Gluten-Free Fresh Spring Rolls
Dive into the vibrant flavors of these Gluten-Free Fresh Spring Rolls—a light, refreshing appetizer or meal packed with colorful veggies, succulent shrimp, and aromatic fresh herbs. Wrapped in delicately softened rice paper, these rolls showcase a medley of julienned carrots, cucumber, and red bell pepper, alongside tender rice noodles and crisp lettuce for a satisfying crunch. A trio of mint, cilantro, and basil adds a burst of herbal freshness, while the gluten-free dipping sauce, featuring soy sauce, hoisin, and crushed peanuts, delivers a sweet-savory punch. Perfect for gluten-free diets and ready in under 30 minutes, this recipe is an effortless way to enjoy wholesome, customizable flavors.
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Recipe Information
Ingredients
- 8 sheets rice paper wrappers
- 16 pieces medium cooked shrimp, peeled and deveined
- 100 grams rice vermicelli noodles
- 1 large carrot, julienned
- 1 medium cucumber, julienned
- 1 medium red bell pepper, julienned
- 24 leaves fresh mint leaves
- 24 leaves fresh cilantro leaves
- 24 leaves fresh basil leaves
- 8 leaves green lettuce leaves
- 4 tablespoons gluten-free soy sauce
- 4 tablespoons hoisin sauce
- 2 tablespoons crushed peanuts
- 1 large bowl warm water
Instructions
Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
Prepare your workspace by arranging the shrimp, noodles, and vegetables in separate bowls for easy access.
Fill a large shallow bowl with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until soft and pliable, then place it carefully on a clean surface or a damp cutting board.
Lay a lettuce leaf flat on the bottom third of the wrapper, leaving space on the edges for folding.
Place 2 pieces of cooked shrimp on top of the lettuce, followed by a small handful of rice noodles.
Add a few julienned strips of carrot, cucumber, and red bell pepper over the noodles.
Top with 3 leaves each of mint, cilantro, and basil.
To roll, fold the bottom edge of the wrapper up and over the filling tightly. Fold in the sides and continue rolling to seal. Repeat this process for the remaining wrappers.
Serve the spring rolls with a dipping sauce made by combining gluten-free soy sauce and hoisin sauce, topped with crushed peanuts.
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 5258 mg | 229% | |
| Total Carbohydrate | 201.7 g | 73% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 29.4 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1764 mg | 38% | |
*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.
