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gluten free shrimp spring rolls with a sunbutter dipping sauce

Gluten Free Shrimp Spring Rolls with a Nut and Soy Free Dipping Sauce

Prep Time 10 mins
Total Time 10 mins
Servings 3 servings


  • For The Rolls
  • 6 pieces of rice paper
  • 24 medium sized pre cooked and peel shrimp thawed
  • 1/2 cup shredded carrots we used the pre shredded in a bag
  • 1/2 cucumber, peeled
  • 1 ripe avocado
  • 1/4 cup finely chopped mint
  • 1/4 cup finely chopped cilantro
  • Dipping Sauce
  • 2 tbsp coconut aminos
  • 1 tbsp sun butter
  • 1 tbsp gluten free chili sauce
  • juice from one lime
  • 1 tsp rice vinegar
  • 1 tsp minced ginger fresh or from a tube
  • 1/8 tsp crushed red pepper flakes optional


  • First make your sauce. In a small glass bowl, take all your ingredients and mix well. Cover and set aside.
  • Cut your cucumber and avocado is thin strips, fine chop your mint and cilantro and get your shredded carrots out of the bag and ready to grab.
  • Take a large bowl and fill it with very warm water. Take one piece of rice paper at a time and place in the bowl and cover with water for 5-7 seconds.
  • Take that one piece of rice paper and let sit submerged in the bowl of water for 5-7 seconds. Take it out of the water and lay on a large flat surface. Let sit for a few seconds. Then in the middle of the circle, length wise, layer in order: 4 pieces of shrimp, 2 slim pieces of cucumber, 2 thin slices of avocado, a little bit of shredded carrots, a tsp or so each mint and cilantro. Take the top of the paper and bring over the ingredients. Then fold in the sides and roll.
  • Set aside and start again.