Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
Crispy fresh lettuce wrapped veggie spring rolls with a creamy almond dip are the perfect light dinner or appetizer. After making these many times, I’ve discovered the trick to keeping them crispy is to pat the lettuce leaves dry and not overfill the rolls. The crispy lettuce and creamy dip make these better than takeout. If you love recipes like this, you’ll also enjoy Easy Crockpot Thai Peanut Chicken Recipe for Dinner and Easy Raspberry Vanilla Cream Crepes Recipe for Breakfast.
Why This Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip Is Pure Comfort
- Crispy lettuce wraps with a creamy almond dip
- Healthier than traditional spring rolls
- Easy to make and customizable with your favorite veggies
- Better than takeout and perfect for meal prepping
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.
- lettuce leaves
- carrots
- cucumber
- bell pepper
- green onions
- almond butter
- soy sauce
- rice vinegar
- garlic
- ginger
- sesame oil
- sriracha (optional)
- honey (optional)
- Optional: sesame seeds
- Optional: chopped peanuts
- Optional: crushed red pepper flakes
📝 Ingredient Notes
- lettuce leaves: Use iceberg or romaine lettuce for crispy wraps.
- almond butter: Natural, unsweetened almond butter works best.
🛒 Tools & Equipment I Recommend
- Food Processor — Makes quick work of chopping veggies → See on Amazon
- Bamboo Bamboo Cutting Board — Provides a stable surface for rolling lettuce wraps → See on Amazon
How to Make Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
- Prepare the veggies: Thinly slice the carrots, cucumber, and bell pepper. Chop the green onions. Combine all veggies in a bowl.
- Make the almond dip: In a small bowl, mix almond butter, soy sauce, rice vinegar, minced garlic, and grated ginger. Add water, one tablespoon at a time, until desired consistency is reached. Add sriracha and honey to taste.
- Assemble the spring rolls: Pat lettuce leaves dry. Place a small amount of veggie mixture in the center of each leaf. Fold the bottom of the leaf over the filling, then fold the sides over and roll up tightly. Secure with toothpicks if needed.
- Serve: Serve immediately with almond dip. Top with optional toppings if desired.
Cook's Tips for Perfect Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
- Common mistake and fix: Don't overfill the lettuce wraps. This can make them difficult to roll and soggy.
- Pro tip: For a gluten-free version, use tamari instead of soy sauce.
- Pro tip: To make ahead, prepare the veggies and dip, then assemble the rolls just before serving.
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 veggies and dip separately in the fridge for up to 3 days. Make-ahead tip: Veggies and dip can be made up to 1 day ahead.
Freezing Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary, as these are best served cold. Microwave: Not recommended, as this can make the lettuce soggy.
Recipe Notes
- Chef tip: For a vegetarian version, omit the shrimp or add tofu.
- Best substitution: Substitute any veggies you have on hand for the ones listed in the recipe.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your dip is too thick, add more water, one tablespoon at a time, until desired consistency is reached.
Want to level up this recipe?
Toothpicks — Help keep lettuce wraps together → Check price on Amazon
Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
Ingredients
Main Ingredients
- lettuce leaves
- carrots
- cucumber
- bell pepper
- green onions
- almond butter
- soy sauce
- rice vinegar
Seasonings
- garlic
- ginger
- sesame oil
- sriracha (optional)
- honey (optional)
Optional Toppings
- sesame seeds
- chopped peanuts
- crushed red pepper flakes
Instructions
- Prepare the veggies: Thinly slice the carrots, cucumber, and bell pepper. Chop the green onions. Combine all veggies in a bowl.
- Make the almond dip: In a small bowl, mix almond butter, soy sauce, rice vinegar, minced garlic, and grated ginger. Add water, one tablespoon at a time, until desired consistency is reached. Add sriracha and honey to taste.
- Assemble the spring rolls: Pat lettuce leaves dry. Place a small amount of veggie mixture in the center of each leaf. Fold the bottom of the leaf over the filling, then fold the sides over and roll up tightly. Secure with toothpicks if needed.
- Serve: Serve immediately with almond dip. Top with optional toppings if desired.
Notes
- Chef tip: For a vegetarian version, omit the shrimp or add tofu.
- Best substitution: Substitute any veggies you have on hand for the ones listed in the recipe.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your dip is too thick, add more water, one tablespoon at a time, until desired consistency is reached.
Storage
- Fridge: Store leftover veggies and dip separately in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary, as these are best served cold.
- Microwave reheat: Not recommended, as this can make the lettuce soggy.
- Make ahead: Veggies and dip can be made up to 1 day ahead.
Nutrition Per Serving
- Calories: 120
- Protein: 4g
- Fat: 7g
- Carbs: 12g
- Fiber: 3g
- Sugar: 4g
- 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, you can prepare the veggies and dip up to 1 day ahead. Assemble the rolls just before serving to keep them crispy.
Overfilling the wraps or not patting the lettuce leaves dry can cause them to become soggy. Be sure not to overfill and pat the leaves dry before assembling.
No, freezing is not recommended as it can cause the lettuce to become mushy.
No, these are best served cold. The air fryer is not necessary for this recipe.
Peanut butter or cashew butter can be used as a substitute for almond butter.
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!
