Low Sodium Shrimp Spring Rolls
Delight in the fresh and flavorful charm of these Low Sodium Shrimp Spring Rolls, a healthier twist on a classic appetizer. Packed with tender shrimp, vibrant vegetables like julienned carrots, cucumbers, and red bell peppers, and wrapped in delicate rice paper, these rolls embody light and nutritious eating. Fresh mint, cilantro, and a hint of crunchy unsalted peanuts elevate the taste, while a tangy homemade dipping sauce crafted from reduced-sodium soy sauce, rice vinegar, and honey ties it all together. Perfect for a quick 30-minute prep, this recipe offers a heart-healthy option without sacrificing flavor—ideal for those looking to reduce sodium while indulging in a deliciously fresh meal. Whether served as an appetizer or enjoyed as a light lunch, these spring rolls are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 12 medium Shrimp, peeled and deveined
- 100 grams Rice vermicelli noodles
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 small Red bell pepper, julienned
- 12 leaves Fresh mint leaves
- 12 sprigs Fresh cilantro sprigs
- 6 large Lettuce leaves, butter or romaine
- 2 tablespoons Unsalted raw peanuts, chopped
- 2 tablespoons Unsalted rice vinegar
- 1 tablespoon Reduced-sodium soy sauce
- 1 teaspoon Honey
- 1 teaspoon Ginger, freshly grated
- 1 clove Garlic, minced
- 0.5 teaspoon Red chili flakes
Instructions
Begin by cooking the vermicelli noodles according to the package instructions. Typically, this involves soaking them in hot water for about 5 minutes until softened. Drain and set aside.
While the noodles are soaking, bring a pot of water to a boil and cook the shrimp for about 2-3 minutes until they turn pink and opaque. Immediately transfer to a bowl of ice water to cool and stop the cooking process. Once cooled, pat dry and set aside.
Prepare the vegetables: julienne the carrot, cucumber, and red bell pepper. Tear the lettuce leaves into rough halves so they fit better in the rolls.
To make the dipping sauce, in a small bowl, combine rice vinegar, reduced-sodium soy sauce, honey, grated ginger, minced garlic, and red chili flakes. Stir until well mixed and set aside.
Fill a large, shallow bowl with warm water. Working with one rice paper wrapper at a time, immerse it in the water for about 10 seconds until it softens. Lay the softened wrapper out on a clean, flat surface.
On the lower third of the wrapper, place a half lettuce leaf. On top of the lettuce, layer a small bundle of noodles, a few slices of carrot, cucumber, and bell pepper, 1 shrimp, and a few leaves each of mint and cilantro. Sprinkle some chopped peanuts over the top.
Fold the sides of the wrapper in over the filling, then carefully roll from the bottom to the top, ensuring a tight envelope. Continue with the remaining wrappers and filling ingredients.
Serve the spring rolls with the dipping sauce on the side. For the best flavor, enjoy immediately after preparation.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 1023 mg | 44% | |
| Total Carbohydrate | 209.8 g | 76% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 18.9 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2046 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.
