Soy-Free Fresh Vietnamese Salad Rolls
Experience the vibrant flavors of Southeast Asia with these Soy-Free Fresh Vietnamese Salad Rolls—perfect for a refreshing, light meal or appetizer. Packed with colorful, fresh vegetables like julienned carrots, cucumbers, and red bell peppers, these rice paper rolls are layered with tender shrimp, fragrant mint, and cilantro for a delightful burst of flavor in every bite. What sets this recipe apart is its soy-free almond butter dipping sauce, a creamy blend of almond butter, lime juice, honey, and fish sauce, infused with minced garlic and a hint of chili for a balanced, tangy kick. Easy to prepare and ready in under 30 minutes, these gluten-free salad rolls make a stunning addition to any table, offering a healthy, hand-held treat. Ideal for sharing, they’re a crowd-pleasing option for those seeking a nutritious, soy-free twist on traditional Vietnamese cuisine.
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Recipe Information
Ingredients
- 8 pieces Rice paper wrappers
- 125 grams Rice vermicelli noodles
- 16 pieces Cooked shrimp, deveined and peeled
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, julienned
- 8 leaves Lettuce leaves
- 16 leaves Fresh mint leaves
- 16 leaves Fresh cilantro or coriander leaves
- 60 grams Almond butter
- 30 milliliters Lime juice
- 15 milliliters Honey
- 15 milliliters Fish sauce
- 1 clove Garlic, minced
- 1 teaspoon Chili flakes
- 30 milliliters Water
Instructions
Boil water in a medium pot and cook rice vermicelli noodles according to the package instructions. Drain and rinse with cold water. Set aside.
To prepare the dipping sauce, combine almond butter, lime juice, honey, fish sauce, minced garlic, chili flakes, and water in a small bowl. Mix until smooth and well-blended. Adjust consistency with more water if needed.
Prepare a shallow dish filled with warm water to soften the rice paper wrappers.
Dip one rice paper wrapper into the warm water for about 15-20 seconds or until soft and pliable.
Place the softened rice paper on a clean, damp kitchen towel or a flat surface.
Lay a piece of lettuce on the bottom third of the wrapper. Arrange a small bundle of rice vermicelli noodles, 2 pieces of shrimp, a few strips of carrot, cucumber, and red bell pepper, and 2 leaves each of mint and cilantro over the lettuce.
Fold the sides of the rice paper over the filling, then tightly roll it up from the bottom. Repeat with the remaining wrappers and fillings.
Serve the salad rolls immediately with the almond butter dipping sauce on the side.
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 1809 mg | 79% | |
| Total Carbohydrate | 212.7 g | 77% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 27.9 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1800 mg | 38% | |
*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.
