Shrimp Summer Rolls + Sweet/Spicy Cashew Sauce

A Feteful Life: Paleo Summer Shrimp Rolls and Sweet/Spicy Cashew Sauce

One of my absolute most favorite foods is sushi. And almost every time I order from my favorite DC takeout joint, I get shrimp summer rolls with spicy peanut dipping sauce. But I’m trying to take it easy on the rice and soy, so I haven’t had much sushi lately. And that’s meant not a lot of summer rolls either. I decided that there must be a way to make relatively “clean eat” summer rolls and so I researched and shopped and chopped until I found the closest clean substitute I could. And they are delish!

Now, because one of my favorite things about summer rolls is the gorgeous transparent rice wrapper, I kept them. If you want these to be completely clean/paleo/primal, you can use a large green leaf instead (collard green or chard are my favorites to use as wraps generally, but a lighter green would probably work best with the flavors here). The rice wrappers took a little bit of practice, but they were surprisingly forgiving. I used my favorite crisp veggies, but these are so versatile, you can pretty much use whatever you want. I also subbed kelp noodles for the rice noodles traditionally used in the rolls — they were SO crunchy and really soak up whatever flavor you add to them. I actually think they might be my new favorite thing and can’t wait to try them in other Asian dishes (and they’re totally paleo compliant!). For the kicker, I came up with a fairly “clean eat” sweet/spicy cashew dipping sauce to take the place of my beloved peanut sauce. It’s not exactly the same, but it’s pretty flipping good.

Shrimp Summer Rolls + Sweet/Spicy Cashew Sauce (A Feteful Life)


Summer Rolls

  • 12 – 15 rice wrappers
  • 1, 12 ounce package of kelp noodles, rinsed and drained
  • about 40 shrimp, cleaned, deveined, cooked and cooled (I bought mine pre-everything)
  • 4-5 mini cucumbers (also called Persian cucumbers — you can use regular cukes, you just won’t need as many)
  • 3 carrots, peeled, end trimmed
  • 2 bell peppers (I like red and yellow for the color)
  • 2 avocados
  • 1 large bunch of fresh mint

Cashew Sauce

  • 1/2 cup cashew butter
  • 1 clove garlic, minced
  • 2 tbsp Tamari or Coconut Aminos
  • juice of 2 limes
  • 1 tbsp Sambal Olek (Asian chili paste)
  • 1 tbsp sweet Thai chili sauce (this isn’t paleo, but if you want to leave it out, just up the Sambal Olek and raw honey a bit)
  • 2 tbsp raw honey
  • hot water to thin sauce, as needed


Summer Rolls

  • Julienne vegetables and wedge avocado, and set them up in a row for easy access. Place kelp noodles, shrimp, and mint within reach as well.
  • Wet a tea towel or cloth napkin and set on a flat surface. Fill a shallow pan with water and place nearby.
  • Place one rice wrapper in water pan and soak for about 20-30 seconds (until it just starts to get soft). Remove and carefully place on wet towel.
  • Place selection of vegetables (I used two julienned pieces of each) in middle. Top that with a bunch of kelp noodles, then 3 – 4 shrimp, 1-2 avocado wedges, and a few mint leaves. Fold in ends, then roll up from right to left.

Cashew Sauce

  • Place all ingredients in a microwaveable bowl and heat in microwave for 30 seconds. Stir well.
  • If the sauce is too thick, add a few tablespoons of water and stir well until you reach the desired consistency.

A Feteful LIfe: Shrimp Summer Rolls + Sweet/Spicy Cashew Sauce

A Feteful Life: Shrimp Summer Roll + Sweet/Spicy Cashew Sauce

Shrimp Summer Roll + Sweet/Spicy Cashew Sauce



Easy Thanksgiving Appetizers

So, my plan was to find a way to paleo-fy one of my favorite holiday brunch recipes. BUT I just couldn’t get it together in time. Don’t worry, I still plan to make it happen soon, but in realizing that I didn’t have enough time to pull that post together, I realized that I hadn’t even planned any of my paleo dishes for Thanksgiving. As I said before, I don’t cook Thanksgiving dinner, but I did plan on trying to make some special tasty sides that would help keep me on track. So I’ve gathered together a group of really yummy-looking appetizers that are easy, won’t ruin diners’ appetites, and will suit the paleo and non-paleo crowd alike. And you can probably easily get the ingredients before tomorrow if you don’t have them. I’m thankswinning.

Easy Thanksgiving Appetizers

1. these crispy prosciutto cups with pear look gorgeous and only require three ingredients;

2. paleo spiced nuts. heck yea;

3. the roasted beets with olive oil + sea salt from Sweet Paul are so beautiful, I might not be able to eat them. what? it could happen;

4. I’d serve pita chips for the non-paleo folk and kale chips for primal peeps with this cranberry avocado salsa;

5. I love the colors of these oven roasted cherry tomatoes and I bet they pack a sweet bite without filling you up;

6. you had me at olives, but turn them into orange + herb roasted olives? I’m yours fo sho.