Our #1 selling plant-based shakes are back in stock! Shop Now

Shrimp Summer Rolls with Tamari-Ginger Dipping Sauce

There was a time when a recipe like this would require a dedicated search for ingredients from your local Asian market. Fortunately, as grocery store chains have embraced a more global selection, all it takes is a trip to the Asian foods aisle to get wheat-free tamari, rice vinegar, and rice spring roll wrappers.

These wraps are so tasty and healthy, and they come together easily – especially with shortcuts like buying pre-cooked beets and shrimp. The fresh mint and basil are essential, so don’t miss out on their crunch and aromatic flavor.

One final tip: Be sure you have all your ingredients prepared and within easy reach before you dampen the spring roll wrappers.

Shrimp Summer Rolls with Tamari-Ginger Dipping Sauce is the first recipe in our Virgin Vietnamese menu, to be joined by Vietnamese Chicken and Cabbage Salad; Asian Confetti Quinoa Salad with Almonds; and Coconut Ice Cream.

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 jjvirgin.com/recipes.


Nutrition Facts

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

Thanks so much for reading! Don't forget to like this post and like us on Facebook.

Recent Posts


3 steps to a perfect smoothie
+ 48 recipes + $10 off protein

Replacing carb and sugar loaded breakfasts with a powerful, protein-packed shake is EASY when you have taste-tested recipes that rock!

Get your SMOOTHIE GUIDE here!

Recent Posts