We’ve actually been enjoying some spring weather in Minnesota and it is glorious! There is no better way to celebrate than with these Whole30 spring rolls and peanut sauce.
These spring rolls are not only super easy to make, but they also make the perfect appetizer for your Game of Thrones parties. I can’t believe we only have two more weeks of GOT!! Are you a fan? Can you believe it’s already the last season? I can’t believe it! It’s been a wonderful 8 years of Game of Thrones and I can’t wait to see the ending. I’m definitely going to be one of those people rewatching it all over and over. Ok enough about GOT. Let’s get back to these sexy spring rolls.
Now we all know the best thing about this recipe is the peanut sauce. But when you’re doing a Whole30, you can’t have peanuts. So what’s a girl to do? Well, a girl makes “peanut” sauce with almond and sunflower butter (you know, turn lemons into lemonade). Add a few key ingredients and our Whole30 “peanut” sauce is not just good, it’s bomb dot com!
I prefer using collard green wraps to keep my spring rolls and “peanut” sauce Whole30 friendly. But you can use rice paper if you prefer that or if you’re not doing a Whole30.
What’s great about this recipe is there’s no need to turn the stove on! It is the perfect lunch or dinner appetizer during a hot summer day. The spring rolls are light and fresh and when paired with the rich and delicious “peanut” sauce, it becomes the perfect balance of flavor and texture.
The spring rolls are easily customizable. You can switch out the vegetables (peppers, cucumber, mint, and avocado) for vegetables of your choice. If you’re not a fan of the flavor of fresh mint leaves, you can omit them in general or substitute them for cilantro leaves. I also like to add grilled shrimp or shredded pork to my spring rolls on occasion.
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Whole30 spring rolls are made with crisp vegetables wrapped in collard green leaves then served with a rich and creamy compliant “peanut” sauce.
(make sure all the ingredients are at room temperature so it’s easier to combine)
1/4 cup compliant sunflower butter
1/2 cup compliant almond butter
1 tsp. grated ginger
1 tbsp. freshly squeezed lime juice
2 garlic cloves (finely minced)
2 tbsp. coconut aminos
1/2 tsp. crushed red pepper flakes (optional)
2 tbsp. red harissa sauce
2 tbsp. coconut milk (any nut milk will work)
1/4 tsp. coarse sea salt
1/3 cup warm filtered water
1 cucumber (julienned)
1/2 lb. red and yellow mini bell pepper
1 avocado (sliced)
To begin, combine all of the ingredients (except the water) for the “peanut” sauce in a bowl and stir to combine. Now, slowly add the water and continue to stir until the sauce until it’s smooth (feel free to add more water if you want a thinner sauce). Set the sauce aside and begin to put the spring rolls together.
First, lay a prepared collard green leaf on a clean surface or cutting board. Then, add small bunches of cucumber and peppers and a couple of avocado slices to the collard green leaf. Now, fold the bottom half of the collard green leaf over the vegetables and then fold the sides of the collard green. Then, roll up the wrap like a burrito and slice it in half or into 4 pieces. Continue with as many rolls as you would like.
Serve the spring rolls with the “peanut” sauce and ENJOY!
You can definitely prep these spring rolls in advance for a few days of easy lunches.
Simply prep the collard green leaves, vegetables, and the “peanut” sauce and store them in separate containers in the refrigerator. Then, grab the individual containers from the fridge and assemble the spring rolls when you are ready to eat!
Keywords: Spring rolls and “peanut” sauce, Whole30 spring rolls, Whole30 peanut sauce