Oh, hello—beautiful weather! The sun is out (hopefully to stay), summer is just around the corner, and I’m all about these crunchy, spicy, colorful rainbow collard green spring rolls with shrimp.
Tangled crunchy vegetables, perfectly pan-seared shrimp, spicy mayo or avocado—or both—and a salty, slightly tangy dipping sauce. Yes, please.
Whenever I make collard green wraps I get nostalgic: memories of simple, vegetable-filled collard wraps, salads, cashew “cheese,” sprouted crackers and a dehydrator running non-stop in a tiny apartment come rushing back. Early in college I experimented with vegetarian and vegan diets, even trying a raw vegan phase for a few weeks. While that strict approach wasn’t a long-term fit, it taught me how to make raw and fresh ingredients taste exciting and easy to incorporate into everyday meals.
Collard greens spring rolls
Why I love collard green wraps: a collard green wrap is a single leaf with the stem and spine trimmed, blanched or lightly steamed until it turns bright green and becomes pliable. The goal is to soften the leaf just enough so it folds and rolls without tearing, while keeping enough structure to hold fillings and travel well as a weekday lunch. They’re sturdy, healthy, and surprisingly versatile.
You can fill collard wraps with nearly anything: turkey, avocado and cream cheese, or a vegetable-forward filling like the one below. These rainbow collard green spring rolls with shrimp are a great place to start.
Why they work
These spring rolls are a perfect hand-held lunch, light dinner, or snack that packs big flavor into a compact, healthy package. They travel well and keep you satisfied without weighing you down—ideal for busy days when you still want fresh, delicious food.
What’s inside and how to assemble
Use whatever vegetables you like or have on hand. I chose a true rainbow for visual contrast and texture. The rolls pictured include:
- Sliced red pepper
- Shredded purple cabbage
- Cucumber cut into matchsticks
- Shredded romaine lettuce
- Carrot ribbons
- Thinly sliced red onion
- Fresh herbs (mint and cilantro)
- Pan-seared, seasoned shrimp
- Spicy mayo or mashed avocado (or both)
Layer the ingredients on a blanched collard leaf, tuck the sides in as you roll, and you’ll have tidy, sturdy spring rolls. If a leaf is small, layer two leaves to create more surface area before filling.
If you make this recipe, I’d love to hear how it turns out. Leave feedback in the comments or share a photo on social media to celebrate your version.
Rainbow Collard Green Spring Rolls with Shrimp {Paleo}
- Author: Nyssa Tanner
- Total Time: 45 minutes
- Yield: 8 pieces
Description
Bright, crunchy rainbow collard green spring rolls filled with seasoned, pan-seared shrimp and fresh vegetables, served with spicy mayo and a tangy dipping sauce. A light, flavorful option for lunch, snack, or picnic.
Ingredients
For the wraps
- 1 bunch collard greens (about 8 large leaves; double the leaves if small)
- 1/2 lb raw white shrimp, peeled and deveined
- 1/2 tsp salt
- 1 tsp coconut sugar
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 1/2 tbsp avocado oil
- 1 cup shredded romaine lettuce
- 1 cup shredded purple cabbage
- 1 carrot, peeled and shaved into ribbons
- 1/2 large cucumber, seeded and cut into matchsticks
- 1 small red pepper, cut into matchsticks
- 1/4 cup thinly sliced red onion
- A handful of fresh herbs (mint and cilantro recommended)
- Sesame seeds, for garnish
Spicy mayo
- 3 tbsp high-quality mayonnaise
- 1 tsp Asian hot sauce (adjust to taste)
- Optional: mashed avocado to substitute or add
Dipping sauce
- 2 tbsp coconut aminos (or soy/sauce substitute)
- 1 tbsp coconut vinegar (or rice or white vinegar)
- Juice of 1 lime
- 1/2 tsp sesame oil
- Pinch of chili flakes
- Sesame seeds
Instructions
For the wraps
- Prepare all vegetables and herbs; set aside so assembly is quick.
- Rinse and dry the shrimp. Toss with salt, pepper, coconut sugar and garlic powder to coat evenly.
- Heat a large saute pan over medium-high heat with 1 tbsp avocado oil.
- Add the shrimp when the pan is hot. Let them brown on one side before flipping; cook until just done and starting to char.
- Set cooked shrimp aside to cool on a plate.
- While the shrimp cools, prepare the collard leaves by trimming the stem and the central spine without cutting through the leaf.
- Bring a large pot of water to a boil. Prepare a bowl of ice water and a plate lined with towels.
- Reduce the boiling water to a simmer. Submerge each leaf for 30–45 seconds, depending on thickness. Do not overcook—the leaves should be pliable but still firm.
- Immediately transfer each leaf to the ice water for at least 10 seconds to stop the cooking, then pat dry.
- Slice cooled shrimp in half lengthwise if they are thick, so the rolls are easier to bite into.
Dipping sauce and spicy mayo
- Whisk together coconut aminos, coconut vinegar, lime juice, sesame oil, sesame seeds and a pinch of chili flakes. Taste and adjust seasoning; set aside.
- Mix mayonnaise with hot sauce in a small bowl; adjust heat to taste. Optionally use mashed avocado instead or combine both for creaminess and spice.
Assembly
- Lay a blanched collard leaf flat on a work surface.
- Spread a small strip of spicy mayo or mashed avocado a bit back from the center of the leaf (closer to you).
- Layer a small amount of each filling ingredient: lettuce, cabbage, carrots, cucumber, pepper, shrimp, red onion, fresh herbs, and a sprinkle of sesame seeds. Use two leaves if needed for a larger wrap.
- Fold the sides of the leaf inward over the filling, then fold the near edge over the top of the filling.
- Roll tightly away from you, tucking the sides as you go, similar to rolling a burrito.
- Repeat with remaining leaves and filling. When ready to serve, slice rolls in half and serve with the dipping sauce.
- Prep Time: 35 min
- Cook Time: 10 min