• Paleo Fresh Spring Rolls

    Paleo Fresh Spring Rolls | stupideasypaleo.com

    The other day, I wanted fresh spring rolls. Badly. I also happened to be staring at the collard greens in the grocery store and this idea was born. I know you love quick and easy recipes, but I’ll be honest: this one is a bit more labor intensive because there is more cutting / chopping than usual and it depends which sauce(s) you make on the side. I could see these being an awesome weekend treat or something neat to bring to a summer party. All the components can also be prepped ahead of time and refrigerated for a day or two before use.

    The really cool part is that the kelp noodles look just like the vermicelli that comes in fresh spring rolls, but if you can’t find them, you could surely leave them out. I served my rolls with Umami Mayo but I think they’d be killer with Melissa Joulwan’s Sunshine Sauce, my Paleo Sweet and Sour Sauce or my Paleo Sweet Chili Dipping Sauce on the side for dipping. Dipping rules.

    Paleo Fresh Spring Rolls

    Prep Time 45 mins
    Cook Time 10 mins
    Total Time 55 mins
    Yields 6


    • 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 kelp noodles (you’ll use about half), optional
    • 1/4 cup of Umami Mayo for dipping, optional


    1. You’ll need to 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 the 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.
    10. Repeat with the remaining ingredients.
    11. Slice each wrap in half and serve cold with your choice of dipping sauces, if desired.


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    Paleo Fresh Spring Rolls | stupideasypaleo.com
    Paleo Fresh Spring Rolls | stupideasypaleo.comPaleo Fresh Spring Rolls | stupideasypaleo.comPaleo Fresh Spring Rolls | stupideasypaleo.com Paleo Fresh Spring Rolls | stupideasypaleo.com
    Paleo Fresh Spring Rolls | stupideasypaleo.com
    Paleo Fresh Spring Rolls | stupideasypaleo.com

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    9 thoughts on “Paleo Fresh Spring Rolls

    1. These Fresh Spring Rolls really were “Stupid Easy”! I love them. Found that the kelp noodles need to soak for awhile to make them more pliable and easier to work with. Made mine with fresh basil and we had some pulled chicken breast and added it to the mix. You could easily swap out the collard greens for lettuce leaves, as well as your proteins.

      Great recipe. Easy and quick if you have your ingredients chopped and prepped ahead of time. Thanks a million for posting this one!

    2. Was wonder if you could use the sweet potato vermicelli noodles instead of the kelp noodle? I grabbed a package of them the last time I was at the asian market (never used them but thought what the heck).

      1. Hi Tasha…most vermicelli noodles in the Asian aisle are made from rice. It’s gluten-free and so long as you’re okay with that, it’d be a fine sub. Just wanted to make sure you knew 🙂

      2. Ya! I think they’d work. I’m surprised I don’t see them used in more paleo recipes. Kelp noodles are thinner and have more nutrients and fewer carbs than sweet potato noodles. I personally love sweet potato noodles!!

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