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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 SaladAsian Confetti Quinoa Salad with Almonds; and Coconut Ice Cream.

Shrimp Summer Rolls with Tamari-Ginger Dipping Sauce

  , ,

June 17, 2022

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

Total Fat2g
Saturated Fat0g
Total Carbohydrates25g
Dietary Fiber2g

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