Or make the filling as a salad? The last time I made spring rolls (pre-SBD), I was blown away by how good the filling was [romaine lettuce, cabbage, green onion, shredded carrots, mint leaves, cilantro, basil ... I think my recipe had tofu, but it would be great to substitute or add shrimp. The sauce was sesame oil (just a tiny bit), soy sauce, garlic, lime juice... many recipes include sugar, just leave it out.] You could make a SBD-friendly peanut sauce for "dressing."
Also, my recipe included rice noodles - I have found brown rice noodles at Whole Foods so this could become an entire Phase 2-friendly "Insides of a Spring Roll" salad. Yum! I like this idea...