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rainbow collard green spring rolls with shrimp {paleo}

  • Author: Nyssa Tanner
  • Total Time: 45 minutes
  • Yield: 8 pieces 1x


Rainbow collard green spring rolls with shrimp! Layers of tangled crunchy veggies, perfectly pan seared shrimp, spicy mayo, all tucked inside some SUPER HEALTHY collard green wraps!



for the wraps

  • 1 bunch of collard greens, about 8 large leaves (double that amount if your leaves are pretty small, as you may need to layer 2 for one wrap)
  • 1/2 lb raw white shrimp, peeled and de-veined
  • 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 a 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 (I used mint and cilantro)
  • sesame seeds

spicy mayo

  • 3 tbsp high quality mayonnaise
  • 1 tsp asian hot sauce
  • can substitute (or add!) avocado

dipping sauce

  • 2 tbsp coconut aminos
  • 1 tbsp coconut vinegar (or another vinegar – white or rice vinegar would work best as a substitute)
  • juice of 1 lime
  • 1/2 tsp sesame oil
  • chili flakes
  • sesame seeds


for the wraps

  1. Prepare all the vegetables and herbs for the rolls and set aside.
  2. Wash and dry shrimp thoroughly. Place in a large bowl and toss to coat evenly with salt, pepper, coconut sugar and garlic powder.
  3. Heat a large saute pan to medium high with 1 tbsp avocado oil.
  4. When pan starts to smoke add shrimp and cook, allowing to brown before flipping, until cooked through and just starting to char.
  5. Set shrimp aside to cool on a plate.
  6. While shrimp are cooling, prepare the collard wraps.
  7. Cut away the stem, and trim the spine, without cutting through the leaf.
  8. Bring a large sauce pan of water to boil and prepare a bowl or a shallow dish with ice water next to the stove, and a plate with some kitchen towels.
  9. When water is boiling, reduce to a simmer, and submerge leaves, one at a time, for about 30-45 seconds (depending on how thick they are). Be careful not to overcook, as they will get too soft to work with.
  10. When each leaf is done, dip it into the ice water for at least 10 seconds to stop the cooking, move to the plate and pat dry with kitchen towels.
  11. After collard greens are ready and shrimp has cooled, cut the shrimp in half so they’re not so thick.

dipping sauce and spicy mayo

  1. In a small bowl whisk together the coconut aminos, coconut vinegar, lime juice, sesame oil, a few sesame seeds and a pinch of chili flakes. Set aside.
  2. In a seperate small bowl stir together mayonnaise with hot sauce, adjusting the amount of hot sauce to fit your taste!


  1. Lay a collard green out on a flat surface.
  2. Spread a bit of spicy mayo (or avocado) just a little ways back from the center (toward you) of the leaf.
  3. Place a little bit of each filling ingredient on top of the mayo – lettuce, purple cabbage, carrots, cucumber, peppers, shrimp, red onion, fresh herbs and a sprinkle of sesame seeds. If one leaf seems like it will be too small, you can layer two for more surface area.
  4. Fold the sides of the leaf over your filling ingredients, and then the back piece (closest to you), over the top of that.
  5. Roll the collard green around the filling using your fingers to keep the sides tucked in just like you would roll a burrito.
  6. Done! Set aside and repeat with remaining leaves and filling.
  7. When ready to serve, cut in half and serve with dipping sauce.
  • Prep Time: 35 min
  • Cook Time: 10 min