Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
Fresh lettuce wrapped veggie spring rolls are the perfect crispy, light appetizer. After making these many times, I discovered the trick to keeping them crispy is to pat the lettuce dry and use a secret crunchy coating. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Spiced Pumpkin Roll with Cream Cheese Frosting and Classic Scalloped Potatoes with Cheddar Cheese Recipe.
Why This Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip Is Pure Comfort
- Crispy lettuce wraps with a soft veggie filling
- Creamy almond dip that's healthier than store-bought
- Easy to make and better than takeout
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.
- 1 head butter lettuce
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 cup bean sprouts
- 1/2 cup chopped cilantro
- 1/2 cup chopped green onions
- 1/2 cup chopped peanuts
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp Sriracha (optional)
- Salt and pepper to taste
- Optional: Chopped peanuts
- Optional: Sesame seeds
- Optional: Chopped cilantro
- Optional: Sriracha or chili garlic sauce
📝 Ingredient Notes
- Butter lettuce: You can also use romaine lettuce or iceberg lettuce.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and ensures even shredding of veggies. → See on Amazon
- Bamboo rolling mat — Makes rolling spring rolls a breeze and ensures even thickness. → See on Amazon
How to Make Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
- Prepare the veggies: Shred the carrots and cabbage using a food processor or a grater. Thinly slice the green onions and cilantro. Rinse and pat dry the bean sprouts.
- Make the filling: In a large bowl, combine the shredded carrots, cabbage, bean sprouts, cilantro, and green onions. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, and Sriracha (if using). Pour the sauce over the veggie mixture and toss to combine.
- Prepare the lettuce wraps: Separate the lettuce leaves and pat them dry with a paper towel. Trim the thick vein from the base of each leaf to make them easier to fold.
- Assemble the spring rolls: Place a spoonful of the veggie filling onto each lettuce leaf. Top with a sprinkle of chopped peanuts. Fold the bottom of the leaf over the filling, then fold in the sides and roll up tightly. Place the spring roll seam-side down on a plate.
- Make the almond dip: In a food processor, combine 1/2 cup of almonds, 2 tbsp of soy sauce, 1 tbsp of honey, 1 tbsp of rice vinegar, and 1 tbsp of water. Blend until smooth, scraping down the sides as needed. Add more water if necessary to reach your desired consistency.
- Serve: Serve the spring rolls with the almond dip on the side. Garnish with additional toppings if desired.
Cook's Tips for Perfect Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
- Common mistake and fix: The #1 reason these spring rolls fail is using wet lettuce leaves. To prevent this, pat the lettuce dry with a paper towel before using.
- Pro tip: For extra crunch, toss the veggie filling with 1/2 cup of crushed cornflakes or crushed rice cereal before assembling the spring rolls.
- Pro tip: To make these spring rolls ahead of time, assemble them but don't add the almond dip. Store in the fridge for up to 24 hours. Add the dip just before serving.
- Pro tip: For a gluten-free version, use tamari instead of soy sauce and ensure all other ingredients are gluten-free.
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: The veggie filling can be made up to 24 hours ahead of time and stored in the fridge.
Freezing Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
Freezing is not recommended for these spring rolls as the lettuce can become soggy.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 5-7 minutes or until heated through. Microwave: Reheating in the microwave is not recommended as it can make the lettuce soggy.
Recipe Notes
- Chef tip: For a spicy version, add more Sriracha or chili garlic sauce to the almond dip.
- Best substitution: You can substitute the butter lettuce with romaine lettuce or iceberg lettuce.
- Make-ahead: The veggie filling can be made up to 24 hours ahead of time and stored in the fridge.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If your spring rolls are falling apart, try using larger lettuce leaves or adding more filling to each leaf.
Want to level up this recipe?
High-quality almonds — Using fresh, high-quality almonds is key to a creamy and delicious almond dip. → Check price on Amazon
Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
Ingredients
Main Ingredients
- 1 head butter lettuce
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 cup bean sprouts
- 1/2 cup chopped cilantro
- 1/2 cup chopped green onions
- 1/2 cup chopped peanuts
Seasonings
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp Sriracha (optional)
- Salt and pepper to taste
Optional Toppings
- Chopped peanuts
- Sesame seeds
- Chopped cilantro
- Sriracha or chili garlic sauce
Instructions
- Prepare the veggies: Shred the carrots and cabbage using a food processor or a grater. Thinly slice the green onions and cilantro. Rinse and pat dry the bean sprouts.
- Make the filling: In a large bowl, combine the shredded carrots, cabbage, bean sprouts, cilantro, and green onions. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, and Sriracha (if using). Pour the sauce over the veggie mixture and toss to combine.
- Prepare the lettuce wraps: Separate the lettuce leaves and pat them dry with a paper towel. Trim the thick vein from the base of each leaf to make them easier to fold.
- Assemble the spring rolls: Place a spoonful of the veggie filling onto each lettuce leaf. Top with a sprinkle of chopped peanuts. Fold the bottom of the leaf over the filling, then fold in the sides and roll up tightly. Place the spring roll seam-side down on a plate.
- Make the almond dip: In a food processor, combine 1/2 cup of almonds, 2 tbsp of soy sauce, 1 tbsp of honey, 1 tbsp of rice vinegar, and 1 tbsp of water. Blend until smooth, scraping down the sides as needed. Add more water if necessary to reach your desired consistency.
- Serve: Serve the spring rolls with the almond dip on the side. Garnish with additional toppings if desired.
Notes
- Chef tip: For a spicy version, add more Sriracha or chili garlic sauce to the almond dip.
- Best substitution: You can substitute the butter lettuce with romaine lettuce or iceberg lettuce.
- Make-ahead: The veggie filling can be made up to 24 hours ahead of time and stored in the fridge.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If your spring rolls are falling apart, try using larger lettuce leaves or adding more filling to each leaf.
Storage
- Fridge: Store leftover spring rolls in an airtight container in the fridge for up to 3 days.
- Freezer: Freezing is not recommended for these spring rolls as the lettuce can become soggy.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 5-7 minutes or until heated through.
- Microwave reheat: Reheating in the microwave is not recommended as it can make the lettuce soggy.
- Make ahead: The veggie filling can be made up to 24 hours ahead of time and stored in the fridge.
Nutrition Per Serving
- Calories: 150
- Protein: 5g
- Fat: 8g
- Carbs: 18g
- Fiber: 4g
- Sugar: 6g
- Sodium: 600mg
- 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 assemble the spring rolls but don't add the almond dip. Store in the fridge for up to 24 hours. Add the dip just before serving.
The #1 reason these spring rolls fail is using wet lettuce leaves. To prevent this, pat the lettuce dry with a paper towel before using.
Yes, you can cook these spring rolls in the air fryer at 375°F (190°C) for 5-7 minutes or until crispy. No oil is needed.
You can substitute the almond dip with a store-bought dip or a homemade peanut dip made with peanut butter, soy sauce, honey, and water.
Yes, these fresh lettuce wrapped veggie spring rolls are perfect for a fall gathering. They can be served as a light appetizer or a main dish with a side of soup or salad.
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!
