Soy-Free Fresh Spring Rolls
Bursting with vibrant colors, fresh flavors, and nutritious ingredients, these Soy-Free Fresh Spring Rolls are a delicious and healthy twist on a beloved classic. Wrapped in delicate rice paper, each roll is packed with succulent shrimp, crisp julienned vegetables, creamy avocado, and fragrant herbs like mint, basil, and cilantro. The peanut dipping sauce, a luscious blend of peanut butter, coconut milk, lime juice, and a hint of ginger, adds a creamy, tangy, and slightly spicy finish to each bite. Perfect for a light lunch or appetizer, these spring rolls are gluten-free, soy-free, and easy to assemble in under an hour. Whether you're entertaining guests or looking for a refreshing, no-cook option, these spring rolls are a feast for both the eyes and the palate!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 24 pieces Cooked shrimp, peeled and deveined
- 100 grams Rice vermicelli noodles
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, thinly sliced
- 12 large Fresh mint leaves
- 12 large Fresh basil leaves
- 1 cup Fresh cilantro leaves
- 1 large Avocado, sliced
- 2 tablespoons Lime juice
- 3 tablespoons Peanut butter
- 1 cup Coconut milk
- 1 clove Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Maple syrup
- 0.5 teaspoon Chili flakes
- 0.25 teaspoon Salt
Instructions
Prepare the rice vermicelli noodles according to package instructions. Drain and set aside.
To make the peanut dipping sauce, combine 3 tablespoons of peanut butter, 1 cup of coconut milk, minced garlic, grated ginger, maple syrup, lime juice, chili flakes, and salt in a small bowl. Mix until smooth and set aside.
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds, or until it is soft and pliable. Remove and lay it flat on a clean surface.
Place 2 pieces of shrimp in the center of the wrapper.
Add a small handful of rice noodles, followed by a small portion of carrots, cucumber, bell peppers, and avocado slices.
Layer a mint leaf, a basil leaf, and a sprinkle of cilantro over the top.
Carefully fold the bottom of the wrapper over the filling, then fold in the sides. Roll tightly to form a sealed spring roll. Repeat with remaining wrappers and fillings.
Serve fresh spring rolls with the peanut dipping sauce.
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1299 mg | 56% | |
| Total Carbohydrate | 270.2 g | 98% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 48.2 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3921 mg | 83% | |
*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.
