Whole30 Fresh Vietnamese Salad Rolls
Experience a vibrant, healthy twist on a classic favorite with these Whole30 Fresh Vietnamese Salad Rolls. Packed with a medley of crisp julienned veggies like cucumber, carrot, and red bell pepper, creamy avocado slices, and fragrant fresh herbs including mint, cilantro, and basil, these rolls are a refreshing delight. Succulent shrimp add protein, while the gluten-free rice paper wrappers keep them light yet satisfying. The almond butter dipping sauce, infused with fish sauce, lime juice, and a hint of spice, perfectly complements each bite, making these rolls both nutritious and irresistible. Ready in just 35 minutes and ideal for a quick appetizer or light meal, this recipe embraces Whole30 principles while celebrating bold Vietnamese flavors. Perfect for those seeking healthy, paleo-friendly recipes!
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Recipe Information
Ingredients
- 16 pieces Shrimp
- 1 teaspoon Salt
- 8 sheets Rice paper wrappers
- 1 medium, julienned Cucumber
- 1 medium, julienned Carrot
- 1 small, julienned Red bell pepper
- 4 large, halved Lettuce leaves
- 0.5 cup, loosely packed Fresh mint leaves
- 0.5 cup, loosely packed Fresh cilantro leaves
- 0.5 cup, loosely packed Fresh basil leaves
- 1 medium, sliced Avocado
- 2 tablespoons Whole30 compliant fish sauce
- 2 tablespoons Fresh lime juice
- 2 tablespoons Almond butter
- 1 teaspoon Ginger, freshly grated
- 1 small Garlic clove, minced
- 0.5 teaspoon Crushed red pepper flakes
Instructions
Bring a pot of water to a boil. Add 1 teaspoon of salt and the shrimp. Cook for 2-3 minutes or until shrimp are pink and cooked through. Drain and set aside to cool completely.
Prepare a clean, flat workspace and a large shallow dish filled with warm water.
Dip one rice paper wrapper into the warm water for about 15 seconds until it softens. Lay it flat on the workspace.
In the center of the wrapper, place 2 pieces of shrimp, a few strips of cucumber, carrot, and red bell pepper, a piece of lettuce, and some mint, cilantro, and basil leaves.
Top with a slice of avocado.
Fold the sides of the rice wrapper over the filling, then tightly roll it up from the bottom to enclose the filling.
Repeat with the remaining wrappers and filling ingredients.
To make the dipping sauce, in a small bowl, whisk together the Whole30 compliant fish sauce, fresh lime juice, almond butter, grated ginger, minced garlic, and crushed red pepper flakes until smooth.
Serve the salad rolls with the dipping sauce on the side.
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1581 mg | 69% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 3.6 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 590 mg | 13% | |
*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.
