Spring Rolls with “Peanut Sauce”

Category: Blog, Recipes • Mar 22 2022

Grateful thanks and acknowledgement is given to the chef Cristina Curp who created this recipe.  If you’d like to view her full recipe post you may do so here Cristina’s Curp’s Lemon Herb, Beef and Broccoli webpage with additional recipe info.
Note:  If your AlternaCare doctor wants you on lower carbs then make this recipe with seaweed sheets instead of tapioca sheets.

Spring Rolls with “Peanut Sauce”

  • Author: Cristina Curp, FNTP
  • Prep Time: 15
  • Cook Time: 4
  • Total Time: 19 minutes
  • Yield: 5 spring rolls 1x
  • Category: Appetizer
  • Method: Roll
  • Cuisine: Asian
  • Diet: Gluten Free

Refreshing and light, these paleo spring rolls are a great recipe that can fit any dietary need!


Spring Roll Filling 

  • 15 large shrimp peeled and deveined
  • 5 tapioca spring roll sheets
  • 1 cup matchstick carrots
  • 1 cup shredded lettuce
  • 1 cup shredded red cabbage
  • 1 cup basil leaves
  • 1/4 cup thinly sliced green onion

“Peanut Sauce”

  • 1/3 cup almond butter, sunflower seed butter (toasted coconut butter for those sensitive to sunflower and almonds)
  • 1/4 cup coconut milk, full fat
  • 1/4 cup coconut aminos
  • 2 tablespoons sesame oil
  • 2 teaspoons grated ginger, or ginger paste
  • pinch of salt

Make the “peanut sauce”

  1. Mix all of the ingredients in a small bowl and whisk together until smooth. Taste add more salt, ginger or aminos to taste.

Cook the Shrimp

  1. Bring a small pot of water to a boil.
  2. Over the top place a colander with the shrimp. Cover with a lid.
  3. Steam the shrimp for 5 minutes or until opaque and cooked through.
  4. Place in the fridge to cool off quickly.

Assemble the spring rolls 

  1. Wet a sheet of tapioca paper in warm water for 10 seconds. Place it on a tea towel and flip over once carefully without folding it.
  2. In the center place 2-3 shrimp then 2 basil leaves, then some lettuce, carrots, cabbage and lastly green onion.
  3. Pull the bottom half of the wrap over the filling then fold in the sides. Then keep rolling up/ forward. See the step my step images for a visual.
  4. Repeat with remaining shrimp.
  5. Serve chilled and with sauce to dip!

Recipe Notes:

  • Macros listed are with tapioca sheets


  • SERVING SIZE: 1 roll
  • CALORIES: 211
  • FAT: 12g
  • FIBER: 3g
  • PROTEIN: 14g

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