Stir Fry Spring Rolls by Lexi's Clean Kitchen iin black bowls with lime wedge


No matter what season, it’s always a good time for spring rolls.  They are packed with flavor and texture and are extremely versatile.  Assembly can be a fun activity for children or dinner party guests to be involved in.  Thanks to Lexi Davidson, the woman behind Lexi’s Clean Kitchen for sharing her stir fry spring roll recipe with us.  Lexi is a true talent at creating healthy allergy-friendly recipes that inspire others to see that living a healthy lifestyle is fun, exciting, and deeply rewarding.  We recently interviewed her on our podcast (listen here).  In this interview, Lexi’s ‘joie de vivre’ comes through as she tells her whole story, how her cookbook came to be, and that it takes a team to build a wildly popular health food blog.  Listen in and enjoy!



Stir Fry Spring Rolls

The great thing about spring rolls is how versatile they are.  They can be an appetizer, snack or entree.  You can add any variety of flavors and fresh herbs to kick up the volume.  Whether you’re vegan, vegetarian, or paleo the recipe can be adapted to work for you.  The base is a gorgeous mix of vegetables so omit the shrimp and add mushrooms if your vegetarian.  If you’re following a paleo diet, you could always add some crispy fried ground pork for additional protein and salty fatty goodness.  The options are endless and it’s fun to play with the ingredients as your mood fancies.

If you’re feeling like crispy spring rolls, Lexi recommends frying them up in a cast iron skillet.  We love the idea of getting friends and family involved in the assembly line for fun involvement in the kitchen.  Furthermore, her dipping and stir fry sauces are super delicious.  To read Lexi’s full post, visit her website here and make sure to check out her incredible recipes, meal plans, and clean beauty advice.


Stir Fry Spring Rolls
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Yield: 4

Stir Fry Spring Rolls


    Stir Fry Sauce
  1. 2 Tbls coconut aminos
  2. 1 Tbls rice vinegar
  3. 1 tsp chili garlic paste, more to taste
  4. 1 tsp fish sauce
  5. 1/2 tsp sea salt
  6. 1/2 tsp pepper
  7. 1/2 tsp red pepper flakes
  8. pinch garlic powder
    Stir Fry
  1. 2 tsp sesame oil
  2. 1 purple cabbage, (sliced thinly)
  3. 1 cup bean sprouts
  4. 15-20 shrimp, cleaned, deveined, and tail removed (omit for vegetarian)
  5. 1 red pepper (sliced into matchsticks)
  6. 1 carrot, (peeled and sliced into matchsticks)
  7. 1 scallion, diced
  8. 1 package Spring Roll Wrappers
  9. 1 package Vermicelli Rice Noodles
    Peanut Dipping Sauce
  1. 1 Tbls peanut butter
  2. 1 Tbls and 1 tsp filtered water
  3. 1 tsp fresh lime juice
  4. 1 tsp honey or coconut sugar
  5. 1/4 tsp fish sauce


  • Mix all the stir fry sauce ingredients in a bowl set aside
  • Heat sesame oil in a large frying pan over medium-high heat
  • Add carrots and red pepper and cook until the peppers begin to soften
  • Add shrimp and cook until pink and cooked through (~5 mins)
  • Add scallions, bean sprouts, and cabbage and cook just until the bean sprouts start to soften and turn translucent, (~2-3 mins)
  • Add the stir fry sauce to the vegetables and stir
  • Remove stir-fry from the heat and let cool
  • In a medium saucepan, bring 4 cups of water to a boil over high heat
  • Add Vermicelli noodles and cook according to package instructions
  • Drain and rinse under cold water to prevent further cooking
  • Add to the vegetable stir-fry and mix well
  • In a small bowl whisk together peanut sauce ingredients and set aside
  • Place stir-fry ingredients in a large bowl next to a large bowl with warm water
    Begin rolling:
  • Add one sheet of rice paper to the warm water until it is pliable (~30 sec)
  • Remove paper from 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!
  • Add the stir-fry mixture to the bottom third of the paper
  • Gently fold over once, tuck in edges, and continue rolling until seam is sealed
  • Repeat with remaining rolls and 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