Gluten-Free Shrimp Spring Rolls

Delightfully fresh and naturally gluten-free, these Shrimp Spring Rolls are a vibrant, healthy appetizer or light meal that’s bursting with flavor and color. Tender shrimp and chewy rice vermicelli noodles are perfectly paired with crisp, julienned vegetables like carrot, cucumber, and red bell pepper, all wrapped in delicate rice paper wrappers. Herbaceous notes from fresh mint and cilantro elevate each bite, while a tangy homemade dipping sauce made with lime juice, fish sauce, and rice vinegar ties everything together. Ready in just 35 minutes, these no-fry spring rolls are a lighter, gluten-free alternative to traditional fried options, making them perfect for parties, meal prepping, or a refreshing lunch. Serve them with optional crushed peanuts for a delightful crunch!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 pieces medium-sized shrimp, peeled and deveined
• 8 sheets rice paper wrappers (gluten-free)
• 50 grams rice vermicelli noodles
• 1 medium carrot, julienned
• 1 small cucumber, julienned
• 0.5 medium red bell pepper, thinly sliced
• 16 leaves fresh mint leaves
• 16 leaves fresh cilantro leaves
• 4 leaves lettuce leaves, roughly torn
• 1 tablespoon rice vinegar
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 cup cold water
• 2 tablespoons crushed peanuts (optional)
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Bring a small pot of water to a boil. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove from water and let cool. Slice each piece of shrimp in half lengthwise.

Step 2

Cook the rice vermicelli noodles according to the package instructions, then drain and rinse with cold water to cool. Set aside.

Step 3

Fill a large bowl with warm water. Dip one rice paper wrapper into the warm water for a few seconds to soften and lay flat on a clean surface such as a cutting board.

Step 4

On the bottom third of the rice paper, place 3 shrimp halves side by side. Top with a small amount of rice noodles, carrot, cucumber, and bell pepper.

Step 5

Add two mint leaves, two cilantro leaves, and some torn lettuce on top of the vegetables.

Step 6

Fold the sides in over the filling, roll up tight, and set aside seam-side down. Repeat with the remaining ingredients to make 8 spring rolls.

Step 7

For the dipping sauce, combine rice vinegar, fish sauce, lime juice, salt, and black pepper in a small bowl. Stir well to mix.

Step 8

Arrange spring rolls on a platter and serve with the dipping sauce on the side. Optionally, sprinkle crushed peanuts over the spring rolls before serving for added texture.

Nutrition Facts

Serving size	(1028.5g)

Amount per serving	% Daily Value*
Calories	887.9

Total Fat 9.5g	0%
Saturated Fat 1.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 351.5mg	0%
Sodium 2300.8mg	0%
Total Carbohydrate 142.1g	0%
Dietary Fiber 8.4g	0%
Total Sugars 9.7g
Protein 60.4g	0%

Vitamin D 0IU	0%
Calcium 202.2mg	0%
Iron 4.6mg	0%
Potassium 1298.0mg	0%

*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.

Source of Calories

Fat: 9.5%

Protein: 27.0%

Carbs: 63.5%