Heart-Healthy Fresh Summer Rolls
Refreshingly light and bursting with vibrant flavors, these Heart-Healthy Fresh Summer Rolls are the ultimate guilt-free indulgence for any occasion. Delicately wrapped in soft rice paper, these rolls are packed with a colorful medley of fresh veggies, creamy avocado, succulent shrimp, fragrant herbs like mint and cilantro, and tender vermicelli noodles—all topped off with a sprinkle of crunchy crushed peanuts for irresistible texture. Served alongside a zesty, homemade dipping sauce infused with lime, garlic, honey, and low-sodium soy sauce, this recipe is as nutritious as it is delicious. Ready in just 30 minutes, these no-cook summer rolls are perfect for a quick lunch, appetizer, or party platter. With keywords like "heart-healthy recipes," "fresh summer rolls," and "easy no-cook meals," this dish is ideal for those seeking a wholesome yet satisfying bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 sheets Rice paper wrappers
- 16 pieces Cooked shrimp (peeled and deveined)
- 4 leaves Romaine lettuce leaves
- 1 medium Carrot
- 1 small Cucumber
- 1 medium Red bell pepper
- 1 medium Avocado
- 20 leaves Fresh mint leaves
- 20 leaves Fresh cilantro leaves
- 100 grams Cooked vermicelli rice noodles
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Fresh lime juice
- 1 teaspoon Honey
- 1 small Garlic clove
- 2 tablespoons Crushed peanuts
Instructions
Prepare all vegetables. Julienne the carrot, cucumber, and red bell pepper into thin strips.
Slice the avocado into thin slices and set aside.
In a small bowl, mix the low-sodium soy sauce, fresh lime juice, honey, and one minced garlic clove to make the dipping sauce. Set aside.
Fill a shallow dish with warm water. One at a time, dip the rice paper wrappers in the water for about 15 seconds, or until soft and pliable.
Lay the softened rice paper onto a clean, damp towel or cutting board.
On the bottom third of the wrapper, place half of a romaine lettuce leaf, 2 shrimp pieces, a few strips of carrot, cucumber, and red bell pepper, sliced avocado, fresh mint, cilantro leaves, and a small portion of vermicelli noodles.
Roll the rice paper from the bottom, over the filling. Fold in the sides while keeping the filling tight, then continue to roll until fully sealed. Repeat with the remaining wrappers and ingredients.
Once all rolls are prepared, slice each roll in half and arrange them on a serving platter.
Sprinkle crushed peanuts over the rolls for added texture.
Serve the summer rolls with the prepared dipping sauce on the side.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 2029 mg | 88% | |
| Total Carbohydrate | 155.0 g | 56% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 16.9 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2084 mg | 44% | |
*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.
