1Combine the coconut aminos, vinegar, sambal, monk fruit sweetener, and ginger in a small bowl and set aside.
2Fill a large bowl with warm water, quickly dip rice paper wrapper in warm water to soften on both sides. Lay basil leaves flat down on wrapper. Top each with4 shrimp halves in a row across the middle of the wrapper.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, carrot, bell pepper, cucumber, and scallions. Fold about 1 inch on the right and left sides of the wrapper in and roll forward, encasing the ingredients. Cover rolls with a dampened paper towel. Repeat with the remaining ingredients.
3To serve, cut each roll in half crosswise and serve with the coconut aminos and ginger 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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