Whole30 Fresh Rice Paper Rolls
Bright, crisp, and packed with fresh flavors, these Whole30 Fresh Rice Paper Rolls are a wholesome twist on a beloved appetizer. Perfect for anyone following a Whole30 or gluten-free lifestyle, this recipe features tender shrimp, crunchy vegetables like julienned carrot and bell pepper, and fragrant herbs like mint, cilantro, and basil—beautifully wrapped in delicate rice paper. Creamy avocado adds a luxurious texture, while an irresistible cashew butter dipping sauce, bursting with tangy lime and umami-packed coconut aminos, ties everything together. Ready in just 40 minutes, these colorful rolls are a refreshing, healthy snack or light meal option that’s sure to impress. Whether you’re meal prepping or serving a crowd, these vibrant, hand-held bites are as nutritious as they are satisfying.
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Recipe Information
Ingredients
- 12 sheets rice paper wrappers
- 12 pieces medium shrimp, peeled and deveined
- 1 medium carrot, julienned
- 0.5 medium cucumber, julienned
- 0.5 medium bell pepper, julienned
- 1 cup red cabbage, shredded
- 0.5 cup fresh mint leaves
- 0.5 cup fresh cilantro leaves
- 0.5 cup fresh basil leaves
- 1 medium avocado, sliced
- 2 tablespoons lime juice
- 0.25 cup raw cashew butter
- 2 tablespoons coconut aminos
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
Instructions
Begin by preparing all the vegetables. Julienne the carrot, cucumber, and bell pepper. Shred the red cabbage, and slice the avocado. Set aside.
Cook the shrimp by bringing a small pot of water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Drain and set aside to cool.
In a small bowl, prepare the dipping sauce by mixing the lime juice, cashew butter, coconut aminos, grated ginger, and minced garlic until smooth. Adjust seasoning as needed.
Fill a shallow dish with warm water. Working one at a time, soak a sheet of rice paper for about 15-20 seconds until pliable but not too soft.
Place the softened rice paper on a clean, flat surface like a cutting board.
In the center of the rice paper, layer a bit of red cabbage, carrot, cucumber, bell pepper, a couple of mint, cilantro, and basil leaves, about 3 shrimp, and a slice of avocado.
Fold the bottom of the wrapper tightly over the filling, fold in the sides, and then roll the wrapper tightly to form the roll.
Repeat the process with the remaining rice paper sheets and fillings.
Serve immediately with the prepared dipping sauce.
Nutrition Facts
Calories |
1398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 1129 mg | 49% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 30.1 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 661 mg | 51% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3187 mg | 68% | |
*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.
