Heart-Healthy Shrimp Summer Roll
Refresh your mealtime routine with these vibrant and nutritious Heart-Healthy Shrimp Summer Rolls, a guilt-free treat perfect for warm days. Packed with succulent shrimp, crisp julienned veggies like carrots, cucumber, and red bell pepper, creamy avocado, and aromatic fresh herbs (mint, basil, and cilantro), all wrapped in delicate rice paper, these rolls are a feast for both the eyes and the palate. Vermicelli rice noodles and lettuce add texture, while a zesty homemade dipping sauce of low-sodium soy sauce, lime juice, ginger, and honey brings a flavorful boost without compromising heart health. Ready in just 30 minutes, this recipe is not only simple but designed for clean eating, offering a light yet satisfying option for lunch, appetizers, or dinner. Perfect for serving fresh out of the fridge, these rolls embody summer vibes while promoting wellness—ideal for anyone seeking quick, healthy meal ideas!
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Recipe Information
Ingredients
- 12 large shrimp
- 8 rice paper wrappers
- 100 grams vermicelli rice noodles
- 1 medium carrot, julienned
- 1 medium cucumber, julienned
- 1 half red bell pepper, julienned
- 1 half avocado, sliced
- 0.5 cup mixed fresh herbs (mint, basil, cilantro)
- 4 big leaves lettuce leaves
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
Instructions
Bring a pot of water to a boil and add the vermicelli rice noodles. Cook for 2-3 minutes or until just tender. Drain and rinse under cold water. Set aside.
In another small pot, bring water to a boil, add the shrimp and cook for 2-3 minutes or until pink and opaque. Drain and cut each shrimp in half lengthwise. Set aside.
Prepare a shallow dish with warm water. Dip each rice paper into the water for 5-7 seconds and lay it flat on a clean surface.
On the bottom third of the rice paper, place a piece of lettuce, a small handful of noodles, a few slices of carrot, cucumber, red bell pepper, and avocado. Add 3 shrimp halves and a small bunch of the mixed herbs.
Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom like a burrito. Repeat with the remaining wrappers and fillings.
In a small bowl, combine low-sodium soy sauce, rice vinegar, lime juice, honey, minced garlic, and grated ginger. Stir well to make the dipping sauce.
Serve the summer rolls with the dipping sauce on the side.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2268 mg | 756% | |
| Sodium | 2485 mg | 108% | |
| Total Carbohydrate | 190.0 g | 69% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 15.3 g | ||
| Protein | 310.9 g | 622% | |
| Vitamin D | 45.6 mcg | 228% | |
| Calcium | 1207 mg | 93% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 5128 mg | 109% | |
*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.
