Paleo Spring Rolls with “Peanut” Sauce

I love spring rolls. The fresh veggies wrapped with or without shrimp or crab makes a great lunch or even appetizer for a gathering but wrapping in the rice paper is not always so easy. This recipe wraps in collard green leaves making it even healthier!

Paleo Spring Rolls with “Peanut” Sauce (Whole30, Keto)

These refreshing paleo spring rolls are made with collard green wraps and use Coconut Chips from Dang Foods instead of rice noodles to keep them keto and Whole 30-friendly. Dip them in the tastiest Whole30 peanut sauce for an extra punch of flavor!

Prep Time: 15 minutes Cook Time: 4 minutes Total Time: 19 minutes

Servings: 8 spring rolls

Ingredients

• 16 large shrimp peeled and deveined

• 8 large collard green leaves

• 1 cup shredded carrot

• 1 cup julienne cucumber

• 1 cup thinly sliced red cabbage

• 1 red bell pepper seeded and thinly sliced

• 1 bunch mint leaves

• 1 bunch basil

• 1 bunch cilantro

• 1 cup Dang Food Lightly Salted Coconut Chips

"Peanut" Sauce

• 1/4 cup almond butter

• 1/4 cup full-fat coconut milk

• 3 tbsp coconut aminos

• 1 tbsp fish sauce

• 1 tbsp lime juice

• 1/2 tsp toasted sesame oil

• 1 garlic clove

• 1/2 tsp ground ginger

• 1/4 tsp cayenne

• 1/8 tsp sea salt

Instructions Make the "peanut" sauce

• Place all ingredients for the "peanut" sauce in a blender and blend until smooth. Set aside.

Cook the shrimp

• Bring a large pot of water to a boil. Add shrimp and boil for 2 minutes until cooked through and opaque.

• Drain in a colander and run under cold water to cooled. Slice the shrimp in half horizontally, and chill until ready to use.

Prepare the collard greens

• Bring water to a boil in a large skillet.

• Cut the stems off the collard greens and lay them flat to shave off the top of the stem attached to the leaves.

• One by one, add the leaves to the boiling water for 15 seconds until bright green and soft. Dry each leaf with a paper towel or a clean dish cloth.

Assemble the spring rolls

• Place a collard green leaf on a flat surface.

• Add 4 shrimp halves at the center, and top with 2 tbsp each of: mung bean sprouts, carrot, cucumber, cabbage, and red bell pepper.

• Add 2-3 leaves of mint, basil, cilantro.

• Top with about 2 tbsp of coconut chips.

• Fold over the sides, and roll up like a burrito finishing with the end faced down.

• Slice in half, if desired, and serve with "peanut" sauce.

Full recipe can be found here