Gluten-Free Shrimp Spring Rolls
Elevate your appetizer game with these Gluten-Free Shrimp Spring Rolls, a vibrant and healthy treat bursting with fresh flavors and textures. Perfectly cooked shrimp, tender rice vermicelli noodles, and crisp, colorful vegetables like carrot, cucumber, and red bell pepper are wrapped in delicate, gluten-free rice paper wrappers. Fresh mint, cilantro, and torn lettuce leaves add a refreshing herbal kick, while a tangy homemade dipping sauce made with lime juice, fish sauce, and rice vinegar ties it all together. With a quick 30-minute prep time, these spring rolls are as easy to make as they are beautiful to serve—ideal for entertaining or a light, satisfying meal. Optional crushed peanuts provide a delightful crunch, making every bite irresistible. These Vietnamese-inspired rolls are gluten-free, customizable, and perfect for anyone seeking a wholesome, flavor-packed dish that's as fun to eat as it is to prepare!
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Recipe Information
Ingredients
- 12 pieces medium-sized shrimp, peeled and deveined
- 8 sheets rice paper wrappers (gluten-free)
- 50 grams rice vermicelli noodles
- 1 medium carrot, julienned
- 1 small cucumber, julienned
- 0.5 medium red bell pepper, thinly sliced
- 16 leaves fresh mint leaves
- 16 leaves fresh cilantro leaves
- 4 leaves lettuce leaves, roughly torn
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup cold water
- 2 tablespoons crushed peanuts (optional)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a small pot of water to a boil. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove from water and let cool. Slice each piece of shrimp in half lengthwise.
Cook the rice vermicelli noodles according to the package instructions, then drain and rinse with cold water to cool. Set aside.
Fill a large bowl with warm water. Dip one rice paper wrapper into the warm water for a few seconds to soften and lay flat on a clean surface such as a cutting board.
On the bottom third of the rice paper, place 3 shrimp halves side by side. Top with a small amount of rice noodles, carrot, cucumber, and bell pepper.
Add two mint leaves, two cilantro leaves, and some torn lettuce on top of the vegetables.
Fold the sides in over the filling, roll up tight, and set aside seam-side down. Repeat with the remaining ingredients to make 8 spring rolls.
For the dipping sauce, combine rice vinegar, fish sauce, lime juice, salt, and black pepper in a small bowl. Stir well to mix.
Arrange spring rolls on a platter and serve with the dipping sauce on the side. Optionally, sprinkle crushed peanuts over the spring rolls before serving for added texture.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 2301 mg | 100% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 9.7 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1298 mg | 28% | |
*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.
