Happy Canada Day Friends! It has been a nice relaxing long weekend for us. We spent the day on the beach yesterday and today looks like it is going to be just as lovely so hoping to get out for a bike ride soon.
But with all the heat, the last thing I want to do is cook. So we have been focusing on more no-cook or BBQ based meals (so I make J do all the work in front of the fire 😉
Like these cold Vietnamese spring rolls.
Spring Summer Rolls are perfect for when the last thing you want to do is turn on a stove or oven – like all summer long!
They seem so fancy and pretty but are super simple and take minutes to put together. They are so fresh and crunchy. Basically a salad all rolled up.
I like to use shitataki noodles to keep these low carb (the noodles are made out of yam – so are also totally Paleo and Whole30 compliant) and despite what the name may suggest, it actually tastes like nothing, so is very edible). They also do not need any cooking. Just rinse and eat! But obviously cooked rice noodles (or any noodle substitute) work really well too. Or just skip the noodles and use extra veggies.
Feel free to switch up the fillings too. Try mango strawberry basil for a sweet version. Or add protein of choice for a more meal sized portion. Baby shrimp or strips of tofu work really well.
These are best eaten fresh. But will keep in a fridge for a few hours if you store them in an airtight container with a damp paper towel on top to keep them moist. Great for a picnic or BBQ.
If I want to make these ahead of time, I like to prep all the veggies ahead of time, and then I roll a few anytime I want a quick snack. Ok that sounded weird – you know what I mean. Ok I’m getting hungry. Going to grab a few right now.
Let me know if you try these! 😉
Paleo Cold Spring Rolls
- 1/2 cup long thin noodles of choice cooked (rice or shitataki works best)
- 1/4 cup Baby shrimp (optional)
- 1/2 medium carrot
- 1/2 cucumber
- 1/2 red pepper
- 1/2 avocado (optional)
- 1 Handful basil/cilantro/mint/chives or any combo of fresh herbs really
- 6 sheets rice paper wrappers for spring rolls (or use boston lettuce cups to make this Paleo or Whole30 compliant)
- 1/2 lime
- 1/2 cup coconut aminos for dipping
- Cook the noodles as directed.
- In the last minute before you drain them, add the baby shrimp, if using, then drain (the shrimp will cook in the residual heat of the noodles).
- While the noodles cook, slice all the veggies into long thin strips. Like matchsticks.
- Set everything up assembly line style so you can roll easily. Place some luke warm water in a large deep bowl or plate – I find a pie plate works well.
- Take a sheet of the rice paper wrappers and wet them it in the warm water to soften (about 30 secs).
- Lay out the softened rice paper sheet (be gentle, they are delicate). Layer the veggies in the centre. Add a handful of the noodles and a squeeze of lime.
- Add fresh herbs and then initiate standard spring roll rolling procedure.
- These are best served fresh, but if you do want to make these a few hours ahead, store them in an airtight container with a wet paper towel to keep them moist.
- Serve with coconut aminos for dipping and eat!