Low Sodium Shrimp Rice Noodle Roll
Delight your taste buds with this healthy and flavorful Low Sodium Shrimp Rice Noodle Roll recipe, perfect for those seeking a light yet satisfying dish. Tender shrimp are marinated in a fragrant mix of low sodium soy sauce, fresh ginger, garlic, sesame oil, and rice vinegar before being sautéed to perfection. Encased in delicate rice noodle sheets, the rolls feature a vibrant filling of crunchy julienned carrots, bean sprouts, and fresh cilantro for a burst of color and texture. Steamed for a wholesome finish, these rolls are ideal for a quick, low-sodium appetizer or a refreshing main course. Garnished with green onions, they are as visually appealing as they are delicious. Simple, nutritious, and packed with umami, these shrimp rice noodle rolls are a showstopper for any meal.
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Recipe Information
Ingredients
- 200 g Shrimp
- 8 sheets Rice noodle sheets
- 2 tbsp Soy sauce, low sodium
- 1 tsp Ginger, fresh, finely grated
- 2 cloves Garlic, minced
- 2 tbsp Green onions, finely chopped
- 1 tsp Sesame oil
- 1 tsp Rice vinegar
- 1 medium Carrot, julienned
- 1 cup Bean sprouts
- 2 tbsp Cilantro, fresh, chopped
- 2 cups Water
Instructions
Peel and devein the shrimp, then rinse them under cold water and pat dry with a paper towel. Cut each shrimp in half lengthwise.
In a bowl, combine the low sodium soy sauce, minced garlic, grated ginger, sesame oil, and rice vinegar. Add the shrimp to the mixture, stirring well to coat. Allow the shrimp to marinate for 10 minutes.
While the shrimp is marinating, prepare the rice noodle sheets. Gently separate each sheet and lightly moisten them with a damp paper towel to prevent sticking.
Heat a non-stick pan over medium heat. Add the marinated shrimp and sauté for about 3-4 minutes or until they turn pink and are cooked through. Remove the shrimp and set aside.
Prepare the noodle rolls by laying out a rice noodle sheet and placing a few pieces of shrimp, julienned carrots, bean sprouts, and chopped cilantro along one edge.
Roll the sheet tightly around the filling to form a roll, ensuring the edges are sealed. Repeat this process for each rice noodle sheet.
Fill a steamer with the water and bring it to a gentle boil. Carefully place the rolls in a single layer in the steamer basket, cover, and steam for 5-7 minutes until the rolls are heated through.
Once steamed, remove the rolls carefully from the steamer and transfer them to a serving plate.
Garnish the rolls with the remaining chopped green onions before serving.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1844 mg | 80% | |
| Total Carbohydrate | 291.8 g | 106% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 7.5 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 302 mg | 23% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 984 mg | 21% | |
*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.
