Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip are crispy, light, and healthier than traditional spring rolls. After making this many times, I discovered the trick to keeping them crispy is to pat the lettuce dry and not overcook them. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Spring Celery Apple Juice Recipe for Easy Mornings and Easy Chipotle Corn Salsa Recipe for Summer Snacks.
Why This Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip Is Pure Comfort
- Crispy lettuce wraps with a satisfying crunch
- Creamy almond dip that's better than store-bought
- Healthier alternative to traditional spring rolls
- Ready in just 20 minutes for a quick and easy appetizer
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.
- Large lettuce leaves (romaine or iceberg)
- Assorted vegetables (bell peppers, carrots, cucumber, cabbage)
- Rice paper wrappers
- Almond butter
- Soy sauce (or tamari for gluten-free)
- Rice vinegar
- Honey
- Garlic
- Ginger
- Almond butter
- Soy sauce (or tamari)
- Rice vinegar
- Honey
- Garlic
- Ginger
- Optional: Chopped peanuts
- Optional: Sliced green onions
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Lettuce leaves: Use large leaves for easier rolling.
- Rice paper wrappers: Soak according to package instructions.
🛒 Tools & Equipment I Recommend
- Mandoline Slicer — Ensures even, thin vegetable slices for easier rolling. → See on Amazon
- Food Processor — Quickly chops vegetables and blends almond dip. → See on Amazon
How to Make Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
- Prepare vegetables: Thinly slice or julienne vegetables using a mandoline slicer or sharp knife.
- Soak rice paper wrappers: Soak rice paper wrappers in warm water according to package instructions.
- Assemble spring rolls: Place a lettuce leaf on the wrapper, add a small amount of vegetables, fold in sides, then roll tightly. Repeat with remaining ingredients.
- Cook spring rolls: Lightly oil a pan, place rolls seam-side down, cook until crispy and golden, about 2-3 minutes per side.
- Prepare almond dip: Blend almond butter, soy sauce, rice vinegar, honey, garlic, and ginger until smooth. Add water as needed to reach desired consistency.
Cook's Tips for Perfect Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
- Pro tip: Pat lettuce leaves dry to prevent soggy rolls.
- Common mistake and fix: Overcooking can make rolls soggy. Cook until crispy and golden, about 2-3 minutes per side.
- Pro tip: Use a mandoline slicer for even, thin vegetable slices.
- Pro tip: Make ahead and store in the fridge for up to 3 days.
Storing & Reheating Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Can be made ahead and refrigerated for up to 3 days.
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: For a gluten-free version, use tamari instead of soy sauce.
- Best substitution: Use store-bought almond butter for a quick and easy dip.
- Make-ahead: Can be made ahead and refrigerated for up to 3 days.
- Scaling: This recipe can be easily doubled or tripled for larger gatherings.
- Troubleshooting: If rolls are soggy, try patting lettuce leaves dry and cooking for a shorter time.
Want to level up this recipe?
Wok — Even heat distribution ensures crispy rolls on all sides. → Check price on Amazon
Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
Ingredients
Main Ingredients
- Large lettuce leaves (romaine or iceberg)
- Assorted vegetables (bell peppers, carrots, cucumber, cabbage)
- Rice paper wrappers
- Almond butter
- Soy sauce (or tamari for gluten-free)
- Rice vinegar
- Honey
- Garlic
- Ginger
Seasonings
- Almond butter
- Soy sauce (or tamari)
- Rice vinegar
- Honey
- Garlic
- Ginger
Optional Toppings
- Chopped peanuts
- Sliced green onions
- Crushed red pepper flakes
Instructions
- Prepare vegetables: Thinly slice or julienne vegetables using a mandoline slicer or sharp knife.
- Soak rice paper wrappers: Soak rice paper wrappers in warm water according to package instructions.
- Assemble spring rolls: Place a lettuce leaf on the wrapper, add a small amount of vegetables, fold in sides, then roll tightly. Repeat with remaining ingredients.
- Cook spring rolls: Lightly oil a pan, place rolls seam-side down, cook until crispy and golden, about 2-3 minutes per side.
- Prepare almond dip: Blend almond butter, soy sauce, rice vinegar, honey, garlic, and ginger until smooth. Add water as needed to reach desired consistency.
Notes
- Chef tip: For a gluten-free version, use tamari instead of soy sauce.
- Best substitution: Use store-bought almond butter for a quick and easy dip.
- Make-ahead: Can be made ahead and refrigerated for up to 3 days.
- Scaling: This recipe can be easily doubled or tripled for larger gatherings.
- Troubleshooting: If rolls are soggy, try patting lettuce leaves dry and cooking for a shorter time.
Storage
- Fridge: Store in an airtight container 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: Can be made ahead and refrigerated for up to 3 days.
Nutrition Per Serving
- Calories: 180
- Protein: 5g
- Fat: 8g
- Carbs: 25g
- Fiber: 5g
- Sugar: 6g
- Sodium: 600mg
- Cholesterol: 0mg
- Sat. Fat: 0.5g
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, these can be made ahead and refrigerated for up to 3 days. Store in an airtight container to maintain crispiness.
Overcooking can make rolls soggy. Try patting lettuce leaves dry and cooking for a shorter time.
Not recommended for freezing as it can make the rolls soggy.
Yes, cook at 375°F for 4-5 minutes per side until crispy and golden.
Peanut butter or cashew butter can be used 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!
