My earliest memory of eating summer rolls was in the mall food court in my home town. I was always in search of something healthy I could eat while my friends were getting burgers and fries. These summer rolls fit the bill for me. Filling and low calorie they were probably the “healthiest” thing available.
I’m still nostalgic for the herbaceous bright asian flavours. These are veggie heavy without the sugary dipping sauce and rice noodles. My version appeals to my new paleo lifestyle. I’m using rice paper wraps here because a little bit of rice agrees with my system. The rolls would also work with collard greens or butter lettuce.
The key to making these easy to roll is spiralizing the veggies instead of slicing them into matchsticks. The noodle shapes won’t poke out of your rolls causing tears while you’re rolling.
- 1 zucchini spiralized or julienned
- 1 carrot spiralized or julienned
- 1 red pepper spiralized or julienned
- 1/2 english cucumber spiralized or julienned
- 1 package rice paper wraps substitute collard greens or butter lettuce for 100% paleo
- 24 cooked shrimp, halved length-wise
- 1/4 cup fresh basil chiffonade
- 1/4 cup fresh mint chiffonade
- 1/4 cup fresh cilantro chiffonade
- 4 tbsp almond butter
- 4 tbsp coconut aminos
- 1 tsp lime juice
- 2 tbsp coconut milk
Mix all the ingredients for the sauce in a small bowl and set aside.
Fill a shallow frying pan or bowl with hot water. If using rice paper wraps, submerge into hot water until pliable about 15 seconds. Place the rice paper wrap on a cutting board.
Place 3 shrimp halves on the rice paper. Top with veggies and herbs.
Roll everything up like a burrito. Serve with dipping sauce.
Spiralizing the veggies is key because you don't have veggies poking out of the lettuce wraps. Julienned vegetables work as well, but I find it easier to roll up spiralized veggies.