Soy-Free Shrimp Rice Noodle Roll
Elevate your gluten-free and soy-free dining experience with this delightful Soy-Free Shrimp Rice Noodle Roll recipe! Tender rice noodle sheets are made from scratch using a blend of rice flour, tapioca starch, and cornstarch, then carefully wrapped around juicy, pan-seared shrimp flavored with garlic and ginger. Crisp, julienned carrot and cucumber add a refreshing crunch, while a rich coconut milk and sesame oil dipping sauce infused with lime and cilantro ties the dish together perfectly. This light yet satisfying dish is ideal for special occasions or as a creative appetizer—and its allergen-friendly profile makes it perfect for guests with dietary restrictions. Ready in under an hour, these rolls are a visual and flavorful treat served fresh and vibrant every time.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Dried rice noodles
- 250 grams Shrimp, peeled and deveined
- 100 grams Rice flour
- 20 grams Cornstarch
- 20 grams Tapioca starch
- 500 milliliters Water
- 200 milliliters Coconut milk
- 2 tablespoons Seasame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 0.5 pieces Cucumber, julienned
- 1 pieces Carrot, julienned
Instructions
Start by cooking the dried rice noodles according to package instructions, then drain them and set aside.
In a mixing bowl, combine rice flour, cornstarch, and tapioca starch. Gradually add the water while stirring to make a smooth batter.
Preheat a non-stick skillet over medium heat. Pour a thin layer of batter into the pan, tilting to spread it evenly. Cook until the edges start to release from the pan. Flip and cook for another 10 seconds. Transfer to a plate. Repeat with the remaining batter.
In another skillet, heat 1 tablespoon of sesame oil over medium heat. Add minced garlic, grated ginger, and shrimp, then season with salt and pepper. Cook the shrimp until pink and curled, approximately 3-4 minutes.
To assemble the rolls, place a sheet of rice noodle on a clean surface, arrange a portion of cooked shrimp, julienned cucumber, and carrot along one edge, and gently roll up the noodle like a spring roll. Repeat with the remaining ingredients.
For the dipping sauce, whisk together coconut milk, remaining sesame oil, lime juice, half of the chopped cilantro, and a pinch of salt in a bowl until well combined.
Serve the shrimp rice noodle rolls with the coconut and sesame dipping sauce, garnished with the remaining cilantro.
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 2948 mg | 128% | |
| Total Carbohydrate | 307.1 g | 112% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 19.2 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1302 mg | 28% | |
*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.
