Dairy-Free Shrimp Rice Noodle Roll
Elevate your appetizer game with these Dairy-Free Shrimp Rice Noodle Rolls, a vibrant and refreshing twist on traditional Asian-inspired street food. Packed with succulent shrimp sautéed in soy sauce, ginger, and sesame oil, these rolls are complemented by crisp julienned vegetables, chewy rice noodles, and aromatic cilantro—all wrapped snugly in delicate rice paper wrappers. Perfect for meal prep or entertaining guests, this dairy-free recipe offers a light yet satisfying bite that pairs beautifully with a side of soy sauce for dipping. Ready in just 40 minutes and ideal for serving fresh, these easy-to-make rolls are a flavorful, healthy option for gluten-conscious and dairy-free diets. Make these colorful hand-rolled delights the star of your party or enjoy as a wholesome lunch!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 250 grams Shrimp, peeled and deveined
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Ginger, minced
- 1 teaspoon Garlic, minced
- 2 Scallions, thinly sliced
- 1 Cucumber, julienned
- 1 Carrot, julienned
- 12 Rice paper wrappers
- 6 Lettuce leaves
- 1 bunch Fresh cilantro
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cook the rice noodles according to the package instructions. Rinse under cold water, drain well, and set aside.
Heat a skillet over medium heat and add the sesame oil.
Add the minced garlic and ginger, sauté for 1 minute until fragrant.
Add the shrimp, cooking for 3-4 minutes or until they turn pink and opaque.
Stir in 1 tablespoon of soy sauce, the rice vinegar, salt, and black pepper. Remove from heat and let the shrimp cool.
Prepare a flat dish of warm water to moisten the rice paper wrappers.
Dip each rice paper wrapper into the warm water for about 15-20 seconds, until pliable, and place it on a damp clean kitchen towel.
Arrange a piece of lettuce on the softened wrapper.
On top of the lettuce, place a small handful of noodles, some julienned cucumber and carrot, a few shrimp, sliced scallions, and a couple of cilantro leaves.
Fold the bottom of the wrapper over the filling, then fold in the sides and roll up tightly to enclose the filling.
Repeat the process with the remaining ingredients.
Serve the rolls with a side of soy sauce for dipping.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 3728 mg | 162% | |
| Total Carbohydrate | 288.8 g | 105% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 8.3 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2145 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
