Gluten-Free Fresh Summer Rolls
Bright, refreshing, and naturally gluten-free, these Fresh Summer Rolls are the perfect light appetizer or lunch option packed with vibrant flavors and wholesome ingredients. Featuring an irresistible combination of crisp julienned vegetables—carrot, cucumber, and red bell pepper—silky avocado slices, tender shrimp, and fragrant fresh herbs like basil, mint, and cilantro, these rolls are wrapped in delicate rice paper for a satisfying, gluten-free bite. Paired with a creamy yet zesty peanut dipping sauce made with gluten-free soy sauce, lime, and hoisin, every roll bursts with flavor. Quick to prepare in just 35 minutes, these summer rolls are ideal for warmer weather and can be customized to suit your taste. Whether you're hosting a gathering or elevating your lunch game, these Gluten-Free Fresh Summer Rolls are a healthy, crowd-pleasing delight.
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Recipe Information
Ingredients
- 8 pieces rice paper wrappers
- 16 pieces medium shrimp, peeled and deveined
- 1 medium carrot, julienned
- 1 medium cucumber, julienned
- 1 medium red bell pepper, julienned
- 16 leaves fresh basil leaves
- 16 leaves fresh mint leaves
- 1 small bunch fresh cilantro leaves
- 100 grams rice vermicelli noodles
- 1 large avocado, sliced
- 2 tablespoons gluten-free soy sauce
- 1 medium lime, juiced
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 tablespoons peanut butter
Instructions
Bring a medium-sized pot of water to a boil and cook the shrimp until pink and opaque, about 2-3 minutes. Drain and let cool.
In another pot, bring water to a boil and cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process.
Slice the cooked shrimp in half lengthwise and set aside.
Prepare the dipping sauce by whisking together the gluten-free soy sauce, lime juice, hoisin sauce, rice vinegar, and peanut butter until smooth and well combined. Set aside.
Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, until soft and pliable. Place it flat on a clean surface.
In the center of the wrapper, place 2 halved shrimp, a small amount of rice noodles, a few slices of carrot, cucumber, red bell pepper, and avocado.
Add 2 basil leaves, 2 mint leaves, and a few cilantro leaves on top of the arranged vegetables.
Fold the sides of the rice paper over the filling and then roll it up tightly from the bottom to the top, similar to a burrito. Repeat with the remaining ingredients.
Place completed rolls on a serving platter, making sure they don't touch as they may stick together.
Serve the summer rolls with the prepared dipping sauce immediately for a fresh and delicious treat.
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 2789 mg | 121% | |
| Total Carbohydrate | 206.8 g | 75% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 23.1 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 237 mg | 18% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2486 mg | 53% | |
*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.
