ROLL INGREDIENTS
8 spring roll skins
4 green leaf lettuce leaves
16 large cooked shrimp, tails removed
1 small bunch cilantro
1 carrot, cut into matchsticks
SAUCE INGREDIENTS
1/3 cup (720 ml) almond butter
2-3 TBSP (45 ml) coconut milk
½ tsp minced fresh ginger
1 TBSP (15 ml) lime juice
Pinch of red pepper flakes
1 small clove garlic, finely minced
1 TBSP (15 ml) coconut aminos
1/2 tsp (10 ml) sesame oil
1/2 tsp (10 ml) apple cider vinegar
Makes 4 rolls
In a shallow pan of lukewarm water, place 2 spring roll skins, and let them soak for 10-15 seconds to soften them slightly. Be careful when handling, as they break easily when brittle.
Gently remove the skins from the water, and place them on a kitchen towel. Let them rest for about 30 seconds to become more pliable.
Arrange 1 piece of lettuce on the bottom half of 1 skin. You can tear the leaf so it fits nicely. Leave a 1-inch border around the edge of the spring roll skin.
Evenly distribute 4 shrimp, a little cilantro, and some carrots over the spring roll skin. Be sure not to overfill, which can cause the skin to break when rolling.
Pressing down on the filling with your fingers, fold the left and right sides inward, and then start rolling the end nearest you over the top of the fillings and to the other side. If the skin gets too dry to seal, moisten the unsealed edges with a little warm water.
Place the completed roll on a plate, seam side down, and cover with a damp paper towel. Repeat with the remaining ingredients.
Shrimp rolls can be made a day ahead. Simply cover them with a damp paper towel, wrap them well in plastic wrap, and place them in an airtight container. Store in the refrigerator or a cooler until ready to use.
In a medium-sized bowl, combine the sauce ingredients and whisk until fully combined.
Store the sauce in a jar with a tight-fitting lid in the refrigerator until needed.
To serve, cut the rolls on a diagonal, and serve them with the sauce.
More Recipes You'll Love
Shrimp Rolls with Nutty Ginger Sauce turn fresh summer rolls into a full meal. Plump cooked shrimp, crisp lettuce, cilantro, and carrot matchsticks roll up in soft spring roll skins, then dunk beautifully into a creamy almond butter sauce spiked with ginger, lime, and coconut aminos.
Pro Tips
- Soak the spring roll skins in lukewarm water just 10–15 seconds — they're brittle when dry and tear easily, so handle them gently and let them rest on a towel until pliable.
- Don't overfill the rolls. Four shrimp, a little cilantro, and a few carrot sticks per roll keeps them tight and prevents the skins from breaking when you roll.
- Leave a 1-inch border around the edge of the skin and fold the left and right sides inward first, then roll firmly from the end nearest you.
- The nutty ginger sauce is the star: almond butter loosened with coconut milk, sharpened with ginger, lime, garlic, and a little sesame oil.
- Dip generously — the sauce is what takes these rolls from simple to spectacular, so make extra.
Frequently Asked Questions
Can I use cooked shrimp?
The recipe calls for cooked shrimp with tails removed, so buy them pre-cooked or poach and chill your own. They're ready to roll with zero cooking on the night.
Are these rolls paleo?
The filling and sauce are paleo-friendly, though traditional spring roll skins are rice-based. For a strict version, wrap the filling in large lettuce leaves instead of skins.
What can I use instead of almond butter?
Cashew butter or sunbutter both make a lovely creamy sauce base. Thin with coconut milk until it's a smooth, dippable consistency.
Can I make them ahead?
Roll them a few hours ahead and keep covered with a damp towel in the fridge so the skins don't dry out. The sauce keeps separately for days.
Recipe Card
Ingredients
Method
- [object Object]
- [object Object]
- [object Object]
- [object Object]
- [object Object]
- [object Object]
