Paleo Vietnamese Summer Rolls

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Author Mandi


For the rolls

  • 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

For the sauce

  • 4 tbsp almond butter
  • 4 tbsp coconut aminos
  • 1 tsp lime juice
  • 2 tbsp coconut milk


  1. Mix all the ingredients for the sauce in a small bowl and set aside.

  2. 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.

  3. Place 3 shrimp halves on the rice paper. Top with veggies and herbs. 

  4. 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.