Seasonal Veggie Spring Rolls with Thai Almond Butter Dipping Sauce

Seasonal Veggie Spring Rolls with Thai Almond Butter Dipping Sauce

These fresh little spring rolls are super delicious and refreshing - a great warm weather treat that full of nutrients and flavor!
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Course Side Dish
Cuisine Paleo
Servings 2 servings


  • 4 rice paper wraps made pliable according to packages instructions
  • 1 medium watermelon radish or large regular radish sliced thin
  • 1 cup butter lettuce shredded
  • 1 small bunch cilantro washed and loosely chopped
  • 1/2 cup shredded carrots
  • 1 small cucumber peeled and julienned
  • 1/2 cup bean sprouts
  • 1 tablespoon almond butter
  • 1/4 cup coconut aminos
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon freshly grated ginger
  • 1 teaspoon toasted sesame oil


  • Lay softened rice paper flat. Then layer veggies (radish through bean sprouts) in whichever order you desire.
  • Gently wrap like a burrito - don't worry, it usually takes a few tries till you can get one that looks somewhat decent!
  • In a small bowl, whisk together remaining ingredients (almond butter through sesame oil).
  • Serve spring rolls with sauce and enjoy!


Feel free to add more veggies or swap out some we listed for others you prefer! You can add zucchini, avocado, beets, spinach - whatever your heart desires!!
Tried this recipe?Let us know how it was!

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