Soy-Free Shrimp Spring Rolls
Dive into a fresh and flavorful experience with these Soy-Free Shrimp Spring Rolls, perfect for a light meal or appetizer that’s packed with vibrant textures and tastes. Wrapped in delicate rice paper, these spring rolls showcase perfectly cooked shrimp, crisp julienned vegetables, creamy avocado slices, and fragrant herbs like mint and cilantro, all complemented by tender rice vermicelli noodles. The tangy, soy-free dipping sauce—made with lime juice, fish sauce, honey, and a hint of garlic and red pepper flakes—adds the ideal balance of sweet, savory, and spicy notes to every bite. Ready in just 35 minutes, this recipe offers a gluten-free, soy-free twist on the classic, ensuring it’s both allergy-friendly and delicious. Perfect for those seeking healthy yet satisfying meal options or easy-to-make party appetizers!
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Recipe Information
Ingredients
- 12 sheets Rice paper wrappers
- 12 pieces Medium shrimp, peeled and deveined
- 1 large Carrot, julienned
- 0.5 large Cucumber, julienned
- 0.5 unit Red bell pepper, thinly sliced
- 1 medium Avocado, sliced
- 1 bunch Fresh mint leaves
- 1 bunch Fresh cilantro leaves
- 100 grams Rice vermicelli noodles
- 2 tablespoons Lime juice
- 1 tablespoon Fish sauce
- 1 tablespoon Honey
- 1 unit Garlic clove, minced
- 0.25 teaspoon Crushed red pepper flakes
Instructions
Bring a medium pot of water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove the shrimp and let cool.
Cook the rice vermicelli noodles according to the package instructions. Drain and rinse under cold water to cool. Set aside.
Prepare the dipping sauce by combining lime juice, fish sauce, honey, minced garlic, and crushed red pepper flakes in a small bowl. Stir well and set aside.
Prepare all vegetables and herbs: julienne the carrot and cucumber, thinly slice the red bell pepper, and slice the avocado.
To assemble the spring rolls, fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 5-10 seconds until pliable.
Lay the softened wrapper on a clean, damp surface. In the lower third of the wrapper, place 1-2 mint leaves, a few cilantro leaves, 1-2 pieces of shrimp, a small bundle of rice noodles, julienned carrot, cucumber, red bell pepper, and avocado slices.
Fold the bottom edge of the rice paper over the filling, then fold in the sides. Roll tightly but gently, keeping the ingredients in place.
Repeat the process with the remaining wrappers and ingredients.
Serve the spring rolls with the prepared soy-free dipping sauce.
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 1631 mg | 71% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 28.2 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 261 mg | 20% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1921 mg | 41% | |
*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.
