Gluten-Free Fresh Spring Rolls
Light, vibrant, and naturally gluten-free, these Fresh Spring Rolls are a refreshing twist on a classic Southeast Asian favorite. Delicate rice paper wrappers encase a colorful medley of crisp julienned vegetables, fragrant fresh herbs like mint, cilantro, and basil, tender rice vermicelli noodles, and succulent shrimp, all rolled together for a perfect bite. Quick to prep and easy to customize, this recipe is ideal for a healthy lunch, appetizer, or snack, complete with a savory dipping sauce of gluten-free soy and hoisin, topped with crushed peanuts for added crunch. Ready in just 35 minutes, these homemade spring rolls are a show-stopping way to add bold flavors and wholesome ingredients to your table while staying entirely gluten-free!
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Ingredients
- 8 sheets rice paper wrappers
- 16 pieces medium cooked shrimp, peeled and deveined
- 100 grams rice vermicelli noodles
- 1 large carrot, julienned
- 1 medium cucumber, julienned
- 1 medium red bell pepper, julienned
- 24 leaves fresh mint leaves
- 24 leaves fresh cilantro leaves
- 24 leaves fresh basil leaves
- 8 leaves green lettuce leaves
- 4 tablespoons gluten-free soy sauce
- 4 tablespoons hoisin sauce
- 2 tablespoons crushed peanuts
- 1 large bowl warm water
Directions
Step 1
Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
Step 2
Prepare your workspace by arranging the shrimp, noodles, and vegetables in separate bowls for easy access.
Step 3
Fill a large shallow bowl with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until soft and pliable, then place it carefully on a clean surface or a damp cutting board.
Step 4
Lay a lettuce leaf flat on the bottom third of the wrapper, leaving space on the edges for folding.
Step 5
Place 2 pieces of cooked shrimp on top of the lettuce, followed by a small handful of rice noodles.
Step 6
Add a few julienned strips of carrot, cucumber, and red bell pepper over the noodles.
Step 7
Top with 3 leaves each of mint, cilantro, and basil.
Step 8
To roll, fold the bottom edge of the wrapper up and over the filling tightly. Fold in the sides and continue rolling to seal. Repeat this process for the remaining wrappers.
Step 9
Serve the spring rolls with a dipping sauce made by combining gluten-free soy sauce and hoisin sauce, topped with crushed peanuts.
Nutrition Facts
| Serving size | (1821.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1193.9 |
| Total Fat 15.6g | 0% |
| Saturated Fat 2.3g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 314.4mg | 0% |
| Sodium 5258.3mg | 0% |
| Total Carbohydrate 201.7g | 0% |
| Dietary Fiber 12.8g | 0% |
| Total Sugars 29.4g | |
| Protein 64.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 259.5mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 1764.3mg | 0% |
Source of Calories