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Shrimp Summer Rolls with Coconut Aminos-Ginger Dipping Sauce

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May 22, 2017

These summer rolls make for a delicious appetizer at your next patio party!

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 2 summer rolls


3 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp sambal chili sauce

1 tsp Lakanto Golden Monk fruit sweetener

2 tsp grated fresh ginger

4 (8-inch) rice spring roll wrappers

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

4 medium romaine lettuce leaves, fibrous rib trimmed to flatten

16 medium fresh basil leaves

3 tbsp thinly sliced fresh mint

1 carrot, cooked and sliced into very thin strips

½ red bell pepper, thinly sliced

1 cucumber, peeled, seeded, and sliced lengthwise into very thin strips

2 scallions, sliced the long way into thin strips


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


Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.


Nutrition Facts

Sodium1194 mg
Protein 11g
Total Fat1g
Total Carbohydrates34g
Dietary Fiber5g

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