Nut-Free Fresh Rice Paper Rolls
Light, refreshing, and bursting with vibrant flavors, our Nut-Free Fresh Rice Paper Rolls are the ultimate wholesome appetizer or snack. Perfect for those with dietary restrictions, this recipe features crisp julienned vegetables, fragrant fresh herbs, and tender vermicelli noodles all wrapped in delicate rice paper, making every bite a fresh and crunchy delight. Customize your rolls with the option to add plump shrimp or keep it entirely plant-based for a vegan-friendly twist. Paired with a tangy homemade soy-vinegar dipping sauce with a hint of garlic and chili, these rolls are as satisfying as they are easy to prepare. Ready in just under 35 minutes, this crowd-pleaser is not only nut-free but also gluten-free and loaded with nutritious ingredients, making it ideal for family meals, lunchboxes, or entertaining guests. Get ready to roll your way into a healthy and delicious treat!
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Recipe Information
Ingredients
- 12 sheets Rice paper wrappers
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 12 pieces Lettuce leaves
- 1 large, julienned Carrot
- 1 large, julienned Cucumber
- 1 large, julienned Red bell pepper
- 12 pieces Cooked shrimp (optional)
- 100 grams Vermicelli noodles
- 0.25 cup Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 clove, minced Garlic
- 0.5 teaspoon Chili flakes
Instructions
Start by preparing the vermicelli noodles according to the package instructions. Typically, this involves boiling them for about 3-5 minutes until they are tender. Drain and set aside.
Prepare the vegetables. Wash and dry the mint, cilantro, and lettuce leaves. Peel the carrot and remove seeds from the cucumber and red bell pepper. Slice them into thin, julienned strips.
If using shrimp, lightly steam or boil them for about 2-3 minutes until cooked, then let them cool. Otherwise, proceed to the next step.
In a medium bowl, prepare the dipping sauce by combining soy sauce, rice vinegar, honey, minced garlic, and chili flakes. Mix well until the honey dissolves.
Fill a large shallow dish with warm water. Submerge a rice paper wrapper into the water for about 15-20 seconds until it becomes soft and pliable.
Lay the softened rice paper on a clean, damp towel. Place a piece of lettuce on top, followed by a few leaves of mint and cilantro.
Add a small bundle of vermicelli noodles and a few strips of carrot, cucumber, and bell pepper on top of the herbs.
If using shrimp, place a piece on top of the vegetables.
Fold the sides of the rice paper over the filling, then roll it up firmly, similar to a burrito. Ensure the roll is tight so that it holds together.
Repeat the process with the remaining rice paper wrappers and filling ingredients.
Arrange the finished rolls on a serving platter and serve immediately with the prepared dipping sauce.
Nutrition Facts
Calories |
1375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 2952 mg | 128% | |
| Total Carbohydrate | 280.5 g | 102% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 40.8 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 686 mg | 53% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3049 mg | 65% | |
*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.
