Stir Fry Spring Rolls with Creamy Peanut Dipping Sauce

Stir Fry Spring Rolls {Paleo-friendly, dairy-free, grain-free} | Lexi's Clean Kitchen

These Stir Fry Spring Rolls are loaded flavor and are a quick and tasty appetizer or meal to throw together! Make the stir-fry, toss in a bowl, roll and devour! Simply omit the shrimp to make these vegetarian! These are a fun take on traditional spring rolls.

Stir Fry Spring Rolls

I am newly obsessed with spring rolls. The funny thing is, Mike isn’t much of the cook around here, but he is SO GOOD at rolling spring rolls. Like so, so good at it! He has the spring rolling skills. We made this into a fun date night and put out all of the ingredients to roll these and my other spring rolls, and had a fun appetizer party!

You can fry them or simply roll them as spring rolls.Whatever your heart desires!

Stir Fry Spring Rolls

Seriously, these are a MUST-MAKE!

Stir Fry Spring Rolls

Stir Fry Spring Rolls with Creamy Peanut Dipping Sauce

Prep Time 00:10 Cook Time 00:10 Total Time 0:20 Yields 4

Ingredients

    Stir Fry Sauce

    Stir Fry

    Peanut Dipping Sauce

    • 1 tablespoon peanut butter
    • 1 teaspoon fresh lime juice
    • 1 tablespoon and 1 teaspoon filtered water
    • 1/4 teaspoon fish sauce
    • 1 teaspoon honey or coconut sugar

    Directions

    1. Place all teriyaki sauce in a small bowl and set aside.
    2. In a large skillet over medium-high heat, heat sesame oil. Add in carrots and red pepper and cook until the pepper begins to soften.Add shrimp to the skillet and cook until the shrimp is pink and fully cooked through, about 5 minutes. Add scallions, bean sprouts, and cabbage and cook just until the bean sprouts start to soften and turn translucent, about 2-3 minutes.
    3. Add the teriyaki sauce to the vegetables and stir well.
    4. Take the stir-fry off heat and let cool.
    5. In a medium saucepan, bring 4 cups of water to a boil over high heat. Add in Vermicelli noodles and cook according to package instructions. Drain and rinse under cold water to stop the cooking process. Add to the vegetable stir-fry and mix well.
    6. In a small bowl whisk together all ingredients for the peanut dipping sauce and set aside until spring rolls are assembled.
    7. Place stir-fry ingredients in a large bowl next to a large bowl with warm water and start rolling:
    8. Add one sheet of rice paper to the warm water until it is pliable and no longer stiff (about 30 seconds). Take paper out of the water and place on a dry cutting board. Gently spread out the edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail! To the bottom third of the wrapper add the stir-fry mixture. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
    9. Repeat with remaining rolls and place on desired serving dish. Serve warm with peanut dipping sauce!

    Recipe Notes

    If you want to fry: Heat a cast iron pot with avocado oil and fry spring rolls until golden!

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Easy Stir-Fry & Spicy Noodle Soup

    For the past number of months American Express and Whole Foods Market have teamed up to bring you additional cash back when you use your American Express Blue Cash card at any WFM location!

    I have joined in and have brought you two ways to use one ingredient to go along with the program! In the archives you will find: Sweet Potato, Butternut Squash, and Ham.

    This month we have an ingredient that I cannot wait to start using more! Watercress! I am bringing you two delicious ways to use the fresh herb. In my go-to One-Pan Chicken Stir-Fry and in my Spicy Noodle Soup!
    2ways2percent_watercress

    First, the soup! Loaded with veggies, spiralized zucchini for the noodles, chicken, and flavors such as mint, watercress, cilantro, sriracha, and ginger.

