Nut-Free Fresh Spring Rolls
Dive into a delightful blend of vibrant flavors and textures with these Nut-Free Fresh Spring Rolls, a refreshing spin on the classic Vietnamese appetizer. Perfect for those with nut allergies, this recipe features tender cooked shrimp, crisp julienned vegetables, fresh herbs, and soft rice vermicelli noodles wrapped snugly in delicate rice paper. Each bite bursts with a harmonious mix of sweetness, tanginess, and spice, complemented by a homemade soy-lime dipping sauce enhanced with honey, garlic, and a hint of red chili flakes. Ready in under 40 minutes, these gluten-free spring rolls make a nutritious and visually stunning dish that's perfect for a light lunch, party appetizer, or guilt-free snack.
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Recipe Information
Ingredients
- 8 Rice paper wrappers
- 200 grams Cooked shrimp, peeled and deveined
- 100 grams Rice vermicelli noodles
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, julienned
- 30 grams Fresh mint leaves
- 30 grams Fresh cilantro leaves
- 8 large Lettuce leaves
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 2 cloves Garlic, minced
- 1 teaspoon Red chili flakes
Instructions
1. Begin by preparing the rice vermicelli noodles according to the package instructions. Once cooked, drain them, rinse with cold water, and set aside.
2. Prepare the dipping sauce by combining soy sauce, lime juice, honey, minced garlic, and red chili flakes in a small bowl. Stir well and adjust seasoning to taste.
3. Prepare the vegetables by julienning the carrot, cucumber, and bell pepper. Wash and pat dry the mint and cilantro leaves.
4. Get a large bowl of warm water ready to soften the rice paper wrappers.
5. Dip one rice paper wrapper in the warm water for about 15-20 seconds or until it becomes pliable. Be careful not to over-soak.
6. Lay the softened wrapper on a clean, flat surface. Place a lettuce leaf in the center.
7. Add a small portion of the rice noodles, followed by a few pieces of shrimp, and a mix of julienned carrot, cucumber, and bell pepper.
8. Add a few mint and cilantro leaves on top.
9. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll it up tightly until everything is enclosed. Press gently to seal.
10. Repeat the process with the remaining ingredients.
11. Serve the fresh spring rolls with the prepared dipping sauce on the side.
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 2124 mg | 92% | |
| Total Carbohydrate | 195.7 g | 71% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 30.4 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1848 mg | 39% | |
*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.
