Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
Crispy fresh lettuce wrapped veggie spring rolls 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 dry. These are better than takeout and so easy to make. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Coconut Chicken Recipe with Creamy Tangy Sauce and Refreshing Guava White Tea Lemonade Recipe for Summer.
Why This Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip Is Pure Comfort
- Crispy lettuce wraps with a satisfying crunch
- Easy to make with simple ingredients
- Creamy almond dip complements the veggie filling
- Healthier than traditional fried spring rolls
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
- cabbage
- bell peppers
- green onions
- tofu
- rice paper wrappers
- soy sauce
- garlic
- ginger
- sesame oil
- sriracha (optional)
- almond butter
- maple syrup
- rice vinegar
- Optional: chopped peanuts
- Optional: sesame seeds
- Optional: sriracha sauce
- Optional: limes
📝 Ingredient Notes
- lettuce leaves: Use iceberg or romaine lettuce for crispier wraps.
- rice paper wrappers: Soften in warm water before using.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and effort in chopping veggies. → See on Amazon
- Bamboo rolling mat — Makes rolling spring rolls easier and more efficient. → See on Amazon
How to Make Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
- Prepare veggies: Chop carrots, cabbage, bell peppers, and green onions. Crumble tofu and mix with soy sauce, minced garlic, and ginger.
- Assemble spring rolls: Soften rice paper wrappers in warm water. Place a lettuce leaf on the wrapper, then add veggie and tofu mixture. Roll tightly and set aside. Repeat until all ingredients are used up.
- Cook spring rolls: Heat a small amount of oil in a large skillet over medium heat. Add spring rolls and cook until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
- Make almond dip: Combine almond butter, maple syrup, rice vinegar, and water in a bowl. Mix until smooth. Add more water if needed to reach desired consistency.
- Serve: Serve spring rolls with almond dip, chopped peanuts, sesame seeds, sriracha sauce, and limes on the side.
Cook's Tips for Perfect Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
- Common mistake and fix: Don't overstuff the spring rolls. This makes them harder to roll and can cause them to break apart when cooking.
- Pro tip: For a quicker cooking time, use an air fryer. Cook at 375°F for 5-7 minutes, flipping halfway through.
- Pro tip: To make these ahead, prepare the veggie filling and roll the spring rolls. Store in the fridge until ready to cook. They'll keep for up to 2 days.
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: Veggie filling can be made up to 2 days ahead. Spring rolls can be rolled 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: Reheat in a 350°F oven for 5-7 minutes. Microwave: Not recommended for reheating.
Recipe Notes
- Chef tip: For a gluten-free version, use tamari instead of soy sauce and ensure rice paper wrappers are gluten-free.
- Best substitution: You can substitute the tofu with cooked chicken or shrimp for a protein-packed twist.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your spring rolls are breaking apart, try using less filling and rolling them more tightly.
Want to level up this recipe?
Air fryer — Saves time and reduces oil usage compared to traditional frying. → Check price on Amazon
Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
Ingredients
Main Ingredients
- lettuce leaves
- carrots
- cabbage
- bell peppers
- green onions
- tofu
- rice paper wrappers
Seasonings
- soy sauce
- garlic
- ginger
- sesame oil
- sriracha (optional)
- almond butter
- maple syrup
- rice vinegar
Optional Toppings
- chopped peanuts
- sesame seeds
- sriracha sauce
- limes
Instructions
- Prepare veggies: Chop carrots, cabbage, bell peppers, and green onions. Crumble tofu and mix with soy sauce, minced garlic, and ginger.
- Assemble spring rolls: Soften rice paper wrappers in warm water. Place a lettuce leaf on the wrapper, then add veggie and tofu mixture. Roll tightly and set aside. Repeat until all ingredients are used up.
- Cook spring rolls: Heat a small amount of oil in a large skillet over medium heat. Add spring rolls and cook until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
- Make almond dip: Combine almond butter, maple syrup, rice vinegar, and water in a bowl. Mix until smooth. Add more water if needed to reach desired consistency.
- Serve: Serve spring rolls with almond dip, chopped peanuts, sesame seeds, sriracha sauce, and limes on the side.
Notes
- Chef tip: For a gluten-free version, use tamari instead of soy sauce and ensure rice paper wrappers are gluten-free.
- Best substitution: You can substitute the tofu with cooked chicken or shrimp for a protein-packed twist.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your spring rolls are breaking apart, try using less filling and rolling them more tightly.
Storage
- Fridge: Store leftover spring rolls in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 5-7 minutes.
- Microwave reheat: Not recommended for reheating.
- Make ahead: Veggie filling can be made up to 2 days ahead. Spring rolls can be rolled up to 1 day ahead.
Nutrition Per Serving
- Calories: 220
- Protein: 10g
- Fat: 10g
- Carbs: 25g
- Fiber: 5g
- Sugar: 7g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 1.5g
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, see storage notes for make-ahead tips.
This could be due to overstuffing or not rolling them tightly enough. Try using less filling and rolling them more tightly.
Yes, but iceberg or romaine lettuce will provide the crispest wraps.
Yes, see recipe notes for substitution ideas.
Store in an airtight container in the fridge for up to 3 days.
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!
