Paleo Spring Rolls

Paleo Spring Rolls

We have teamed up with the lovely people at Perfectly Paleo to bring you a recipe for some gorgeous Paleo Spring Rolls. I am always on the lookout for good quality Paleo products that both taste good and help to make daily life that little bit easier. One of my favourite products at the moment is the Paleo Wraps that are available from Perfectly Paleo. They are made completely from coconut products and are great to use in lunch boxes; perfect if you are struggling for a sandwich substitute at lunchtimes.

I decided to see how they would work as a Spring Roll and it worked perfectly. They taste delicious stuffed full of beautiful fresh ingredients. They are a mix between the freshness of a Vietnamese Roll and the crispiness of a Spring Roll; which to me creates the best of both worlds. I served with a sweet chilli dressing but you could just dip into coconut aminos (available online) if you wanted a simple soy sauce alternative.

In the filling I used a variety of fresh and crunchy vegetables along with some kelp noodles and prawns. If you have not come across them before, kelp noodles are Paleo friendly and make a fantastic rice noodle substitute. They can be added to salads, stir fries and even just mixed in with some vegetables to add some texture. They worked perfectly in the Spring Rolls and I shall definitely be using them again in my recipes. You can also pick these up from Perfectly Paleo and are well worth a try.

You can of course play around with the ingredients for the filling and add your favourite vegetables. I used prawns as I wanted a lovely fresh taste to the dish. You could also add shredded chicken or duck or even add in some minced pork. You would always need to make sure that the meat was cooked before adding to the Spring Roll.

A few tips on how to make the perfect Spring Roll

You need to start by placing the Paleo wrap on a flat surface with one of the corners pointing towards you. This will create a diamond shape as you look down on the wrap. To make sure you get your spring roll to stick together at the end you will need to apply the egg wash at the start. Apply this along each side of the wrap; aim for about an inch coverage on each side.

You can then start loading up with the fillings; if you put too much in it will be harder to wrap and you may have trouble sealing it together; use too little and you will just end up with layers of wrap. You will soon get a feel as to what the perfect amount of filling is.

Now onto the folding. Starting with the corner nearest to you, fold it over the top of the filling ensuring everything is tightly packed. Fold in each side. This should now look like an open envelope. Continue to roll tightly until complete. The egg wash should ensure that it all sticks together nicely. If you find the edges are not sticking you should try using some more egg wash on the next roll.

It is as easy as that. Once you have all your Spring Rolls made you can move onto cooking and they will be ready to eat within a matter of minutes.

Paleo Spring Rolls

Paleo Spring Roll 1 (amended)

Paleo Spring Roll

Servings: 7 

Preparation Time: 20 minutes

Cooking Time: 5 minutes

Total Time: 25 minutes


For the spring rolls: 

350g cooked prawns

1 pack Paleo Wraps

1 pack kelp noodles

1 carrot, sliced thinly in batons

3 large Savoy cabbage leaves, sliced thinly

1/2 sweet red pepper, sliced thinly in batons

3 large spring onions sliced thinly length ways

50g beansprouts

1 inch fresh ginger, finely chopped

2 tbsp coriander, roughly chopped

2 tbsp Chinese five spice

4 tbsp olive oil

1 medium egg

For the dipping sauce:

1 red chilli, deseeded and finely chopped

1 clove garlic, finely chopped

1 tbsp olive oil

1 tbsp white wine vinegar

1 tbsp fish sauce

1/2 lime, juice only

Pinch of sea salt


1. Prepare the kelp noodles according to the package instructions and place in a bowl.

2. Place the prepared vegetables in separate bowls or piles in front of you.

3. Beat the egg and set on one side.

4. Place a wrap in front of so that a corner is facing you (creating a diamond shape).

5. Egg wash the edges of the wrap (about an inch inwards on each side).

6. Start by placing a small amount of kelp noodles just off centre towards you.

7. You can then add the remaining vegetables and herbs as desired.

8. Finish with a sprinkling of Chinese five spice to taste.

9. You can now roll the wrap as set out in the instructions above.

10. Continue this process until all wraps have been completed.

11. Heat half of the oil in a large frying pan on a medium heat.

12. Place the wraps two at a time into the frying pan to cook.

13. The wraps will brown quickly so keep turning and cook for 5 minutes or until browned.

14, Place the cooked wraps onto some kitchen roll and add the next two to the frying pan.

15. Add the remainder of the oil as required until all the wraps are cooked.

For the dressing:

16. Using a pestle and mortar combine the chilli, garlic and salt.

17. Add the remaining ingredients, mix together well and serve.

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