Simple Shrimp Pineapple Spring Rolls with Aminos Dipping Sauce

5 from 3 reviews




Spring Rolls

  1. Dip one piece of rice paper into a large bowl of water at room temperature
  2. Submerge it for about 3-5 seconds. It will still feel slightly hard, but will soften as it soaks up the water when you are assembling your ingredients
  3. Place three pieces of shrimp on the wet rice paper (about a third of the way up). Then add a small pile of cabbage on top of the shrimp, lettuce, one tablespoon of pineapple, and the chopped mint leaves
  4. Gently grab the top of the rice paper and fold it over the ingredients, pushing the ingredients in towards the fold as you go. Fold once over, then fold in the sides towards the center to seal in all the fixings
  5. Continue to roll until the rice paper is sealed and all ends are enclosed
  6. Place the spring roll on a piece of parchment paper or roll in plastic wrap to refrigerate and serve later

Coconut Aminos Dipping Sauce:

  1. Heat 1/2 cup coconut aminos (you could also sub for tamari or soy sauce) in a small pot over medium high. Add the fresh lime juice and chopped green onions. Bring to a simmer
  2. Take the mixture off the heat then whisk in the arrowroot powder (or sub for cornstarch). Whisk for one minute, until the sauce thickens. Serve as a dip for the spring rolls.