    A whole ‘lotta YUM!Spicy Noodle SoupSpicy Noodle Soup

    Spicy Noodle Soup
    Serves 4
    Write a review
    Print
    Prep Time
    10 min
    Cook Time
    30 min
    Total Time
    40 min
    Prep Time
    10 min
    Cook Time
    30 min
    Total Time
    40 min
    Ingredients
    1. 4 cups Chicken or Beef Broth, homemade or store-bought
    2. 1/2 lb. Beef or Chicken, cut into cubes
    3. 1 tbsp oil
    4. 3 garlic cloves, crushed
    5. 1 bunch boy choy
    6. 1 onion, sliced
    7. 2-3 carrots, diced
    8. 2-3 cups zucchini noodles (1 large, or 2 medium zucchinis)
    9. 1 tbsp fresh ginger, grated
    10. 1/4 cup cilantro leaves, finely chopped
    11. 1/4 cup mint leaves, finely chopped
    12. 1/4 cup watercress, finely chopped
    13. 1 tsp-1tbsp sriracha, based on desired level of spice (can omit)
    14. Pink salt, to taste
    15. Pepper, to taste
    16. Optional: Red pepper flakes, to taste
    17. Garnish with 2 tbsp scallions, chopped
    Instructions
    1. In a large pot heat oil and garlic
    2. Add in onions and carrots and cook for 4-7 minutes until onions are soft
    3. Add in chicken and let cook until no longer pink
    4. Add in bok choy and saute for 2 minutes
    5. Add in chicken stock, ginger, cilantro, mint, watercress, and spices
    6. Bring to a boil then reduce heat and let simmer for 20 minutes
    7. Taste and adjust spices
    8. With 5 minutes remaining drop in spiralized zucchini
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Spicy Noodle Soup

    Now, the stir-fry!

    My easy stir-fry is our go-to dinner any night of the week. Have  a ton of veggies? Shrimp? Chicken? Or Beef? One-pan and you are good to go! Hearty, flavorful dinner on the table in under 30. Sign me up!

    Paleo Chicken Stir Fry

    One-Pan Chicken Stir-Fry
    Serves 4
    Write a review
    Print
    Prep Time
    8 min
    Cook Time
    20 min
    Total Time
    28 min
    Prep Time
    8 min
    Cook Time
    20 min
    Total Time
    28 min
    Ingredients
    1. 1 lb. organic chicken
    2. Veggies of choice-
    3. 2 carrots, chopped
    4. 1 onion, sliced
    5. 1 handful bok choy
    6. 1 cup sprouts
    7. 1 cup broccoli florets
    8. 1 zucchini
    9. 2 garlic cloves, crushed
    10. 1/3 cup watercress, chopped
    11. 2 tbsp scallions for garnish
    Sauce
    1. 1/4 cup Coconut Aminos
    2. 1/4 cup Fish Sauce or Coconut Aminos teriyaki sauce
    3. 2 tbsp seasoned rice vinegar
    4. 1 tbsp fresh ginger, finely chopped
    5. 1 garlic clove, finely chopped
    6. Optional: 1/4 tsp red pepper flakes
    Instructions
    1. In a pan heat oil and garlic
    2. Add in veggies (excluding bok choy or spinach)
    3. Let saute for 6-8 minutes
    4. Add in chicken or meat of choice and cook until no longer pink
    5. Add in spinach or bok choy
    6. In a bowl combine sauce ingredients
    7. Pour into pan and mix well
    8. Bring to a boil then reduce heat and let simmer for 15 minutes or so
    9. Taste and adjust spices as desired
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Paleo Chicken Stir FryPaleo Chicken Stir Fry

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own. 

     

     How do you use watercress?

     

    Spicy Noodle Soup

    Prep Time 10 min Cook Time 30 min Total Time 0:40

    Ingredients

    • 4 cups Chicken or Beef Broth, homemade or store-bought
    • 1/2 lb. Beef or Chicken, cut into cubes
    • 1 tbsp oil
    • 3 garlic cloves, crushed
    • 1 bunch boy choy
    • 1 onion, sliced
    • 2-3 carrots, diced
    • 2-3 cups zucchini noodles (1 large, or 2 medium zucchinis)
    • 1 tbsp fresh ginger, grated
    • 1/4 cup cilantro leaves, finely chopped
    • 1/4 cup mint leaves, finely chopped
    • 1/4 cup watercress, finely chopped
    • 1 tsp-1tbsp sriracha, based on desired level of spice (can omit)
    • Pink salt, to taste
    • Pepper, to taste
    • Optional: Red pepper flakes, to taste
    • Garnish with 2 tbsp scallions, chopped

    Directions

  • In a large pot heat oil and garlic
  • Add in onions and carrots and cook for 4-7 minutes until onions are soft
  • Add in chicken and let cook until no longer pink
  • Add in bok choy and saute for 2 minutes
  • Add in chicken stock, ginger, cilantro, mint, watercress, and spices
  • Bring to a boil then reduce heat and let simmer for 20 minutes
  • Taste and adjust spices
  • With 5 minutes remaining drop in spiralized zucchini
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!