Try any of these paleo spring roll recipes using coconut wrappers, seaweed, tapioca wrappers, and even green leaves to hold in the deliciously varied fillings from avocado to mushrooms to mango to tomatoes. And don’t forget the homemade spicy and savory dipping sauces!
These spring rolls are wrapped in napa cabbage and filled with shredded carrots, scallions, ground turkey, and other delicious ingredients. The sprinkling of sesame seeds on the finished rolls give them a restaurant-quality touch.
These spring rolls are rolled in green cabbage leaves and filled with diced chicken, coconut aminos, carrots, celery stalks, and mushrooms. Whip up the easy coconut aminos sauce with sesame oil, minced garlic, ginger, pepper, and hot pepper flakes for heat.
These rolls offer an alternative wrapping method using collard greens to keep them paleo. They’re filled with fresh mint or basil, sweet potato noodles, carrot, and mango, and dipped in a delicious hoisin sauce. When you make the sauce, substitute coconut aminos for the tamari.
These rolls are wrapped in collard leaves and filled with shrimp, carrot, cucumber, green onions, fresh mint, and the most unique filling, kelp noodles! If you’d like a dipping sauce, try them with Umami Mayo. These make a great packed lunch for work or school!
These spring rolls are filled with pork sirloin, carrot strips, radishes, green onions, and fresh ginger, and they’re wrapped in lettuce leaves so you know that even your wrapper is extra nutritious. The homemade dipping sauce with honey, sriracha, garlic, and coconut aminos is amazing.
These rolls are wrapped in Paleo Wraps with kelp noodles, cooked shrimp, carrot, cabbage, sweet red pepper, spring onions, sprouts (use any kind you like), fresh ginger, egg, and spices. Make them with the tyummy garlic, lime, and white wine vinegar sauce.
These paleo-friendly rolls are especially suited for the AIP Paleo diet. They’re wrapped in paleo coconut wrappers with shredded cabbage, fresh mango, cooked shrimp, and fresh mint, and dipped in a sauce with fish sauce, honey, ginger, and coconut aminos.
As a twist on spring rolls, these paleo egg rolls are fried in a homemade wrapped made from scratch with yucca root, and filled with ground pork, ginger, coconut aminos, carrots, and cabbage. There’s also a dipping sauce with sriracha, hot mustard, and other goodies.
These rolls are super refreshing on a warm day, and with chicken, they’re filling enough to make a lunch. You’ll use mixed leafy greens or baby spinach, mini cucumbers, chicken breasts marinated in a seasoning mixture, homemade scallion oil dipping sauce, and tapioca wrappers.
(Read this next: 12 Low Carb Paleo Rice Alternatives)