Nut-Free Fresh Vietnamese Salad Rolls
Delight in the refreshing simplicity of Nut-Free Fresh Vietnamese Salad Rolls, a perfect way to enjoy crisp vegetables, tender shrimp, and fragrant herbs all wrapped up in delicate rice paper wrappers. This recipe is a nut-free twist on the classic fresh spring rolls, making it a safe and flavorful option for those with dietary restrictions. Filled with vibrant ingredients like julienned carrots, cucumbers, red bell peppers, and fresh cilantro and mint, these rolls are as nutritious as they are colorful. The vermicelli rice noodles and succulent shrimp lend a satisfying texture, while the homemade hoisin-soy dipping sauce adds a sweet and tangy finish. Quick to prepare in under an hour, these rolls are perfect as a light appetizer, healthy snack, or even a refreshing lunch. Impress your guests with a dish that’s as beautiful as it is delicious, and completely nut-free!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 1 pound Large shrimp, peeled and deveined
- 4 ounces Vermicelli rice noodles
- 1 medium Cucumber, julienned
- 1 large Carrot, julienned
- 1 medium Red bell pepper, julienned
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 6 large Lettuce leaves, torn into pieces
- 3 tablespoons Soy sauce
- 0.25 cup Hoisin sauce
- 1 tablespoon White vinegar
- 2 tablespoons Water
- 1 teaspoon Sugar
Instructions
Start by cooking the vermicelli rice noodles according to package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.
Bring a pot of water to a boil and add the shrimp. Cook until they turn pink and opaque, about 2-3 minutes. Drain and allow to cool. Once cooled, slice the shrimp in half lengthwise to yield thinner pieces. Set aside.
Fill a shallow bowl with warm water. Dip one rice paper wrapper at a time into the water to soften, about 10-15 seconds. Lay it flat on a clean, slightly damp tea towel.
On the rice paper, layer a small amount of noodles, a slice of lettuce, a few cucumber, carrot, and bell pepper strips, some mint and cilantro leaves, and 2-3 shrimp halves.
To wrap, fold the bottom of the rice paper over the filling, then fold in the sides and roll up tightly. Place the roll seam-side down on a platter. Repeat the process with the remaining ingredients.
For the dipping sauce, in a small bowl, mix together hoisin sauce, soy sauce, vinegar, water, and sugar until well combined.
Serve the rolls with the dipping sauce on the side and enjoy!
Nutrition Facts
Calories |
1692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 3565 mg | 155% | |
| Total Carbohydrate | 269.6 g | 98% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 44.2 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1092 mg | 84% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4368 mg | 93% | |
*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.
