Beautiful fresh veggies, smooth and creamy avocado, tasty basil. What can top that? Actually, the real star of these Deconstructed Vegetable Spring Rolls is the Creamy Soyless Sauce Dressing, which is gluten free, soy free, and so shockingly good that even the “no veggies for me” crowd will be coming back for more. Toss the ingredients in a bowl for a quick dinner, or prep for lunches by dividing the ingredients into glass containers for grab-and-go meals. Don’t miss out on this quick and easy take on traditional Vietnamese Spring Rolls!
Fresh spring rolls make for a great snack, however, they have a few drawbacks. Traditional recipes aren’t Paleo friendly because they include rice ingredients. They also can be time-consuming to put together.
Some may say that choosing to make the deconstructed form of spring rolls is lazy. I disagree. A spring roll in salad form is strategic!
Not only will you save time making your spring rolls in the form of a salad, you can prep this recipe without any of the ingredients getting soggy. I pack up the ingredients in glass containers on Sunday, with the dressing on the side, so they’re ready to take into the office for a quick and healthy lunch throughout the week.
What’s Inside Vegetable Spring Rolls?
Vegetable spring rolls usually include julienned carrots, cucumbers, rice noodles, and fresh herbs such as mint, basil, and cilantro rolled into a rice wrapper.
This recipe has all the same flavors of a traditional vegetable spring roll, without the work of rolling it in a rice paper wrapper. It includes almost all the ingredients you know and love from a traditional spring roll, but uses julienned hearts of palm in place of rice noodles. And, yes, there’s a tasty sauce, too! Unlike the typical peanut sauce that accompanies spring rolls, mine is an incredibly delicious, creamy, soy-free sauce.
What are the Health Benefits to Eating these Deconstructed Vegetable Spring Rolls?
I strongly recommend ditching gluten, which can be inflammatory for everyone. While most vegetable spring rolls themselves are gluten-free as they include noodles and a spring roll wrapper made from rice, gluten is often lurking in the sauce. My sauce is completely free of gluten, dairy, soy, and other inflammatory ingredients.
Traditional Vegetable Spring Rolls also surprisingly are carb- and grain-heavy, due to the noodles and wrapper traditionally included in the recipe. This lighter alternative replaces skips these ingredients and replaces the rice noodles with hearts of palm, which are much lower in carbs and a good source of Vitamin B6 and zinc.
My Deconstructed Vegetable Spring Rolls are a healthier, low carb, gluten-free, and grain-free version of traditional Vegetable Spring Rolls that’s perfect for many diets including paleo, keto, and AIP. It may sound too good to be true, but trust me, you won’t be disappointed! These Deconstructed Vegetable Spring Rolls hit all the marks for flavor, texture, and simplicity.
Deconstructed Vegetable Spring Rolls
For the Vegetable Spring Rolls
- 4 cups 960.00 ml mixed greens
- 1 can heart of palm noodles
- 1 bunch green onions diced
- 1 cucumber julienned or thinly sliced into 1 1/2 cup
- 2 carrot julienned or thinly sliced into about 1/2 cup
- 1/2 cup 120.00 ml red cabbage chopped
- 1 avocado sliced (see note)
- 1 red onion sliced into approximately 1/4 cup
- 1/2 cup 120.00 ml basil leaves
- 1/3 cup 80.00 ml cilantro chopped
- 10 mint leaves
- 1 lime optional
For the Creamy Soyless Sauce
- 2 Tbsp 29.57 ml gluten-free fish sauce
- 1 Tbsp 14.79 ml Coconut aminos
- 2 Tbsp 29.57 ml sauerkraut juice or pickle juice
- 2 Tbsp 29.57 ml full fat coconut milk
- Toss all ingredients together in a large salad bowl. Drizzles with freshly squeezed lime juice, if using.
- Pour on Creamy Soyless Sauce and serve.
- Combine ingredients in a bowl. Pour into a blender through a wire strainer to eliminate any sauerkraut pieces.
- Blend until combined. If the coconut milk separates from the rest of the ingredients, heat the mixture over low heat and blend again.