Shrimp Summer Rolls with Tamari-Ginger Dipping Sauce
Fish & Shellfish, Main, Salads, Wraps & Sandwiches
May 22, 2017
te-space: pre-wrap;">These light and refreshing Vietnamese summer rolls not only taste good, they DO good – shrimp and fresh ginger are excellent natural anti-inflammatories.
- Prep: 20 mins
- Cook: 10 mins
- Yields: 2 Servings
Ingredients
3 tbsp reduced-sodium wheat-free tamari
4 (8-inch) rice spring roll wrappers
8 shrimp (about 8 ounces), cooked and halved lengthwise
4 medium romaine lettuce leaves, fibrous rib trimmed to flatten
3 tbsp thinly sliced fresh mint
1 medium beet, cooked and sliced into very thin strips
1 cucumber, peeled, seeded, and sliced lengthwise into very thin strips
Directions
1Combine the tamari, vinegar, and ginger in a small bowl and set aside.
2Fill a large bowl with warm water. Soak one spring wrapper with a paper towel. Place 4 shrimp halves in a row across the middle of the wrapper. Top each with a basil leaf. Arrange a lettuce leaf on the bottom third of the wrapper trimming it if necessary to leave a 1-inch border along the edges. top the lettuce with one-fourth of the mint, beet, bell pepper, and cucumber. Fold about 1 inch on the right and left sides of the wrapper in toward the roll to a plate and cover it with a dampened paper towel. repeat with the remaining ingredients.
3To serve, cut each roll in half crosswise and serve with the tamari dipping sauce.
*Choose coconut aminos during Cycles 1 and 2 of the Virgin Diet. Reserve wheat-free tamari for Cycle 3 or when you’ve established you aren’t soy-sensitive.
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
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