These refreshing paleo spring rolls are made with collard green wraps and use Coconut Chips from Dang Foods instead of rice noodles to keep them keto and Whole 30-friendly. Dip them in the tastiest Whole30 peanut sauce for an extra punch of flavor!
Spring rolls are one of my go-to’s when I go to Vietnamese restaurants. I just love how delicious and refreshing they are, packed with crunchy, fresh veggies and flavorful shrimp. They are especially delicious as a light side paired with steaming hot pho.
While traditional versions are wrapped in rice paper and commonly have rice noodles in the filling, I decided to make keto and Whole30 collard wrap spring rolls with easy substitutes. While the ingredients are slightly different, you’ll still taste the authentic flavors with every bite!
Paleo Spring Rolls with “Peanut” Sauce Recipe
Instead of rice paper, I used lightly cooked collard greens to wrap the filling make these into keto spring rolls that are grain free and more nutrient dense. And in place of rice noodles, I love how amazingly crunchy and addicting are with every bite you take! I honestly prefer these coconut chips over rice noodles when making these paleo spring rolls.
How to Make Keto Collard Green Wraps
Using collard greens in place of any kind of wrap in paleo and keto cooking is actually a lot easier than you think! Since collard greens are so big and sturdy, they really do make a perfect wrap substitute.
To make the collard greens more pliable and easy to work with for these Whole30 collard wrap spring rolls, make sure to follow these instructions
- The stems of collard greens are rough and stiff, so you’ll want to cut them off. Also, use a sharp knife to shave off some of the stem that’s attached to the leaves so everything is in an even layer.
- Boil water in a large skillet that’s big enough to fit the leaves.
- One by one, drop each leaf into the boiling water and boil for about 15 seconds until dark and bright in color.
- Dry with a paper towel before using as keto collard green wraps.
- The wrapping part is easy: Just add the ingredients to the center of each leaf, and wrap up like a burrito!
Main Ingredients in Paleo Spring Rolls and Whole30 Peanut Sauce
- Shrimp: I recommend wild caught shrimp that are already peeled and deveined to cut down on time.
- Collard greens: Look for leaves that are big and wide, without noticeable tears.
- : Adds such a yummy crunch and texture to every bite while still being Whole30 and keto. There are only 2 ingredients: coconut and sea salt.
- Fresh vegetables: I think cutting up the vegetables for these keto spring rolls might be the most time-consuming part of the recipe. I recommend using a mandoline slicer, because you can get it all done so much faster!
- Almond butter: Instead of peanut butter, creamy almond butter makes a great grain free substitute for the Whole30 peanut sauce.
- Coconut milk: I recommend full-fat coconut milk for the best texture.
- Coconut aminos: A great substitute for soy sauce that also gives this sauce a slight sweet flavor without any added sugar.
- Fish sauce: One of the major flavor components in Vietnamese cooking, I highly recommend that you don’t leave this out!
You can store any leftovers of these Whole30 collard wrap spring rolls chilled in an airtight container for up to 4 days. It’s such a healthy and delicious way to enjoy the flavors of Asian takeout right in your home!
Other recipes you might love…
- Paleo & Whole30 Mandarin Chicken Salad with Coconut Chips
- Breakfast Burrito Collard Wraps
- Paleo Asian Coleslaw
- Sheet Pan Shrimp and Broccoli with “Soy” Garlic Sauce (Paleo, Whole30, AIP Option)
Paleo Spring Rolls with “Peanut” Sauce (Whole30, Keto)
Ingredients
- 16 large shrimp peeled and deveined
- 8 large collard green leaves
- 1 cup shredded carrot
- 1 cup julienne cucumber
- 1 cup thinly sliced red cabbage
- 1 red bell pepper seeded and thinly sliced
- 1 bunch mint leaves
- 1 bunch basil
- 1 bunch cilantro
- 1 cup Dang Food Lightly Salted Coconut Chips
"Peanut" Sauce
- 1/4 cup almond butter
- 1/4 cup full-fat coconut milk
- 3 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1/2 tsp toasted sesame oil
- 1 garlic clove
- 1/2 tsp ground ginger
- 1/4 tsp cayenne
- 1/8 tsp sea salt
Instructions
Make the "peanut" sauce
- Place all ingredients for the "peanut" sauce in a blender and blend until smooth. Set aside.
Cook the shrimp
- Bring a large pot of water to a boil. Add shrimp and boil for 2 minutes until cooked through and opaque.
- Drain in a colander and run under cold water to cooled. Slice the shrimp in half horizontally, and chill until ready to use.
Prepare the collard greens
- Bring water to a boil in a large skillet.
- Cut the stems off the collard greens and lay them flat to shave off the top of the stem attached to the leaves.
- One by one, add the leaves to the boiling water for 15 seconds until bright green and soft. Dry each leaf with a paper towel or a clean dish cloth.
Assemble the spring rolls
- Place a collard green leaf on a flat surface.
- Add 4 shrimp halves at the center, and top with 2 tbsp each of: carrot, cucumber, cabbage, and red bell pepper.
- Add 2-3 leaves of mint, basil, cilantro.
- Top with about 2 tbsp of coconut chips.
- Fold over the sides, and roll up like a burrito finishing with the end faced down.
- Slice in half, if desired, and serve with "peanut" sauce.
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Yum. Thanks for sharing – my guests always love these.
Yummy! Dressing is soooo good. Makes a lot of dressing & will be going on all the things.
But nuts are not whole 30 right?
Yes, they are. Peanuts aren’t though.
In the middle of making this and see the instructions say to add mung beans but I didn’t see them on the ingredients.
Sorry about that! Must have been added in by mistake. It should be fixed now!
Yum! This would be great for dinner.