Gluten-Free Shrimp Summer Roll
Delight your taste buds with these vibrant Gluten-Free Shrimp Summer Rolls – a fresh and healthy twist on a classic favorite that's perfect for warm-weather meals. Wrapped in delicate rice paper and filled with tender shrimp, crisp julienned vegetables, and fragrant herbs like mint, cilantro, and basil, each roll is a burst of refreshing flavors and textures. Vermicelli rice noodles complete the filling, while a zesty homemade dipping sauce made with gluten-free soy sauce, lime juice, fish sauce, and honey adds a tangy, savory kick. With just 30 minutes of prep time and simple assembly, these gluten-free summer rolls make an elegant appetizer or light meal that’s sure to impress.
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Recipe Information
Ingredients
- 12 sheets Rice paper wrappers
- 24 pieces Medium shrimp, peeled and deveined
- 2 ounces Vermicelli rice noodles
- 1 large Carrot, julienned
- 1 small Cucumber, julienned
- 1 medium Red bell pepper, thinly sliced
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 0.5 cup Fresh basil leaves
- 6 large Lettuce leaves, such as butter or romaine
- 0.25 cup Gluten-free soy sauce
- 1 medium Lime, juiced
- 1 tablespoon Fish sauce
- 1 tablespoon Honey
- 1 clove Garlic, minced
- 0.25 teaspoon Red pepper flakes
Instructions
Bring a medium pot of water to a boil. Add the shrimp and cook for 2-3 minutes or until they turn pink and opaque. Drain and set aside to cool.
In the same pot, add the vermicelli rice noodles and cook according to package instructions, usually about 3-5 minutes. Drain and rinse under cold water to stop the cooking process.
Prepare all your vegetables and herbs: julienne the carrot, cucumber, and thinly slice the red bell pepper. Tear the lettuce leaves into halves or thirds, depending on their size.
Once the shrimp are cool enough to handle, slice them in half lengthwise.
Fill a large bowl with warm water. Dip one rice paper wrapper into the warm water for 10-15 seconds or until softened. Remove and lay it flat on a clean, damp towel or cutting board.
On the lower third of the wrapper, lay half a lettuce leaf, a small handful of vermicelli noodles, a few pieces of carrot, cucumber, bell pepper, and 1-2 halves of shrimp. Add a few leaves of mint, cilantro, and basil.
Fold the sides inward, then roll the wrapper tightly from the bottom to enclose the filling. Repeat with the remaining ingredients.
For the dipping sauce, combine gluten-free soy sauce, lime juice, fish sauce, honey, minced garlic, and red pepper flakes in a small bowl. Stir until well mixed.
Serve the rolls with the dipping sauce immediately, or cover and refrigerate for up to 2 hours.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 5556 mg | 242% | |
| Total Carbohydrate | 211.9 g | 77% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 38.5 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 712 mg | 55% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3377 mg | 72% | |
*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.
