Gluten-Free Shrimp Spring Rolls!!!

PictureHi, friends! 

I am so excited to share this recipe for Shrimp Spring Rolls and it just so happens to be Gluten-Free! 

These beautiful wraps are perfect for every season.  Changing out the seasonal vegetables is a double win and will certainly be a new family favorite! 

I also wanted to share with you all, that I entered into another cooking contest and decided this was the recipe to submit!

I have been making a version of these wraps, the glutinous way, for my husband for a few years but unfortunately was never able to share in the joy of eating any because the wraps I used always contained gluten…until now!!

 I would generally make the mixture and instead of wrapping mine in phyllo wraps, I would plate my adapted version over brown rice, which by the way is another way you could make this meal.  Since finding these wonderful rice wraps I can live again….okay maybe that’s a bit dramatic, but now I feel like I am not limiting yet another food choice in my life!

I hope you all love this recipe as much as my husband and I do!  I am also equally as excited to be in this contest and who knows?!?!? Fingers crossed!


  • 1/2 pound of shrimp (pre-cooked)
  • 1/2 head of red (purple) cabbage
  • 3 stalks of celery
  • 3 carrots
  • 1 cup bean sprouts
  • 1 yellow Zucchini squash
  • 4 green onions
  • 1 teaspoon fresh ginger
  • 2-3 cloves of garlic
  • 3 tablespoons of sesame oil
  • 3-4 Tablespoons Oyster Sauce



  1. Place shrimp in a wok or pan on the stove and cook on medium heat in the sesame oil.  Remove shrimp from pan and set aside.
  2.  Either wipe out or use the oil from the cooked shrimp and add your chopped garlic, minced ginger, chopped celery, and green onions and cook until translucent (make sure to leave some of the green onions to use later).
  3. Add you shredded carrots, red cabbage, and yellow zucchini squash and continue to stir vegetables.
  4. Add your shrimp back into the pan and the oyster sauce and stir.  Add the bean sprouts and the rest of the green onions stir and then remove from heat.
  5. On a dry surface take one rice wrap at a time and dip into a separate bowl of water (make sure the entire wrap is covered in water) and set on a dry surface.
  6. Add your filling and try not to over-stuff it because it will be hard to roll it up.  Take the bottom of the wrap and fold it over the mixture make sure to hold it into place.  Fold the sides in and continue to roll until you have your individual rice wrap and all the sides are folded in holding the filling in place.


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