Soy-Free Fresh Rice Paper Rolls
Delight your taste buds with these vibrant Soy-Free Fresh Rice Paper Rolls, a perfectly light and refreshing appetizer or meal loaded with crisp vegetables, tender shrimp, and fragrant herbs. Wrapped in delicate rice paper, the rolls boast a colorful medley of red bell pepper, cucumber, carrot, avocado, and a trio of fresh herbs—mint, basil, and cilantro—complemented by silky rice vermicelli noodles. Dunked in a creamy, homemade peanut dipping sauce with tangy lime and a touch of maple syrup, each bite offers an irresistible balance of textures and flavors. Quick to prepare in just 30 minutes, these gluten-free and soy-free rice paper rolls are a healthy, crowd-pleasing option for any occasion. Serve them fresh for the ultimate wholesome treat!
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Recipe Information
Ingredients
- 12 sheets Rice paper wrappers
- 100 grams Rice vermicelli noodles
- 1 large Red bell pepper
- 1 medium Cucumber
- 1 large Carrot
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh basil leaves
- 0.5 cup Fresh cilantro leaves
- 1 medium Avocado
- 200 grams Cooked shrimp
- 3 tablespoons Peanut butter
- 2 tablespoons Lime juice
- 1 tablespoon Maple syrup
- 1 teaspoon Fish sauce
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Chili flakes
Instructions
Start by preparing the rice vermicelli noodles according to the package instructions. Usually, this involves soaking the noodles in hot water for about 5 minutes or until soft. Drain and set aside.
Thinly slice the red bell pepper and cucumber into long, thin strips.
Peel and julienne the carrot into thin matchstick-sized strips.
Slice the avocado in half, remove the pit, and cut the flesh into thin slices.
Rinse and pat dry the fresh mint, basil, and cilantro leaves. Set them aside.
To prepare the dipping sauce, in a small bowl, combine peanut butter, lime juice, maple syrup, fish sauce, garlic powder, and chili flakes. Mix well until smooth. Taste and adjust seasoning if necessary.
Set up a work station with all prepped ingredients, a large bowl of warm water, and a flat, clean surface like a cutting board.
Dip one rice paper sheet in warm water for about 5 seconds, or until it begins to soften. Do not leave it too long, as it will continue to soften as you add fillings.
Lay the softened rice paper on the cutting board. On the lower third of the rice paper, place a small amount of noodles, a few strips of red pepper, cucumber, carrot, a slice of avocado, a few shrimp, and some mint, basil, and cilantro leaves.
Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom. Repeat with remaining rice paper sheets and fillings.
Serve the rice paper rolls fresh with the dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2003 mg | 87% | |
| Total Carbohydrate | 261.1 g | 95% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 38.5 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 741 mg | 57% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3044 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.
