Gluten-Free Fresh Vietnamese Salad Rolls
Elevate your appetizer game with these vibrant, **Gluten-Free Fresh Vietnamese Salad Rolls**, packed with crisp vegetables, succulent shrimp, and fragrant herbs, all wrapped in delicate rice paper. Perfectly paired with a creamy, zesty dipping sauce made with gluten-free soy sauce, peanut butter, and a hint of Sriracha, these rolls are as flavorful as they are nutritious. Quick and easy to prepare, this recipe features rice vermicelli noodles, crunchy carrots, cucumbers, and bean sprouts, beautifully balanced by fresh mint and cilantro. Whether you're hosting a dinner party or craving a light, healthy snack, these no-cook Vietnamese rolls are the ultimate crowd-pleaser that's naturally gluten-free and irresistibly fresh.
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Recipe Information
Ingredients
- 8 sheets Rice paper wrappers
- 16 small Cooked shrimp
- 100 grams Rice vermicelli noodles
- 1 large Carrot
- 1 medium Cucumber
- 1 cup Bean sprouts
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 4 leaves Romaine lettuce
- 2 tablespoons Gluten-free soy sauce
- 2 tablespoons Peanut butter
- 1 tablespoon Rice vinegar
- 1 tablespoon Lime juice
- 1 teaspoon Brown sugar
- 1 small Garlic clove
- 0.5 teaspoon Sriracha sauce
Instructions
Start by preparing the rice vermicelli noodles according to the package instructions, then drain and rinse them under cold water. Set them aside to cool.
Julienne the carrot and cucumber into thin strips.
To prepare the dipping sauce, combine gluten-free soy sauce, peanut butter, rice vinegar, lime juice, brown sugar, minced garlic clove, and Sriracha in a small bowl. Stir until smooth and set aside.
Fill a large shallow dish or pie plate with warm water. Working one at a time, dip a rice paper wrapper into the water for about 10-15 seconds until it starts to soften. Place it on a clean, damp towel or a cutting board.
Place a piece of lettuce on the lower third of the wrapper nearest to you, followed by a small portion of vermicelli, a few strips of carrot and cucumber, some bean sprouts, two shrimp, and a sprinkle of mint and cilantro leaves.
Fold the bottom edge of the wrapper over the filling just tightly enough to hold it together. Fold in the sides, then roll up the wrapper tightly starting from the filled bottom edge.
Repeat the process with the remaining wrappers and fillings.
Slice each roll in half diagonally and serve with the prepared dipping sauce.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 2495 mg | 108% | |
| Total Carbohydrate | 198.1 g | 72% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 23.3 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 668 mg | 51% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2039 mg | 43% | |
*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.
