Paleo Vietnamese Shrimp Spring Rolls with Almond-Coconut Dipping Sauce
Discover the perfect Paleo Vietnamese Shrimp Spring Rolls recipe with a creamy almond-coconut dipping sauce that delivers an incredible balance of flavors and textures. This gluten-free and seafood-packed dish is sure to impress at your next gathering or special occasion.
Allergens
Shellfish (shrimp)
Ingredients
- 1. 2 cups shrimp, peeled and deveined 2. 8 large lettuce leaves, washed and patted dry 3. 1 cup julienned carrots 4. 1 cup julienned cucumber 5. 1 cup fresh mint leaves 6. 1 cup fresh basil leaves 7. 1/2 cup roasted almonds, chopped 8. 1 avocado, sliced 9. 1/4 cup coconut cream 10. 1/4 cup almond butter 11. 2 tbsp lime juice 12. 1 tbsp honey (optional) 13. 1/2 tsp sea salt 14. 1/4 tsp black pepper, ground 15. 1/4 tsp garlic powder
Instructions
- Season shrimp with salt and pepper.
- Heat a pan over medium heat, add shrimp, and cook for 2 3 minutes per side until pink and firm. Remove from heat and let cool.
- In a small bowl, mix together coconut cream, almond butter, lime juice, honey (if using), salt, black pepper, and garlic powder to make the dipping sauce. Set aside.
- Assemble spring rolls: lay a lettuce leaf flat, add a row of shrimp down the center, followed by carrots, cucumber, mint leaves, basil leaves, and avocado slices.
- Roll up the lettuce wrap tightly and place seam side down on a serving platter. Repeat with remaining ingredients.
- Serve immediately with almond coconut dipping sauce on the side.
Chef’s Insight
To enhance the aroma and flavor, use freshly ground black pepper and garlic powder instead of pre-ground varieties.
Notes
The flavors and textures of these spring rolls are a perfect combination of crunchy, creamy, and savory.