Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
Crispy fresh lettuce wrapped veggie spring rolls are the perfect light appetizer or meal. After making these many times, I’ve discovered the trick to keeping them crispy is to pat the lettuce dry and not overfill the rolls. The warm, golden spring rolls with a creamy almond dip will make your taste buds dance. Try them with my Easy Meal Prep Farro Salad with Roasted Summer Vegetables for a complete meal. If you love recipes like this, you’ll also enjoy Easy Meal Prep Farro Salad with Roasted Summer Vegetables and Mexican Street Corn Style Grilled Zucchini Recipe.
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 takeout
- Ready in just 20 minutes
- Perfect for parties or light meals
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
- soy sauce
- sesame oil
- garlic
- ginger
- sriracha (optional)
- Optional: sesame seeds
- Optional: chopped peanuts
📝 Ingredient Notes
- romaine lettuce: Use the larger leaves for easier rolling.
- soy sauce: Use low-sodium for less salt.
🛒 Tools & Equipment I Recommend
- Mandoline Slicer — Ensures even, thin slices for perfect spring rolls. → See on Amazon
- Food Processor — Saves time when chopping veggies. → See on Amazon
How to Make Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
- Prepare the veggies: Using a mandoline slicer or sharp knife, thinly slice the carrots, cucumber, and bell pepper. Chop the green onions. Set aside.
- Make the almond dip: In a food processor, combine almonds, soy sauce, sesame oil, garlic, ginger, and sriracha (if using). Blend until smooth, adding water as needed to reach your desired consistency.
- Assemble the spring rolls: Pat the romaine lettuce leaves dry. Place a small amount of the veggie mixture in the center of each leaf. Roll tightly, tucking in the sides as you go. Secure with toothpicks if needed.
- Cook the spring rolls: In a large skillet, heat oil over medium heat. Add the spring rolls and cook until golden and crispy, about 2-3 minutes per side. Drain on a paper towel-lined plate.
- Serve: Serve the crispy fresh lettuce wrapped veggie spring rolls hot with the almond dip on the side. Garnish with sesame seeds and chopped peanuts if desired.
Cook's Tips for Perfect Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
- Pro tip: Pat the lettuce leaves dry to prevent soggy spring rolls.
- Common mistake and fix: Don't overfill the lettuce wraps. This can make them difficult to roll and can lead to soggy spring rolls. If this happens, try using smaller lettuce leaves or less filling.
- Pro tip: For a healthier version, you can air-fry the spring rolls instead of frying them in oil.
- Pro tip: Make the almond dip ahead of time and store it in the fridge for up to a week.
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 the fridge for up to 3 days. Reheat in the oven at 350°F (180°C) for 5-7 minutes. Make-ahead tip: You can make the almond dip up to a week ahead of time. The veggies can be prepped up to a day ahead of time.
Freezing Crispy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip
Freeze uncooked spring rolls for up to 2 months. Cook from frozen, adding a few minutes to the cooking time.
How to Reheat Without Drying It Out
Oven: Reheat cooked spring rolls in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat cooked spring rolls in the microwave for 1-2 minutes, but this may make them soggy.
Recipe Notes
- Chef tip: For a spicy kick, add some sriracha to the almond dip.
- Best substitution: You can substitute the almonds in the dip with cashews or sunflower seeds for a nut-free version.
- Make-ahead: You can assemble the spring rolls up to a day ahead of time. Store them in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your spring rolls are soggy, try patting the lettuce leaves dry and not overfilling them.
Want to level up this recipe?
Air Fryer — Allows you to cook these spring rolls healthier and with less oil. → 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
Seasonings
- soy sauce
- sesame oil
- garlic
- ginger
- sriracha (optional)
Optional Toppings
- sesame seeds
- chopped peanuts
Instructions
- Prepare the veggies: Using a mandoline slicer or sharp knife, thinly slice the carrots, cucumber, and bell pepper. Chop the green onions. Set aside.
- Make the almond dip: In a food processor, combine almonds, soy sauce, sesame oil, garlic, ginger, and sriracha (if using). Blend until smooth, adding water as needed to reach your desired consistency.
- Assemble the spring rolls: Pat the romaine lettuce leaves dry. Place a small amount of the veggie mixture in the center of each leaf. Roll tightly, tucking in the sides as you go. Secure with toothpicks if needed.
- Cook the spring rolls: In a large skillet, heat oil over medium heat. Add the spring rolls and cook until golden and crispy, about 2-3 minutes per side. Drain on a paper towel-lined plate.
- Serve: Serve the crispy fresh lettuce wrapped veggie spring rolls hot with the almond dip on the side. Garnish with sesame seeds and chopped peanuts if desired.
Notes
- Chef tip: For a spicy kick, add some sriracha to the almond dip.
- Best substitution: You can substitute the almonds in the dip with cashews or sunflower seeds for a nut-free version.
- Make-ahead: You can assemble the spring rolls up to a day ahead of time. Store them in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your spring rolls are soggy, try patting the lettuce leaves dry and not overfilling them.
Storage
- Fridge: Store leftover spring rolls in the fridge for up to 3 days. Reheat in the oven at 350°F (180°C) for 5-7 minutes.
- Freezer: Freeze uncooked spring rolls for up to 2 months. Cook from frozen, adding a few minutes to the cooking time.
- Oven reheat: Reheat cooked spring rolls in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat cooked spring rolls in the microwave for 1-2 minutes, but this may make them soggy.
- Make ahead: You can make the almond dip up to a week ahead of time. The veggies can be prepped up to a day ahead of time.
Nutrition Per Serving
- Calories: 120
- Protein: 4g
- Fat: 7g
- Carbs: 12g
- Fiber: 3g
- Sugar: 4g
- Sodium: 600mg
- Cholesterol: 0mg
- Sat. Fat: 1g
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 a day ahead of time. Store them in the fridge until ready to cook. However, it's best to cook them fresh for the crispy texture.
This could be due to overfilling the lettuce wraps or not patting the lettuce leaves dry enough. Try using smaller lettuce leaves or less filling and make sure the lettuce is dry.
Yes, you can cook these spring rolls in the air fryer at 375°F (190°C) for 5-7 minutes, flipping them halfway through.
These lettuce wraps go great with my Easy Meal Prep Farro Salad with Roasted Summer Vegetables or my Mexican Street Corn Style Grilled Zucchini Recipe for a complete meal.
Yes, you can freeze uncooked spring rolls for up to 2 months. Cook from frozen, adding a few minutes to the cooking time.
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!
