves
- Veggie spring roll wrappers
- Assorted vegetables (bell peppers, carrots, cabbage, etc.)
- Almond butter
- Soy sauce
- Rice vinegar
Seasonings
- Salt
- Pepper
- Garlic powder
- Onion powder
Optional Toppings
- Sesame seeds
- Chopped green onions
Instructions
- Prepare vegetables: Thinly slice or shred your choice of vegetables. I like to use a mix of bell peppers, carrots, and cabbage.
- Prepare lettuce: Rinse and pat dry lettuce leaves. Carefully separate them into individual leaves.
- Assemble spring rolls: Lay a spring roll wrapper on a flat surface. Place a lettuce leaf on top, then add a small amount of your veggie mixture. Fold the wrapper over the filling, then roll tightly. Seal with a bit of water.
- Cook spring rolls: Heat a small amount of oil in a large skillet over medium heat. Add spring rolls and cook until golden brown and crispy, about 2-3 minutes per side.
- Prepare almond dip: In a small bowl, mix almond butter, soy sauce, rice vinegar, and a pinch of salt and pepper. Add water, one tablespoon at a time, until desired consistency is reached.
Notes
- Chef tip: To make these vegan, use tamari instead of soy sauce.
- Best substitution: You can use store-bought almond dip or hummus instead of making your own.
- Make-ahead: See storage notes above.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your spring rolls are soggy, try patting the lettuce dry and not overfilling the wraps.
Storage
- Fridge: Store leftover spring rolls in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare filling and wraps up to a day ahead. Cook just before serving.
Nutrition Per Serving
- Calories: 150
- Protein: 5g
- Fat: 8g
- Carbs: 18g
- Fiber: 4g
- Sugar: 4g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip FAQs
Yes, you can prepare the filling and wraps up to a day ahead. Cook just before serving.
This can happen if the lettuce is not patted dry or if the wraps are overfilled. Try again with patted dry lettuce and less filling.
Not recommended for freezing. The wrappers can become soggy when thawed.
Yes, cook at 375°F for 5-7 minutes, flipping halfway through.
You can use tahini or peanut butter as a substitute.
A Warm Final Note
I can’t wait for you to try Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
