Paleo Cold Spring Rolls
Like a salad in roll form -and there's no cooking involved! Great for hot summer days when you don't want to turn on the stove. Make these totally Whole30 or Paleo compliant by subbing the rice paper wrappers for lettuce wraps.
Servings: 2
Ingredients
- 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
Instructions
- 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!
Notes
Add any protein you like to make this more of a meal - baby shrimp or tofu works really well. Or try switching up some of the veggies for fruit - try adding mango, strawberries and basil!