This might sound controversial, but I’ve never been a fan of Caesar salads… Lettuce and croutons don’t offer much nutritional value, and restaurants charge so much for it despite the ingredients being so cheap! Just because something is “green” doesn’t mean it offers you much nutritional benefit. Romaine lettuce is about 95% water and relatively low in fiber, vitamins, and minerals, even though people associate it with being “healthy.”

That’s why I prefer using a green goddess dip instead. Fresh herbs like basil, mint, and parsley are often overlooked as just garnishes, but they provide far higher concentrations of antioxidants, vitamins, and minerals compared to lettuce. These compounds are rich in polyphenols that support your gut, reduce inflammation, and benefit overall immunity.

These Green Goddess Spring Roll Wraps are a fusion spin on fresh Vietnamese spring rolls. It’s paired with a creamy, high-protein dip that’s packed with herbs and polyphenols.

I used a simple seaweed + rice paper hack for wrapping to make it high-protein, and the dip is also made with less fat by swapping out the mayo and sour cream with tofu and Greek yogurt instead. It’s fresh, flavorful, and honestly more nourishing than any Caesar salad!

Green Goddess Spring Roll Wrap (High-Protein)

These green goddess spring roll wraps are a high-protein fusion take on fresh Vietnamese spring rolls. It’s made with a seaweed-rice paper hack, and paired with a dip rich in polyphenols from herbs.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer, Main Course

Cuisine Fusion

Servings rolls

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Ingredients

Lemongrass chicken

13 oz chicken, cut into slices
1 Tbsp shallots, minced
1 Tbsp garlic, minced
1 Tbsp lemongrass
1 tsp fish sauce
1 tsp soy sauce
2 tsp oyster sauce
1 tsp black pepper
½ Tbsp avocado oil

Green Goddess dip

½ cup greek yogurt
6 oz silken tofu, blended
1 cup fresh parsley, chopped
1 cup mint & cilantro, chopped
1 garlic clove
¼ cup green onions, chopped
½ Tbsp extra virgin olive oil
2 Tbsp lemon juice
¼ tsp salt
¼ tsp black pepper
1 Tbsp rice vinegar
¼ tsp chili powder

Toppings

3 seaweed sheets
6 rice paper sheets
2 cups cabbage, chopped and steamed
2 cups spinach, steamed
½ cup carrot strips
2 persian cucumbers, cut into strips
⅓ cup pickled radish
⅓ cup peanuts, crushed

Get Recipe Ingredients

Instructions
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Season the chicken, then air fry at 370°F for 15 minutes until fully cooked.
13 oz chicken, 1 Tbsp shallots, 1 Tbsp garlic, 1 Tbsp lemongrass, 1 tsp fish sauce, 1 tsp soy sauce, 2 tsp oyster sauce, 1 tsp black pepper, ½ Tbsp avocado oil
In a blender, blend all dip ingredients starting on low speed, then increase to high until smooth and creamy. Set aside.
½ cup greek yogurt, 6 oz silken tofu, 1 cup fresh parsley, 1 cup mint & cilantro, 1 garlic clove, ¼ cup green onions, ½ Tbsp extra virgin olive oil, 2 Tbsp lemon juice, ¼ tsp salt, ¼ tsp black pepper, 1 Tbsp rice vinegar, ¼ tsp chili powder
To assemble, place a sheet of seaweed on a flat surface.
3 seaweed sheets
Soak two rice paper sheets in water until soft, then lay them on the bottom third of the seaweed, slightly overlapping.
6 rice paper sheets
Add your toppings and sliced chicken over the rice paper.
2 cups cabbage, 2 cups spinach, ½ cup carrot strips, 2 persian cucumbers, ⅓ cup pickled radish, ⅓ cup peanuts
Roll by folding up the bottom of the rice paper, then fold in the left and right sides, and continue rolling upward toward the seaweed to seal.
Serve with the green goddess dip and enjoy!

Keyword Chicken, Nutrition, Quick

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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