Heart-Healthy Shrimp Rice Noodle Roll
Elevate your appetizer game with this Heart-Healthy Shrimp Rice Noodle Roll recipe, a vibrant and nutritious dish that's perfect for any occasion! Featuring tender, protein-packed shrimp and refreshing vegetables like carrot, cucumber, and red bell pepper, these rolls are wrapped in delicate rice paper for a light yet satisfying bite. Fresh herbs like mint and cilantro add a burst of flavor, while a tangy homemade dipping sauce with low-sodium soy sauce, lime juice, honey, and sesame oil ties everything together. Quick to prepare in just 30 minutes, these rolls are low in sodium, packed with essential nutrients, and ideal for those looking to enjoy healthy, wholesome meals without compromising on taste. Perfect as a light lunch, snack, or elegant party starter, this recipe is a must-try for fans of fresh and flavorful cuisine.
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Recipe Information
Ingredients
- 200 grams Medium shrimp, peeled and deveined
- 100 grams Rice noodles
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 0.5 medium Red bell pepper, thinly sliced
- 10 leaves Fresh mint leaves
- 10 leaves Fresh cilantro leaves
- 8 sheets Rice paper wrappers
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Lime juice
- 1 teaspoon Honey
- 1 clove Garlic, minced
- 1 teaspoon Sesame oil
- 50 milliliters Water
Instructions
Bring a medium pot of water to a boil. Add the shrimp and cook for 2-3 minutes, or until pink and opaque. Drain and set aside to cool.
Cook the rice noodles according to package instructions, usually by soaking them in hot water for about 5 minutes until soft. Drain and rinse under cold water to stop the cooking process.
Prepare the dipping sauce by combining the low-sodium soy sauce, lime juice, honey, minced garlic, and sesame oil in a small bowl. Add water to thin the consistency as desired and mix well.
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds to soften, then lay it flat on a clean surface.
In the center of the rice paper wrap, layer a few mint and cilantro leaves, a small bundle of cooked rice noodles, pieces of shrimp, and a bit of carrot, cucumber, and red bell pepper.
Fold the sides of the rice paper over the filling, then roll it up tightly from bottom to top to enclose the filling. Repeat with the remaining wrappers and fillings.
Arrange the shrimp rice noodle rolls on a serving platter and serve immediately with the dipping sauce on the side.
Nutrition Facts
Calories |
830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 1721 mg | 75% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 14.2 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 172 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1135 mg | 24% | |
*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.
