Paleo Recipes: Thai Spring Rolls

paleo spring rolls recipe

This gorgeous Paleo recipe comes to us from Sarah Fragoso, bestselling author of the Everyday Paleo cookbook and the EverydayPaleo blog. It’s easy, delicious, and flexible- you can use chicken, beef, pork, or even tofu to make a vegetarian version. It’s from her new book, Everyday Paleo Thai Cuisine, which is inspired by her travels through Thailand. The cookbook is full of color and flavor – check it out here on amazon.

Paleo Spring Rolls

Sarah used Napa cabbage leaves instead of the usual rice paper for a new take on the traditional Thai spring roll. But you can also use the traditional rice paper if you wish. Serve these with a sweet chili sauce.

Prep time: 30 minutes
Cook time: 10 minutes
Serves: 3 to 5


6 to 8 large napa cabbage leaves
1 tablespoon coconut oil, palm oil, or leaf lard
3 cloves garlic, minced
1 cup ground pork, chicken, or beef
1/4 cup finely grated carrots
1/2 cup finely shredded cabbage
1/2 cup finely sliced shiitake mushrooms
1 teaspoon coconut aminos
1 teaspoon fish sauce
1/4 teaspoon black pepper


Bring a large pot of water to a boil and blanch the cabbage leaves to make them easy to fold. Drain and thoroughly dry the leaves and set aside to cool.
Heat the oil in a wok over medium-high heat, add the garlic, and stir-fry until fragrant, about 30 seconds.
Brown the meat in the oil and garlic.
Add the carrots, shredded cabbage, and mushrooms to the meat and stir-fry for 2 to 3 minutes.
Add the coconut aminos, fish sauce, oyster sauce, and black pepper to the meat and vegetable mixture.
Spoon 1 to 2 tablespoons of the mixture into the middle of each cabbage leaf.
Cut off the thick white stem at the bottom of the leaf, fold each side of the leaf over the filling, and roll until the stuffing is concealed.
Cut the rolls in half and serve.