Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
Fresh lettuce wrapped veggie spring rolls are the ultimate crispy, light appetizer that’s better than takeout and ready in just 20 minutes. After making these many times, I’ve discovered the trick to keeping them crispy is to pat the lettuce dry and not overfill the wraps. If you love recipes like this, you’ll also enjoy Easy Orange Teriyaki Turkey Medallions Recipe and Easy Salsa Verde Chicken Recipe for Quick Flavorful Dinner.
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 dairy-free and delicious
- Better than takeout and ready in just 20 minutes
- Light and refreshing, perfect for busy weeknights or entertaining
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.
- romaine lettuce
- carrots
- cucumber
- bell pepper
- green onions
- tofu
- rice paper wrappers
- almond butter
- soy sauce
- rice vinegar
- honey
- garlic
- ginger
- red pepper flakes
- Optional: sesame seeds
- Optional: chopped peanuts
- Optional: sriracha
- Optional: hoisin sauce
đź“ť Ingredient Notes
- tofu: Press the tofu before using to remove excess moisture.
đź›’ Tools & Equipment I Recommend
- Food processor — Makes quick work of chopping veggies and tofu. → See on Amazon
- Bamboo steamer — Keeps the spring rolls warm and crispy while you prepare the rest. → 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. Press the tofu and cut it into matchsticks.
- Make the almond dip: Combine almond butter, soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes in a bowl. Mix well and set aside.
- Assemble the spring rolls: Soak a rice paper wrapper in warm water for 10 seconds. Lay it flat and add a few slices of each veggie and some tofu in the center. Fold the bottom edge over the filling, then fold in the sides and roll tightly. Repeat with remaining wrappers.
- Cook the spring rolls: Heat a large skillet over medium heat. Add a small amount of oil and place the spring rolls seam-side down. Cook until golden brown, then flip and cook until the other side is golden brown. Repeat with remaining spring rolls.
- Serve: Serve the crispy fresh lettuce wrapped veggie spring rolls with the almond dip on the side. Add any desired toppings and enjoy!
Cook's Tips for Perfect Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
- Pro tip: Pat the lettuce dry before using to prevent soggy wraps.
- Common mistake and fix: Don't overfill the wraps or they'll be difficult to roll and may fall apart when cooking.
- Pro tip: For a gluten-free version, use tamari instead of soy sauce.
- Pro tip: To make ahead, assemble the spring rolls but don't cook them. Store in the fridge for up to 24 hours. Cook 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 spring rolls in an airtight container in the fridge for up to 3 days. Make-ahead tip: Can be assembled up to 24 hours ahead. Cook just before serving.
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 the oven at 350°F (175°C) for 5-7 minutes or until crispy. Microwave: Not recommended for reheating in the microwave as it may make the spring rolls soggy.
Recipe Notes
- Chef tip: For a spicy version, add some chopped jalapeños to the filling.
- Best substitution: If you don't have rice paper wrappers, you can use lettuce leaves instead.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If the spring rolls are sticking to the pan, try adding a little more oil.
Want to level up this recipe?
Mandoline slicer — Ensures perfectly even, thin slices for the veggies and tofu. → Check price on Amazon
Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
Ingredients
Main Ingredients
- romaine lettuce
- carrots
- cucumber
- bell pepper
- green onions
- tofu
- rice paper wrappers
Seasonings
- almond butter
- soy sauce
- rice vinegar
- honey
- garlic
- ginger
- red pepper flakes
Optional Toppings
- sesame seeds
- chopped peanuts
- sriracha
- hoisin sauce
Instructions
- Prepare the veggies: Thinly slice the carrots, cucumber, and bell pepper. Chop the green onions. Press the tofu and cut it into matchsticks.
- Make the almond dip: Combine almond butter, soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes in a bowl. Mix well and set aside.
- Assemble the spring rolls: Soak a rice paper wrapper in warm water for 10 seconds. Lay it flat and add a few slices of each veggie and some tofu in the center. Fold the bottom edge over the filling, then fold in the sides and roll tightly. Repeat with remaining wrappers.
- Cook the spring rolls: Heat a large skillet over medium heat. Add a small amount of oil and place the spring rolls seam-side down. Cook until golden brown, then flip and cook until the other side is golden brown. Repeat with remaining spring rolls.
- Serve: Serve the crispy fresh lettuce wrapped veggie spring rolls with the almond dip on the side. Add any desired toppings and enjoy!
Notes
- Chef tip: For a spicy version, add some chopped jalapeños to the filling.
- Best substitution: If you don't have rice paper wrappers, you can use lettuce leaves instead.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If the spring rolls are sticking to the pan, try adding a little more oil.
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 the oven at 350°F (175°C) for 5-7 minutes or until crispy.
- Microwave reheat: Not recommended for reheating in the microwave as it may make the spring rolls soggy.
- Make ahead: Can be assembled up to 24 hours ahead. Cook just before serving.
Nutrition Per Serving
- Calories: 120
- Protein: 5g
- Fat: 6g
- Carbs: 15g
- 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 assemble the spring rolls up to 24 hours ahead. Cook just before serving.
This is likely due to overfilling the wraps or not patting the lettuce dry before using. See pro tips for solutions.
Yes, you can use regular cabbage leaves instead of lettuce for a different texture and flavor.
Use tamari instead of soy sauce and ensure your rice paper wrappers are gluten-free.
Yes, you can use peanut butter or cashew butter instead of almond butter for a different flavor.
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!
