Okay, real talk: sometimes you want something that looks super impressive, but you actually want it to be ridiculously easy. If that’s you, then you’re in the right place. These Paleo Vietnamese Summer Rolls with Almond Sauce are your new BFF. We’re talking fresh veggies, lean protein, and a creamy almond sauce that’s so good you’ll want to chug it.
Seriously, this easy Paleo Vietnamese Summer Rolls with Almond Sauce recipe is perfect for those nights you’re craving something light and healthy but don’t want to spend hours in the kitchen. Forget takeout, because how to make the best Paleo Vietnamese Summer Rolls with Almond Sauce is about to become your new go-to skill.
Making these homemade Paleo Vietnamese Summer Rolls with Almond Sauce means you control all the yummy ingredients, and trust me, it’s way easier than it looks. This quick Paleo Vietnamese Summer Rolls with Almond Sauce recipe will have you feeling like a culinary wizard in no time.
Why You’ll Love This Recipe
- Ready in a flash: Like, less than 30 minutes from start to finish.
- Totally beginner-friendly: No fancy knife skills needed here.
- Naturally GF and DF: All the goodness, none of the stuff you’re trying to avoid.
- Customizable AF: Load ’em up with whatever veggies and protein you’re feeling.
- Sauce goals: That almond sauce is a game-changer, not gonna lie.
Serving and Pairing Suggestions
These Paleo Vietnamese Summer Rolls with Almond Sauce are perfect as a light lunch or a killer appetizer for your next hangout. For a full meal, you could totally pair them with some Roasted Vegetables or a fresh Mixed Green Salad.
If you’re feeling something a bit more substantial, our Yogurt-Marinated Pork Kebabs with Cucumber-Lemon Labneh would be a surprisingly good match, offering a different flavor profile but still keeping things fresh and light. And for a truly epic vibe, wash it all down with a Watermelon Sangria or a refreshing Watermelon Agua Fresca. They’re also pretty stellar with a side of Sriracha Mayo if you want an extra kick!
Pro Tips and Storage
- Soak with Style: Make sure your rice paper wrappers are only submerged for about 15-30 seconds. Too long and they get gummy and tear easily.
- Don’t Overstuff: Resist the urge to cram too much filling in. It’s tempting, but it makes rolling a nightmare and the wrappers more likely to rip.
- Prep Ahead Power: Chop all your veggies and prep your protein ahead of time. You can even make the almond sauce a day in advance. Store everything separately in airtight containers in the fridge.
- Wrapper Woes? If your rice paper wrappers are sticking together, a slightly damp paper towel between them can help.
- Storage Savvy: These are best eaten the same day they’re made, as the wrappers can dry out or get tough. If you must store them, wrap them tightly in plastic wrap and keep them in the fridge, but don’t expect them to be as perfect as when they’re fresh.
Recipe Variations
- Spicy Kick: Add a few thinly sliced jalapeños or a swirl of sriracha into the filling or the almond sauce for some heat.
- Veggie Paradise: Swap out the protein for baked tofu or tempeh, or load up on extra veggies like shredded carrots, bell peppers, or even some cucumber ribbons.
- Different Protein Power: Feel free to use shredded cooked chicken, thinly sliced steak, or even some grilled shrimp instead of the ground pork. Just make sure it’s cooked through and cooled before rolling.
Frequently Asked Questions
- Can I make the almond sauce ahead of time?
Absolutely! The almond sauce is perfect for making a day or two in advance. Just store it in an airtight container in the fridge. It might thicken up a bit, so you may need to add a tablespoon or two of water to thin it out before serving. - What if I don’t have rice paper wrappers?
While rice paper wrappers are traditional, you could try using large lettuce leaves (like butter or romaine) or even some gluten-free crepes as a wrap. They won’t be quite the same, but they’ll still be delicious! - How do I store leftovers?
These summer rolls are best enjoyed fresh. If you have leftovers, wrap them tightly in plastic wrap and store them in the refrigerator. They’re best eaten within 24 hours, but the texture of the wrappers might change.
What’s your favorite filling combo for summer rolls? Drop a comment and let me know! If you try this recipe, please rate it and leave a comment below! Don’t forget to snap a pic and tag us on Instagram!
Paleo Vietnamese Summer Rolls with Almond Sauce
Equipment
- 1 Mixing bowl
- 1 Sharp knife
- 1 Cutting board
- 1 serving platter
- 1 Sauce Bowl
Ingredients
- 8 rice paper wrappers - for wrapping
- 1 cup shredded lettuce - for filling
- 1 cup julienned carrots - for filling
- 1 cup sliced cucumber - for filling
- 1 avocado - sliced (for filling)
- 1/2 cup fresh mint leaves - for filling
- 1/2 cup cooked shrimp - sliced in half (for filling)
- 1/4 cup almond butter - for almond sauce
- 2 tablespoons coconut aminos - for almond sauce
- 1 tablespoon honey - for almond sauce
- 1 tablespoon lime juice - for almond sauce
- 1 teaspoon garlic powder - for almond sauce
- Water - for soaking rice paper
Instructions
- Prepare all filling ingredients by slicing and julienning as necessary.
- In a bowl, mix all the almond sauce ingredients until smooth. Adjust consistency with water if needed.
- Soak a rice paper wrapper in warm water for about 10 seconds or until soft.
- Place the softened wrapper on a cutting board. In the center, layer the lettuce, carrots, cucumber, avocado, mint, and shrimp.
- Fold the sides of the wrapper over the filling and roll it up tightly, starting from the bottom.
- Repeat with remaining wrappers and fillings.
- Serve the summer rolls with almond sauce for dipping.