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Chicken and Shrimp Summer Rolls with Tamari-Ginger Dipping Sauce

Al Roker shares recipes for gluten-free breakfast lunch and dinner in Studio 1A
TODAY Show: Al Roker shares recipes for gluten-free breakfast lunch and dinner in Studio 1A. -- April 17, 2015Samantha Okazaki / TODAY


Tamari-Ginger Dipping Sauce
  • ½ cup tamari soy sauce
  • 1 Tbsp ginger
  • 1 tsp scallion
  • 1 tsp sesame oil
Summer Rolls
  • 8-10 rice paper wrappers
  • 2 cups cooked chicken
  • ½ pound shrimp
  • 1 pound assorted green vegetables
  • 3 carrots
  • 2 yellow or red bell peppers
  • 1 zucchini
  • 1 bunch scallions
  • Lettuce leaves, washed and blotted dry, such as romaine, Boston, curly leaf, etc.
  • 1 cup fresh mint
  • 1 cup fresh basil


  1. Mix together the ingredients for the dipping sauce and set aside.  Lay out the ingredients for the Summer Rolls before beginning, or place them on the dinner table for diners to make-their-own.
  2. Fill a large bowl with warm water and have a dry towel nearby. Submerge a rice paper wrapper in the water for 5-8 seconds, lift out and dab the edge on the towel and place onto a flat plate or wooden board.
  3. Beginning with the shrimp or chicken, lay a few pieces onto one half of the round, leaving at least 1-inch of border. (The rice paper wrappers are somewhat transparent, so the first items you place onto the wrapper will be seen through the roll, make it pretty!)  Top with a few leaves of mint and basil, then layer vegetables and lettuce as you like, forming a log shape. 
  4. Fold the edge of rice paper nearest the filling over the filling and begin rolling toward the other side. Halfway through, fold the short ends over to enclose the log, then continue rolling to the end.  Repeat with more wrappers and place onto serving plates, with a small bowl of dipping sauce for each person.