Paired with some Umami Mayo OMG!
Make some more ahead, these addictive rolls will disappear quick.



Dip crunch swallow repeat

Those are the delicious sounds of fresh spring rolls with dipping sauce being devoured. We just can’t get enough of Vietnamese and Asian inspired food. This spring roll recipe goes very well as an appetizer or tasty side dish next to a piping hot bowl of pho or Coconut Thai Soup.

You know by now that we love our recipes quick and easy. This easy spring roll recipe is a little bit more labor intensive because there is more slicing and chopping involved than you’re used to from us. But, all components can be prepped ahead and refrigerated for two days before you make your Paleo Leafy Spring Rolls.

Sometimes when you want something light, healthy, yet satisfying, spring rolls are the way to go! It’s pretty easy to fill some collard leaves or rice noodle wrappers with your favorite protein and crunchy veggies for a super healthy meal or on the go snack.

If you’ve never cooked with Vietnamese rice spring roll wrappers before, they are like magic! Dry circular translucent sheets made from rice, they’re about 22 cm and can be filled with anything your foodie heart desires. If you’d like to change it up, check out our stunning sizzling summer rolls recipe. 

We kept this shrimp spring roll recipe pretty traditional. Because when a dish is good, it’s GOOD. So to keep things fresh, for a little variation, we turned the roll inside out.

We love the combination of fresh lettuce on the outside, with the delicious texture of the shrimps and crunchy veggies inside. The added leaves of fresh mint and cilantro really bring out all the flavors and add a refreshing note with each and every dip crunch swallow.

These leafy shrimp spring rolls are actually a lot of fun and easy to make. Especially when you make it into a spring roll night. Put all the ingredients on the dinner table and get your friends and family involved so everyone can enjoy their own freshly made roll!

You can buy the shrimps pre-cooked or you can easily blanch them in boiling water for 1-2 minutes until they are pink, yes literally 1-2 minutes.

And as the cherry on top, we paired these shrimp spring rolls with Umami Mayo. Peanut dipping sauce is a delicious alternative, check out our quick and easy peanut dipping sauce recipe in the note.

Make some more ahead and serve these tasty treats as a surprise to your family. Warning, these addictive spring rolls will disappear quick. Or just keep your homemade spring rolls with the dipping sauce all to yourself and you can totally double dip.

Let’s get rolling!




(6 rolls)

1 large bunch of collard greens (you need one whole leaf per roll)

6-7 medium-sized raw shrimp (about 1/4 pound)

1 carrot, thinly sliced

1/2 a cucumber- seeds removed and thinly sliced

2 green onions - dark green tops removed and thinly sliced

1 bunch of fresh mint - basil or cilantro leaves

1 package (rice) vermicelli noodles

1/4 cup of Umami Mayo for dipping - optional


  1. Blanch the collard leaves so they become more pliable and lose some of their bitter flavor (this can be done ahead of time). Set up a large bowl with ice water. Bring a very large pot of water to boiling. Dip the WHOLE collard leaves in boiling water for 1 minute. Immediately place them in the ice water to cool and stop the cooking process. Drain and set aside.

  2. Peel and devein the shrimp, if needed. Into a small skillet over medium heat, place the raw shrimp and 2-3 tablespoons of water. Cover and steam until the shrimp are pink, about 2 minutes. Set aside to cool. Slice in half from head to tail.

  3. Rinse and drain the kelp noodles. Set aside.

  4. Prepare the carrot, cucumber and green onion. How thinly you slice them depends on how much chewing you want to be involved.

  5. Now that the collard leaves are cool, remove the tough stem with a sharp knife by cutting upward toward the top of the leaf in an upside-down V shape. The leaves will roll better.

  6. Now assemble a wrap: Lay the collard leaf on a flat surface. Place two halves of shrimp at the top of the leaf.

  7. Next, put a small amount of kelp noodles (a little less than a ¼ cup worked for me). On top of the shrimp.

  8. Now you’re ready to wrap, burrito-style. Gently but with a bit of pressure, roll from the shrimp end toward the stem end.

  9. Once you’ve rolled over once, fold in the sides and then finish rolling all way down. Repeat with the remaining ingredients.

  10. Slice each wrap in half and serve cold with your choice of dipping sauces, if desired.



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