Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
These crispy fresh lettuce wrapped veggie spring rolls with creamy almond dip are the perfect solution for busy weeknights. After making this recipe dozens of times, I’ve discovered the trick to keeping them crispy is to pat the lettuce dry and not overfill the wraps. The result is a light, fresh appetizer that’s better than takeout and ready in just 30 minutes. If you love recipes like this, you’ll also enjoy Crispy Air Fryer Brussels Sprouts with Honey and Spice and Easy Chicken Shawarma Recipe Ready in Under 40 Minutes.
Why This Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip Is Pure Comfort
- Crispy lettuce wraps filled with fresh veggies
- Creamy almond dip that's better than store-bought
- Easy to customize with your favorite veggies
- Ready in just 30 minutes
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 sliced bell peppers
- 1 cup bean sprouts
- 1/2 cup chopped cilantro
- 1/2 cup chopped green onions
- 1/2 cup chopped peanuts
- 1/2 cup almond butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- Salt and pepper to taste
- Almond butter
- Soy sauce
- Rice vinegar
- Honey
- Sesame oil
- Salt and pepper
- Optional: Chopped peanuts
- Optional: Chopped cilantro
- Optional: Sriracha or chili sauce (optional)
đź“ť Ingredient Notes
- Butter lettuce: You can also use romaine or iceberg lettuce.
- Almond butter: Natural, unsweetened almond butter works best.
đź›’ Tools & Equipment I Recommend
- Food processor — Makes quick work of chopping veggies → See on Amazon
- Bamboo cutting board — Provides a stable surface for rolling spring rolls → See on Amazon
How to Make Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
- Prepare the veggies: Shred the carrots, cabbage, and bell peppers. Thinly slice the butter lettuce leaves. Combine all the veggies in a bowl.
- Make the almond dip: In a small bowl, whisk together almond butter, soy sauce, rice vinegar, honey, and sesame oil. Season with salt and pepper to taste.
- Assemble the spring rolls: Lay a lettuce leaf flat on a cutting board. Add a spoonful of the veggie mixture to the center. Top with a sprinkle of chopped peanuts, cilantro, and green onions. Fold the sides of the lettuce over the filling and roll it up tightly. Repeat with remaining lettuce leaves and filling.
- Serve: Serve the spring rolls with the almond dip on the side. Add sriracha or chili sauce if desired.
Cook's Tips for Perfect Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
- Pro tip: Pat the lettuce leaves dry before using to prevent soggy spring rolls.
- Common mistake and fix: Don't overfill the lettuce wraps. They'll be harder to roll and more likely to fall apart.
- Pro tip: For a gluten-free version, use tamari instead of soy sauce.
- Pro tip: To make ahead, prepare the veggies and dip up to a day in advance. Store separately in the fridge. Assemble the spring 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 prepared up to a day in advance.
Freezing Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
Not recommended for this recipe.
How to Reheat Without Drying It Out
Oven: Not necessary for this recipe. Microwave: Not necessary for this recipe.
Recipe Notes
- Chef tip: For a spicy kick, add some chopped jalapeños to the veggie mixture.
- Best substitution: You can substitute the almond butter with peanut butter for a different flavor.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your spring rolls are falling apart, try using larger lettuce leaves or rolling them more tightly.
Want to level up this recipe?
Bamboo steamer — Steams veggies perfectly for a healthier spring roll filling → 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 sliced bell peppers
- 1 cup bean sprouts
- 1/2 cup chopped cilantro
- 1/2 cup chopped green onions
- 1/2 cup chopped peanuts
- 1/2 cup almond butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- Salt and pepper to taste
Seasonings
- Almond butter
- Soy sauce
- Rice vinegar
- Honey
- Sesame oil
- Salt and pepper
Optional Toppings
- Chopped peanuts
- Chopped cilantro
- Sriracha or chili sauce (optional)
Instructions
- Prepare the veggies: Shred the carrots, cabbage, and bell peppers. Thinly slice the butter lettuce leaves. Combine all the veggies in a bowl.
- Make the almond dip: In a small bowl, whisk together almond butter, soy sauce, rice vinegar, honey, and sesame oil. Season with salt and pepper to taste.
- Assemble the spring rolls: Lay a lettuce leaf flat on a cutting board. Add a spoonful of the veggie mixture to the center. Top with a sprinkle of chopped peanuts, cilantro, and green onions. Fold the sides of the lettuce over the filling and roll it up tightly. Repeat with remaining lettuce leaves and filling.
- Serve: Serve the spring rolls with the almond dip on the side. Add sriracha or chili sauce if desired.
Notes
- Chef tip: For a spicy kick, add some chopped jalapeños to the veggie mixture.
- Best substitution: You can substitute the almond butter with peanut butter for a different flavor.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your spring rolls are falling apart, try using larger lettuce leaves or rolling them more tightly.
Storage
- Fridge: Store leftover veggies and dip separately in the fridge for up to 3 days.
- Freezer: Not recommended for this recipe.
- Oven reheat: Not necessary for this recipe.
- Microwave reheat: Not necessary for this recipe.
- Make ahead: Veggies and dip can be prepared up to a day in advance.
Nutrition Per Serving
- Calories: 220
- Protein: 8g
- Fat: 14g
- Carbs: 20g
- Fiber: 6g
- Sugar: 8g
- Sodium: 600mg
- Cholesterol: 0mg
- Sat. Fat: 2g
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 a day in advance. Assemble the spring rolls just before serving to keep them crispy.
Try using larger lettuce leaves or rolling them more tightly. Also, be sure not to overfill the wraps.
Yes, romaine or iceberg lettuce can be used as a substitute for butter lettuce.
Use tamari instead of soy sauce for a gluten-free version.
These spring rolls are great with the almond dip and also pair well with sweet chili sauce or Sriracha.
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!
