By JJ Virgin

Shrimp Summer Rolls with Tamari-Ginger Dipping Sauce

  , ,

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


3 tbsp reduced-sodium wheat-free tamari

1 tbsp rice vinegar

2 tsp grated fresh ginger

4 (8-inch) rice spring roll wrappers

8 shrimp (about 8 ounces), cooked and halved lengthwise

16 medium fresh basil leaves

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


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


Want more delicious, nutritious recipes? Check out


Nutrition Facts

Sodium1194 mg
Protein26 grams
Total Fat1 gram
Saturated Fat0 grams
Total Carbohydrates30 grams
Dietary Fiber5 grams